Sigaliyot, Ramat Gan

Sigaliyot is a restaurant that stands out in the crowd. First, it is in the lobby of the Paz building, a sky scraper in the area of the Ramat Gan diamond district. This tall building stands out on the skyline and you can see it from miles around. There is pay parking in the underground lot but you may find street parking at night.

This is a dairy restaurant with stand-out kashrut supervision. Not just mehadrin, this restaurant is under the hashgacha of the Badatz, Hatam Sofer, Petach Tikva. I think you can eat there.

Serving foods that are both delicious and that meet these stringent kashrut requirements is a challenge. Owner and manager Yael and Italian chef Tamar work hard to find substitutions for many of the standard ingredients that do not have the required hashgacha. Their ideas are often very creative and the dishes are at least as tasty as ones made with foods that carry less stringent kashrut certification.

Look at the menu and you will see how Sigaliyot continues to stand out. Come hungry because they have what to eat. For those who are more makpid, the restaurant also offers non-gluten dishes and low fat breakfasts.

The menu opens with breakfasts served with eggs, quiches, or yogurt and granola. Later in the day, choose from appetizers that include roasted eggplant and tasty soups, like onion or potato seasoned with pesto. Then you'll want to try one of the fish specialties, like salmon steak, or opt for a pasta dish, like ravioli. This winter they are adding a good number of soups to the menu, but trust me, this menu needs nothing extra.

The Sigaliyot décor is light and charming. The atmosphere is neat, pleasant, and attractive.
We loved the colorful chairs and the purple theme. There is seating in the main area of the restaurant and more intimate seating in an alcove.

When choosing our meal we took our leads from the attentive waitress with the help of owner Yael. The menu is in flux and there are daily specials, so be sure to ask for some guidance when you choose your meal. The staff will be very helpful, as the hospitality gets very high marks at Sigaliot.

When we placed our order we were served a lovely fresh hot roll with several dips. A good way to start. Netilat yadayim is tucked into a corner in a separate section of the restaurant.

When I go out to a restaurant I like to enjoy the foods that are too big a “patchkaray” to prepare at home. Sigaliyot specializes in stuffed vegetables, which falls into this category, big time. We enjoyed the grape leaves stuffed with rice served cold and the warm stuffed red pepper, a real star at this show. The pepper is stuffed with Bulgur wheat and is served with a delicious tomato sauce. The generous portion and the delicious flavors make this a dish worth coming back for.

Wine? Most of the wines are from the Teperberg winery. At this restaurant we were introduced to Haor Haganuz wine, a boutique winery in Amuka. Everyone working at this winery is shomrei mitzvot, the kashrut meets the standards of this restaurant. We enjoyed a generous glass of this thick red wine. L’chayim.

For our main courses, I chose the highly recommended gnocci dish. Gnocchi is a heavy carb and you should be prepared when you order this dish. Sometimes it is cooked with a vegetable, but the gnocchi at Sigaliyot contains cheese, which makes it very filling. The restaurant will package up the remainder of your portion and you can reheat it at home. My companion chose one of the fish specials: a fillet in a filo dough. This was a very original dish that combined Buri and Salmon, on top of a mushroom base wrapped in fluffy dough. He was thrilled with his meal.