Following an extensive $23 million renovation, Isrotel has reopened Mitzpe Hayamim as the latest addition to its Exclusive Collection of five-star, deluxe hotels, kicking off an ambitious pipeline of 10 hotel launches slated over the next few years.
The 115-key Mitzpe Hayamim is embraced on all sides by lush greenery on the gently rolling slopes that overlook Hula Valley and the Sea of Galilee. The 17-acre property features an organic dairy farm, spice and herb gardens, vegetable fields and fruit orchards. Guests find sweeping views from almost every corner of the hotel, including the majority of the guestroom balconies, the spa and pool and expansive public terraces.
Guests can choose from a selection of well-appointed accommodations, with several different room types ranging from 80 to 330 sq. ft., including Mitzpe Hayamim’s very first presidential villa that has a private garden featuring a sundeck and hot tub, guestroom and office area.
Chef Erez Komarovsky, with deep roots in Galilean fare, newly serves as the hotel’s culinary consultant, spearheading the farm-to-table program. With cows, goats and sheep grazing the estate, guests have access to fresh dairy, including a variety of fine cheeses, milk and yogurt, and can tour the property to witness the process from start to finish. The organic farm provides the hotel with a bounty of produce, incorporated into the restaurant menus and used to prepare jams, tahini, olive oil, handmade soaps and more—all available at the Farm Shop.
The hotel’s dairy restaurant, located at the hotel entrance with panoramic views from its balcony, sources eggs, cheeses, produce and spices from the farm. The onsite bakery prepares fresh breads, pastries, cakes and cookies for the hotel. And for the first time, Mitzpe Hayamim is kosher certified.
Chef Komarovsky also oversees the new Wood Grill restaurant, located just outside of the hotel and centered around serving quality cuts of veal, lamb and entrecote, skewered on local olive and oak branches and cinnamon and licorice root sticks. The menu also incorporates organic vegetables from the farm and includes everything from hanger steak and baladi fava bean ta’amiya to crisp salads and veal tenderloin, with desserts like pistachio cream knafeh and basbousa malabi. The offsite restaurant is open all week, including on Shabbat, and therefore does not hold kosher certification.
Mitzpe Hayamim’s spa, meanwhile, features 20 treatment rooms, a heated indoor semi-Olympic swimming pool with a glass ceiling for year-long use, wet and dry sauna, outdoor jacuzzi, fitness room and relaxation area.
Other notable amenities include the library and meeting spaces with capacity for up to 150 people, including a lush ecological pool and wooden deck area concealed between the hotel’s shrubbery. The Artists’ Gallery serves as a workshop area for local artists and displays their work. The hotel will also host its first exhibition, The Landscape & the Sacred, paying homage to the hotel’s natural surroundings and showcasing work from emerging contemporary Israeli artists throughout the public areas.
Mitzpe Hayamim is positioned between the historic pioneer town of Rosh Pina and the spiritual city of Tsfat, recognized as the birthplace of Kabbalah. Surrounded by vineyards and orchards, guests can tour neighboring wineries, go cherry and apple picking, or even take a jeep tour through the hilly terrain. Hotel rates start at $400 per night.
For more information, visit isrotel.com/mizpe-hayamim.
