Six Senses Shaharut in the Arava will host a Tu B’Av weekend from July 28-30, combining cuisine, art, culture and nature while offering guests an alternative celebration away from crowded restaurants and the bustle of the city.
The highlight of the event will be a festive chef dinner at the resort’s Midian restaurant, where executive chef David Biton will host chef Elazar Tamano, who leads Studio Gursha restaurant and is considered one of the intriguing names in the new generation of Israeli cuisine.
The two chefs will create a special Tu B’Av menu together, combining local ingredients, personal memories and contemporary cooking techniques that reflect the culinary approach each chef has developed.
But the food will be only one part of the experience. Throughout the weekend, guests will be able to take part in a sunset ceremony accompanied by live music and cocktails, conversations about cuisine, culture and creativity with culinary figure David Kishka and chef Tamano, and an exhibition of Tamano’s artwork.
The program will also include a Foxbruner scent workshop, an interactive cocktail workshop, a desert vinyl evening and a stargazing event, activities designed to complement the quiet atmosphere of the desert landscape.
The culinary experience will be led by chef David Biton, considered one of Israel’s leading chefs, who previously won Gault&Millau’s Chef of the Year title. At Midian restaurant, Biton focuses on local and seasonal ingredients, with some of the vegetables and herbs grown in the resort’s organic gardens alongside agricultural produce from nearby communities.
Six Senses Shaharut is located in the Arava, around a 45-minute drive north of Eilat, and has established itself as a luxury hotel operating by international standards. The hotel includes 60 suites and villas overlooking the desert landscape, as well as a chef-driven restaurant restaurant, spa and activity spaces built around the connection between the local environment, sustainability and cuisine.
The event joins a series of culinary gatherings hosted by the hotel throughout the year, bringing together guest chefs, local ingredients and cultural programming that uses the desert surroundings as an integral part of the experience.