Haachim Group practices a style of hospitality that celebrates Israel’s cultural and culinary achievements.
We live and breathe the Mediterranean spirit — in our ingredients, our music, and our relaxed, simple atmosphere.

Baker and owner of the bakery 'Hagai's Bread'.
His work is deeply rooted in the local land – both in its geography and its memory.
Hagai draws inspiration from the history of the place, from old-style bakeries, and from bread as a foundation for community life.
His connection with the Ahim Group is based on mutual appreciation for taste, simplicity, and the power of handmade craftsmanship.

A winemaker and vine grower from Moshav Sde Eliezer in the Hula Valley, Ori is a member of the Northern Wine Co-op.
He works with deep familiarity with the local vineyards and the region’s climate conditions, bringing to winemaking a precise, sensitive, and experience-based approach.
As part of the co-op, he takes part in creating wines that express the North in a direct, honest, and unembellished way.**

A distiller and the owner of Julius – a boutique distillery in Kerem Ben Zimra in the Upper Galilee.
Job produces handcrafted alcohol through meticulous processes with no shortcuts.
His work draws inspiration from local and Mediterranean distilling traditions, always with a clean and personal interpretation.
As a member of the Northern Co-op, he is part of a shared endeavor aiming to bring a new yet rooted flavor to the North.

A third-generation rancher, a farmer at heart and soul.
Itamar leads 'Dekel Cattle' with a spirit of tradition and innovation – combining love for animals with a deep commitment to ethical and high-quality farming values.
Under his hands, the family farm has become one of the most sought-after in the country by chefs and restaurateurs who appreciate good meat – including the Ahim Group, with whom a partnership has grown, founded on trust, rhythm, and a shared vision.

Owner of the Shevat HaMaayanot Farm in the Beit She’an Valley, where he raises Wagyu cattle in free-range conditions.
The farm focuses on slow, responsible, and attentive farming – with an emphasis on animal welfare, natural nutrition, and care at every stage of the process.
Itamar combines traditional agricultural knowledge with a deep understanding of genetics, climate, and local soil, aiming to produce meat of exceptional quality.
His work is part of a movement of growers seeking to create a different kind of meat – slower, better, and deeper in flavor.

A third-generation spice merchant in Levinsky Market and the owner of Havshush Spices – a family shop that has been operating continuously since the 1950s.
Ori continues a tradition of blending, roasting, and grinding on-site, with knowledge passed down through generations and a sense of taste that can’t be learned from books.
His approach is simple: excellent raw ingredients, no shortcuts, and seasoning that honors its origins.
Havshush Spices are a local and cultural anchor – the kind that start recipes, but also conversations, memories, and home cooking.

Our fish butcher, the man and the legend.
The one who still gets excited every time over an 18-kilo amberjack or a bluefin tuna.
The beating heart of Ivy.

A cheesemaker and the owner of the small dairy at Kibbutz Givat Haim Ihud.
Tamir, together with his partner Dana Tal, transformed the old kibbutz dairy into an artisanal production house for Piedmont-style cow’s milk cheeses.
They are committed to using fresh milk from the nearby dairy farm, traditional production methods, and natural aging processes.
Their cheeses – like Tomme, Fontina, and Gorgonzola – have become an integral part of the local culinary scene and are featured in leading restaurants across the country.

Chef and founding partner of the Ahim Group.
Asaf works from a constant search for precise ingredients, new connections, and food with identity.
His cooking draws inspiration from home, the market, and his travels – always staying connected to the local conversation.
In every project – from restaurants to co-ops – Asaf brings a personal flavor, a deep understanding of food culture, and the ability to connect people through what’s on the plate.

A farmer and founder of Pashut Tivi Organic Vegetable Farm in Kibbutz Yiftach in the Upper Galilee.
Maor grows a wide variety of open-field vegetables using manual, seasonal, and chemical-free methods.
His work is based on principles of sustainability, balanced agriculture, and a continuous connection to the local soil.
Pashut Tivi is a small farm with a big goal: to offer fresh, tasty, and clean vegetables – like in the past, but for today.

A farmer and founder of Pashut Tivi – an organic vegetable farm in Kibbutz Yiftach in the Upper Galilee.
Maor cultivates a wide variety of open-field vegetables using manual, seasonal, and chemical-free methods.
His work is based on principles of sustainability, balanced agriculture, and an ongoing connection to the local soil.
Pashut Tivi is a small farm with a big mission: to offer fresh, tasty, and clean vegetables – like in the past, but for today.

A master carpenter operating from Ma'ale HaHamisha, a third-generation craftsman dedicated to traditional solid wood carpentry.
Arnon creates handmade furniture and tools using traditional techniques without metal fasteners, ensuring durability and natural aesthetics.
He strives to reveal the form hidden in every piece of wood, allowing the material to guide the creative process.
His works reflect a deep connection to the land, the material, and time, offering a slow and mindful alternative to mass production.