Old Port Catch · Pan-Fried Plates

Fresh Fried Fish

🐠

Photo coming soon

Acre's harbor has functioned as a working Mediterranean port for more than 4,000 years, since Phoenician times — making the fish on today's plates the latest catch from one of the oldest continuously used harbors on the sea.

Whole fish caught that morning off Acre's harbor is scaled, seasoned, and pan-fried whole, then served simply with lemon, salad, and bread. Old City restaurants clustered near the port and market serve it as the day's freshest option, often chalked up on a board rather than a fixed menu.

Why it's made this way: Acre's natural harbor has functioned as a working Mediterranean port since Phoenician times more than 4,000 years ago, and its Old City restaurants have leaned on that same daily catch for as long as anyone can trace.