Fedrik: Modi’in’s Upscale Restaurant Goes Kosher

Excitement filled the air when we heard we could finally enjoy a meal at Fedrik. Five years ago, we visited and were thrilled by the excellent food, generous portions, and attentive service amidst a buzzing atmosphere filled with curious diners exploring the new kosher menu.

However, our last visit in 2020 revealed that the charm had faded; the decor felt dated, and the furnishings worn. While acceptable, it was clear that some rejuvenation was in order. Recently, the restaurant reached out, inviting us to experience its revitalized ambiance, and we couldn’t turn down the opportunity.

The newly revamped Fedrik embraces an “upscale casual” dining experience. With its focus on high-quality meat offerings, expect an indulgent menu crafted with precision. The service is professional, provided in a stylish yet relaxed atmosphere devoid of formal white tablecloths, yet adorned with tasteful tableware and decor fitting its upscale casual theme.

On Saturday nights, the ambiance buzzes with groups of friends, some with young children in tow, extending the joyous Shabbat feeling for a few extra hours.

The spirit of the old Fedrik has been replaced with a chic black-and-white design. An appealing new bar, modern furniture, and inviting indirect lighting work harmoniously to refresh the restaurant’s atmosphere. The menu, too, has undergone a transformation, adding a contemporary twist to upscale casual dining.

As guests at the restaurant, we were delighted to have Eitan, the manager, curate our meal. He selected three standout appetizers, a refreshing salad, and a main meat dish to showcase. Appetizers and salads generally range between NIS 60 and NIS 70, while the meat dishes are priced around NIS 180 or by weight. Portions are generous, making sharing easy.

The Eggplant Kanafeh was an intriguing new dish to me. Reflected in its Moroccan roots, this vibrant creation featured layered eggplant spread, tahini, and tomato salsa, all topped with crispy kanafeh. A delightful slice of cake-like bread was offered for scooping, and I found myself reluctant to share it!

My companion couldn’t resist the Liver Pâté Brûlée, a rich blend of chicken liver pâté with goose fat, glazed to perfection and served with caramelized onion jam. There was enough for multiple servings, making it a particularly indulgent dish at Fedrik.

Our third appetizer, Sea Fish Ceviche, offered a striking presentation, although it’s a dish that some may find a bit daunting. A staple in the fine dining scene, my friend insisted that enjoying ceviche wasn’t much different than herring—this left me with just a few reservations about trying it.

The Fedrik Citrus Salad presented a familiar blend of lettuce, complemented by steamed beets, apples, and maple dressing. It was pleasantly crunchy and refreshing—enjoyed by all around the table.

The centerpiece of Fedrik’s menu is undoubtedly its meat selections. From grilled to pan-cooked dishes, and even schnitzels and slow-cooked stews, the choices are varied. A must-try is the “From Our Butcher” section where cuts are available by weight—200 gr. or 300 gr., ensuring there’s plenty to share.

The BBQ Rum Meat Special (NIS 64 per 100 gr.) was undoubtedly a highlight, presented sizzling on a grill plate right at our table. Our server dramatically drizzled rum sauce over the meat and ignited it, creating an impressive spectacle that captivated everyone.

Following such an exciting display, dessert felt more like an epilogue. We opted for Crack Pie, which was sweet and parve, but surprisingly anticlimactic compared to the main event.