Jerusalem Food & Drink Kosher Steakhouses

The 5 Best Kosher Steakhouses in Jerusalem (2026)

Updated August 2026 · 5 picks

The best kosher steakhouses in Jerusalem in 2026 are Black Iron near Machane Yehuda, Red Heifer just off King David Street and Angelica in the King David's Crown. Kosher steak is genuinely harder to do well than the non-kosher version, so the kitchens that succeed are the ones sourcing around the constraint rather than ignoring it. Every pick below names its certifying authority.

1. Black Iron — Agripas Street, southern edge of Machane Yehuda

The only all-wagyu kosher steakhouse in Israel.

₪₪₪₪ SplurgeKashrut Rabbanut Yerushalayim; much of the beef Chalak Beit Yosef

Black Iron's entire proposition is a response to the central difficulty of kosher steak. If permitted cuts are limited and the salting process firms the meat, then start from an animal with enough intramuscular fat that neither constraint can flatten it — which is exactly what wagyu provides.

The result is a steakhouse competing on the beef rather than on sauces, sides or theatre. Much of the meat carries Chalak Beit Yosef certification on the cuts as well as the restaurant's Jerusalem Rabbinate supervision.

It sits at the southern edge of the Machane Yehuda market on Agripas Street, so it folds naturally into an afternoon at the shuk. Come hungry, and come with people.

Good to know: Ask what came in that week — the wagyu selection rotates and the best cuts are not always on the printed menu.

Google Maps Website

2. Red Heifer Steakhouse — Just off King David Street

A New York steakhouse run by a New York butcher, glatt mehadrin.

₪₪₪₪ SplurgeKashrut Glatt kosher lemehadrin under Rav Rubin

Red Heifer was opened by Yossi Wanch, who worked as a butcher in New York and ran a restaurant in Manhattan before bringing the format to Jerusalem — and the butcher's background is the most important thing about it.

This is a New York steakhouse rather than an Israeli grill: the emphasis falls on the cut, the char and the sides rather than on a long mezze table. It is certified glatt kosher lemehadrin under Rav Rubin, a stricter standard than the basic Rabbinate certificate, which widens who it works for.

Its position just off King David Street puts it within walking distance of the main hotels and the Old City, making it one of the more convenient serious meat dinners for visitors.

Good to know: Mehadrin under Rav Rubin rather than basic Rabbanut — worth knowing if you keep to a stricter standard.

Google Maps

3. Angelica — King David's Crown, near King David Street

Kosher fine dining in the hotel quarter, without being a hotel restaurant.

₪₪₪₪ SplurgeKashrut Rabbanut Yerushalayim

Angelica sits in the King David's Crown development near King David Street and occupies a useful niche: genuine fine dining that is not attached to a hotel.

In Jerusalem the top of the market has historically meant a hotel dining room, with the formality and the pricing that implies. Angelica offers the same level of cooking and service in a standalone restaurant, which for many diners is a more appealing proposition for a special occasion.

It works across meat and fish, and it is well placed for anyone staying in the King David or Mamilla area.

Good to know: Fine dining without the hotel formality — a good alternative to the King David and Mamilla dining rooms.

Google Maps

4. Jacko Street — City centre

A chef's grill working from Kurdish roots, in the middle of town.

₪₪₪ UpmarketKashrut Rabbanut Yerushalayim

Jacko Street is a chef-led restaurant working from Kurdish Jewish roots and pushing well past them, with the grill at the centre of the operation — meats cooked over fire alongside slow-cooked dishes and vegetable plates.

It is not a steakhouse in the American sense, and that is part of its appeal. Levantine grill cooking was never built around butter and cream, so a kosher kitchen working in this tradition gives up almost nothing, unlike one attempting a French or American steakhouse repertoire.

It occupies the middle ground between the market counters and the hotel dining rooms: more ambitious than the former, less formal and cheaper than the latter.

Good to know: Ask what is on as a special — the best of this kitchen tends not to be on the printed menu.

Google Maps

5. La Regence at the King David — King David Hotel

The grand old dining room, for a formal meat dinner.

₪₪₪₪ SplurgeKashrut Rabbanut Yerushalayim

La Regence is the fine-dining room of the King David Hotel and among the longest-established formal kosher restaurants anywhere in the world.

It represents an older idea of luxury than the market-driven restaurants that now define Jerusalem dining — a proper dining room, full service, and the standards of Israel's most historic hotel. For a formal family occasion where the setting carries as much weight as the food, it remains a natural choice.

Expect hotel formality and hotel pricing, and check which nights it is serving before planning around it.

Good to know: Hotel fine-dining rooms in Israel often open only part of the week — confirm before you build an evening around it.

Google Maps Website

Frequently asked questions

Why is kosher steak harder to get right?

Only the forequarter of the animal is permitted unless the hindquarter has been porged to remove certain veins and fats — a laborious process rarely performed in Israel, which rules out most classic premium cuts. And kashrut requires the meat to be salted and soaked to draw out blood, which firms the texture and seasons it throughout. Good kosher steakhouses compensate through sourcing and cooking rather than pretending the constraint does not exist.

What does Chalak Beit Yosef mean?

A stricter standard concerning the condition of the animal's lungs, followed by most Sephardi communities and by many Ashkenazim who keep a mehadrin standard. Meat labelled Chalak Beit Yosef has passed that additional inspection. Black Iron sources much of its beef at that level in addition to its Rabbinate certification.

Can I have a steak with butter or a cream sauce?

No. A certified kosher steakhouse is a basari kitchen, which means no dairy of any kind — no butter finish, no cream sauces, no cheese, and no milk in your coffee afterwards. Kitchens compensate with beef fat, marrow, olive oil and reduction sauces, and the better ones do it well enough that you stop noticing.

What is the difference between Rabbanut, Mehuderet and Mehadrin in Jerusalem?

Jerusalem uses more tiers than most cities. The basic Rabbanut certificate is the entry level; Rabbanut Mehuderet sits above it, with glatt meat and inspected produce; Rabbanut Mehadrin is stricter again, adding bishul yisrael and mehadrin-level products throughout. Private bodies such as Rav Rubin or a Badatz operate alongside these. Read the certificate rather than the word.

How much does a kosher steak dinner cost?

More than the equivalent non-kosher meal, because the supply chain is narrower and supervision adds cost. Expect a serious steak dinner with wine to sit at the upper end of Israeli restaurant pricing, particularly anywhere working with wagyu.

1. Black Iron — Agripas Street, southern edge of Machane Yehuda

2. Red Heifer Steakhouse — Just off King David Street

3. Angelica — King David's Crown, near King David Street

4. Jacko Street — City centre

5. La Regence at the King David — King David Hotel

Frequently asked questions

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