הפסגה or the Summit in english was designed to be a detinstaion chef  restaurant from casual lunch serrvice to a more formal dinner serviuce . Drawing from the Levant,(Syria, Lebanon, Jordan, Israel, and often parts of Turkey and Egypt), the cuisine is classics of what has formed the flavors of modern Israeli food. Accents of the middle east and mediterranean ingredients and technique. The menu is prepared from wood burning grills and includes local fish such as trout from the golan and fishes from the Sea of Galiee. Local meat used in kebabs and house made Merguez l, spicy lamb sausage. The menu's offerings  are served in fresh baked pita or as plates with  levantine style, salads and  majedera  traditional rice and lentils with fried onions.  

The `decor and design was created by architect Eyal Zalel. Using the indigenous Aven Bazélet (אבן בזלת): Literally "Basalt Stone for the flooring along with natural rusted mosaic metal and wood to capture the character of the  rustic outdoors of the Golan heights. 

Haspisgah promoted locally produced  culinary products including excellent beers and wines. The Golan can be considered the Napa Valley of Israel because of it's bounty of food specialties, beef, wine and fruits.