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Hassan Odeh's restaurant is in the Old City of Akko, only a few metres from the sea. His grandfather opened it in 1965, and today it is one of the oldest restaurants in the street.

Hassan started to work there when he was twelve. At first he only washed dishes, because his father said that every cook must start at the bottom. Later he learned to clean fish, and at eighteen he cooked his first meal for customers.

Every morning at five, Hassan goes to the port to buy fish from the fishermen. "Fresh fish is the secret," he says. "I never buy frozen fish." The menu changes every day, because it depends on what the fishermen catch.

The restaurant is small: it has only ten tables. Tourists from all over the world eat there, and many Israelis drive from Tel Aviv and Jerusalem just for lunch.

Hassan's daughter, Lina, is sixteen. She does not want to be a cook. She wants to study medicine. "That's fine," says Hassan. "My son loves cooking. He will be the fourth generation in this kitchen."

Hassan Odeh's restaurant is in the Old City of Akko, only a few metres from the sea. His grandfather opened it in 1965, and today it is one of the oldest restaurants in the street.

Hassan started to work there when he was twelve. At first he only washed dishes, because his father said that every cook must start at the bottom. Later he learned to clean fish, and at eighteen he cooked his first meal for customers.

Every morning at five, Hassan goes to the port to buy fish from the fishermen. "Fresh fish is the secret," he says. "I never buy frozen fish." The menu changes every day, because it depends on what the fishermen catch.

The restaurant is small: it has only ten tables. Tourists from all over the world eat there, and many Israelis drive from Tel Aviv and Jerusalem just for lunch.

Hassan's daughter, Lina, is sixteen. She does not want to be a cook. She wants to study medicine. "That's fine," says Hassan. "My son loves cooking. He will be the fourth generation in this kitchen."

Hassan Odeh's restaurant is in the Old City of Akko, only a few metres from the sea. His grandfather opened it in 1965, and today it is one of the oldest restaurants in the street.

Hassan started to work there when he was twelve. At first he only washed dishes, because his father said that every cook must start at the bottom. Later he learned to clean fish, and at eighteen he cooked his first meal for customers.

Every morning at five, Hassan goes to the port to buy fish from the fishermen. "Fresh fish is the secret," he says. "I never buy frozen fish." The menu changes every day, because it depends on what the fishermen catch.

The restaurant is small: it has only ten tables. Tourists from all over the world eat there, and many Israelis drive from Tel Aviv and Jerusalem just for lunch.

Hassan's daughter, Lina, is sixteen. She does not want to be a cook. She wants to study medicine. "That's fine," says Hassan. "My son loves cooking. He will be the fourth generation in this kitchen."