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I see that the hechsher at Ruth Rimonim hotel in Tzfas is under Rabbanut of Tzfas. Ordinarily I would stay away from Rabbanut hechsherim, but we’re talking about breakfast.
Does anyone have any insight into what can go wrong with a dairy menu (besides Terumos/Maasros)?
Thanks
Is the mashgiach reliable?
Who’s opens the doors to restaurant?
Who’s lighting the fires?
Who’s opening/pouring the [non-mevushal] wine (outside and INSIDE the kitchen)
Are “Gush” greens being used? Who’s making sure they’re being washed?
Orlah can be an issue for olive oil (if you’re already concerned about terumos & maaseros).
How on top of the audits is the mashgiach to make sure nothing else is getting in?
The milchig foods themselves might rely on kulas you might not rely on.
That’s the short list; hatzlacha 🙂
Everyone goes there, yeshivish, chassidish, sefardi chareidi, dati leumi, everyone. Just go, eat and enjoy.
Not that I can comment on the specific situation (I know nothing about the particular hotel), but “everybody goes there” means nothing when it comes to kashrus, especially here.
Tzfas is a wonderful place. I once stayed in that hotel during 1979, albeit I have been back to Tzfas numerous times since then.
Definitely go to Tzfas:- Especially this week, as Rivko went to seek out haShem c/o Yeshiva Shem v’Ever, which was located in what is today Tzfas.
I’ll rephrase my recommendation, but first I will put on my long black coat, my big black hat, elongate my beard and payos and put my striped tzitzis over my shirt. Now I’m ready.
“Odom, you want to stay and eat at the Rimonim hotel in Tzfas? Go ahead, it’s fine. I myself eat there.”
Let’s be honest. You trust me, don’t you?
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