ByLINDA GRADSTEIN

AUGUST 4, 2026 15:21

I have long appreciated the dining options at Beit Ticho, the historic residence of the famous late artist Anna Ticho. Despite its location in central downtown Jerusalem, Beit Ticho provides a peaceful retreat from the urban clamor and persistent building work.

For as long as I recall, the eateries at Beit Ticho offered fish and dairy dishes, including the former Eser run by chef Jacob Turjeman. He has now launched Mifgash Ticho in the same location, this time featuring a meat-focused menu. On the night of my visit, my companion and I enjoyed the spacious, attractive outdoor terrace, which felt especially pleasant as Jerusalem temperatures dropped.

“I sensed the city required a relaxed spot for steak without high costs,” noted the self-taught Turjeman, who prepares inventive dishes at his other venues including 1868, Zuta, and JLM Sushi.

Beginning the meal with cocktails

I brought along my friend Laura Cornfield from my Ladies Who Drink group, so naturally we opened with cocktails. The bartender, Shmulik, has worked long-term at Zuta, and he and Laura share a history. I selected the Mai-Tai (NIS 62) prepared with rum and orange liqueur, leaving me pleased I was not behind the wheel. Laura opted for the Clover Club (NIS 62), a classic pre-Prohibition drink with gin and raspberry syrup, though here blueberry syrup was used instead. It proved refined and tasty.

For starters, I picked the beef filet tartare (NIS 68) accompanied by bone-marrow aioli on toasted brioche. Laura selected the roasted cabbage skewer (NIS 58) featuring carrot caramel and mustard aioli. Both proved excellent, and I would happily order them once more.

Jacob added two appetizers of his choice: a sourdough focaccia (NIS 32) with smoked aioli and garlic confit, plus greens fatayer (NIS 42), a dumpling filled with cilantro and garlic. Fatayer is typically a Levantine or Arab item stuffed with meat, yet this vegetarian take felt distinctive and worth sampling.

Our server, Sapir, knew the menu well and offered warm, hospitable attention. This underscored how vital quality service remains to any dining experience.

A compact, skillfully prepared menu

The menu lists only nine main courses, which I prefer over a lengthy selection that varies in quality. Laura chose the 150-gr. beef fillet in red wine sauce (NIS 145), and without fat on the cut, it proved ample even after I sampled a portion. The meat stood out, and I would return solely for this steak.

I asked Jacob to select a steak for me, and he sent the 400-gr. boneless rib-eye steak (NIS 350), pre-sliced and more than I could finish. This higher-priced option had been aged in their refrigerator and delivered a rich, beefy flavor.

As a rib-eye, it contained noticeable fat. I typically trim most fat from steak, yet here it melted smoothly. It ranked among the finest steaks I have tasted. I took leftovers home, and Netanel, my food-loving son, seized the container and tried the steak.

“This is outstanding,” he remarked. “The aging comes through clearly.”

With the steak we enjoyed tasty chips cooked in beef fat along with fresh green beans seasoned with garlic.

By dessert time we felt quite full. I am also not usually drawn to parve desserts. Still, for thoroughness, Laura and I shared soft hazelnut ice cream with candied hazelnuts (NIS 48), which tasted so excellent we wondered if it was truly parve.

Mifgash Ticho offers several private rooms for events and plans to begin lunch service in the coming weeks.

Overall, it was an outstanding meal in an attractive setting at a fair price. Highly recommended.

Mifgash Ticho
10 Harav Agan Street, Jerusalem
Tel: (02) 622-2313
Hours: Sunday-Thursday, 6 p.m.-11 p.m.
Kashrut: Rabbanut Jerusalem

The writer was a guest of the restaurant.