One vault
Neta is a sommelier and Daniel cooks pasta. They took an old stone vault in Jaffa and filled the niches in its walls with Italian bottles, arranged by region. Daniel rolls the day's pasta in the afternoon, and Neta picks a glass for it. When the pasta runs out, it's gone, and the next day there's another.
The afternoon, before we open
At three the flour and eggs arrive. By four there's a dough, and by five it's rolled, cut and resting on the table under a cloth. At six Neta opens the night's bottles and tastes each one. At seven the door opens.
We open at seven. Last glass at one.
The bar at the mouth of the vault takes no bookings: first come, first seated. The tables inside, under the arch, are booked ahead, and the long table is kept for private evenings.
At 23:30 the kitchen closes and the bar carries on. At 01:00 the last glass is poured, and after it a short espresso for anyone who asks.
This week's bottles
Once a week, on Tuesday: three bottles Neta has opened, and what Daniel is rolling on Friday. No offers.