Komarovsky moved his residence from Tel Aviv to Mitzpe Matat, in the Galilee, over a decade ago. His connection to the land and the opportunities created for him by nature ona daily basis were an invitation to a new phase of creation.
Komarovsky’s culinary fingerprint consists of plenty of organic vegetables freshly picked from the garden beds he cultivates with dedication, free range Galilean meat and poultry, and breads and focaccias baked in succession in his tabun clay oven. All of these distinguish Komarovsky’s Galilean culinary identity.
Imagine the road to Komarovsky’s house, passing through the herb garden in the organic orchard. One can already smell what lies ahead; the smell of freshly baked pastries and seasonal vegetables in the large tabun fill the air, as do bundles of freshly picked herbs from the organic garden. A light breakfast is already waiting on the terrace: a rich country bread (bread is a must at Erez’s), seasonal vegetables salads, butter beans or lentils m’sabaha and other delicacies that an hour ago were still hanging from the tree or growing in the orchard. As Erez pours the wine, you are already starting to feel at home. Whether you are coming as a group, to celebrate with your family, or on a team-building day with colleagues, it is evidently clear this is going to be one special day.