By appointment
From a very young age, Chef Roded could be found cooking in the kitchen.
His culinary philosophy focuses on using quality fresh ingredients and he teaches the secrets of flavor in round-table culinary workshops.
Around 10 years ago, Chef Roded decided to produce wine to accompany his food, which can be tasted in the charming atmosphere in one of the many endearing seating areas scattered throughout the compound.
About 10 years ago, Chef Roded planted the vineyard, which today is 9 dunams of cabernet sauvignon and shiraz varieties, from which the non-sulfate wine is produced.
Initially, Chef Roded produced wine only for his personal use, but after perfecting the flavors, he expanded the production to 5,000 bottles which can be enjoyed exclusively by visitors to the site.
Visitors may also enjoy Chef Roded’s culinary workshops which specialize in roasting meats in a unique stone FARN oven.
Other local facilities and activities include glass-blowing workshops, olive presses, and guest houses.
