The Tachanat Haruach (windmill) in Rechavia, right up Ramban Street from the Prima Kings Hotel, has gone through several incarnations in its more than 100 years: It used to serve as the Dutch Consulate in Jerusalem, then it became home to several boutique clothing stores, and now it's again being re-imagined as the home to not one, but two gourmet mehadrin kosher restaurants.

Upstairs is classy Asian fusion joint Sheyan, and downstairs is the pan-European meat restaurant Keyara, the name apparently a somewhat garbled Hebrew version of the Italian word chiara, "clear."

The menu specializes in traditional meats (beef, duck and chicken) presented with creative accompaniments that take advantage of Israel's more exotic produce, from star fruits to ginger to pomegranates. Less adventurous diners will be pleased to find a selection of no-frills steaks.

Unusual for a meat restaurant, given the restriction against using any dairy products, Keyara invests a lot of effort in dessert, combining European and Mediterranean flavors into creations like a semifreddo of techina with marzipan. As might be expected, Keyara is decidedly pricey, so it's best to save for special occasions.