Unlocking the healing powers of the spices through everyday cooking


About the team


Egidio Guerreri was born in Rome, Italy in 1966 and he graduated in law from the Sapienza University of Rome, Italy in 1990. After his Master degree in European Law at the College of Europe in Bruges, Belgium he worked for a year as a lawyer for the law firm Chiomenti e Associati in Brussels and then between 1992and 2002 as a legal counsel specialized on copyright, trademark, patents and intellectual property issues for the European Commission in Brussels. After two sabbatical years during which he decided to follow his dream in Mykonos he finally resigned his post in the European Commission in 2004.

Egidio started his first professional adventure back in the island of Mykonos, Greece in 2002 with the opening of the Italian Trattoria Aqua. A cozy everyday place in a beautiful but “touristic” location that served traditional Italian food and managed to attract the not “touristic” crowd.  It took Aqua just a couple of months to get established and it became, during the five years that they run it before selling it in 2006, a point of reference for the Greek and international crowd of Mykonos.

In 2005 a very interesting proposal for a consulting job on the F&B department of the Londa hotel in Limassol, Cyprus turned out to be a great experience, kept him busy for 10 months and resulted to to a successful reopening of the hotel after its complete renovation. 

In 2007 Egidio moved a step forward in Mykonos with the opening of the high end Italian concept of Gola (www.gola.gr). An amazing lounge bar restaurant in a stunning location with views over the sunset and the sacred island of Delos. The size, location and design of the venue was ideal for big scale events and private parties and it catered to lots of similar activities.

In 2010 the moment had come for a Greek restaurant and Bakaló (www.bakalo.gr) was born as a revisited Greek eatery. Traditional Greek grandma’s recipes adjusted to the new era standards. 2011 another Italian concept is born. Catarí (www.catari.gr)  is going back to essential! Authentic Italian food, all the classics plus a real Neapolitan pizza served in a beautiful garden of an old Mykonian villa that could easily be on the Amalfi Riviera The common element of all these different places that they have created through the years (apart from the open kitchens) is the “hospitality concept”.
No matter how big or small or expensive or design the restaurant is, what really makes the experience of dining in his places unique is the attention to the smallest details and the personalized service




Yaniv  Cohen the creative director and VP of  Shiraz Events an international catering and event company renowned for creative cuisine, impeccable service  standard and fashion forward décor. Yaniv has been spending most of his life in kitchen, from his grandma's kitchen to NYC restaurant .Working for numerous chefs, celebrities and restaurants, Yaniv developed an extensive familiarity in creating impeccable dishes that attract an exclusive clientele.

In addition,  in recent years Yaniv has become known for his work as The Spice Detective, a blog about food, spices, herbs and everything in between.

In 2018, The Spice Detective collaborated with St. Roch Market, to open JAFFA, an outlet for his spice centered cuisine within the Miami Design District’s newest food hall. Bringing his native Middles Eastern cuisine to a new home, spice centric Kosher cuisine will delight Miami locals as well as visitors. Some highlights include a hummus bar, deconstructed baba ghanoush, and assorted grilled meats. recently Jaffa was selected as best kosher restaurant in Miami by time out magazine.

Our Restaurant Concept Description


The restaurant will feature modern, young, fun and kosher Israeli/Mediterranean recipes adapted to the new era. The key element is the “Mediterranean diet” through the extensive use of olive oil , best sourced fresh products preferably from local producers, as well as specialty items from Israel. All dishes will be prepared daily in our kitchen, using new techniques that will safeguard flavors, The menu will consist of all time classics, some of them with a twist, and of course of modern reinterpretations and creations that reflect contemporary trends, our dishes will be served with the intention of being shared with friend and family.

grilled fish, meat and vegetarian/vegan options will be equally present and will make the dining experience a unique journey to the aromas and flavors of the levant , high quality kosher Israeli Wine, local beer, and a full bar with a specialty cocktail menu infusing the spices and flavors of the region will also be available to compliment the dishes. Outside seating area will allow guests to enjoy the street feeling and alfresco dining.   


Customer profile

local Mid-town residents, mid thirties young professionals, families, health conscious, tourists , local Jewish community and foodies, in search of fresh, high quality  Israeli-Mediterranean flavors in a welcoming, local yet authentic atmosphere.


Our working Menu

Israeli maze platters
Zucchini fritters
Sweet potato latkes
Israeli Salad (za'atar) 
Mediterranean ceviche (catch of the day)

Maze platter- daily offerings
Deconstructed Baba-ganoush
Secret falafel platter
Grilled whole fish of the day, with roasted lemon potatoes and fresh farmers salad

Grilled Vegetable of the day platter
Mint scented Quinoa tabouleh
chicken skewers
Local fish skeweres
beef skewers
Lamb Kofta, steaks, lamb chops

Turmeric roasted cauliflower over Tahini sauce
Individual israeli Shakshuka
Stuffed cabbage in light tomato sauce.
Lamb meatball in a cumin scented roasted tomatoes sauce
Malabi – Mediterranean flan
Dates coconut  and dried fruit roulade
vegan ice cream
Spiced poached pear with exotic fruit and vegan ice cream
Baklava platter
Tahini mousse with pomegranate sauce

Our Vision

Our Vision


thank you!