This is where
it stops being
a holiday and starts
being KCT.
The table
The table is still the
reason we travel.
KCT began in the kitchen, and the Edition is being built the same way — breakfast unhurried, a full lunch each day, something unexpected in the afternoon, and dinner à la carte. Regional ingredients and technique, interpreted through our kosher kitchen.
We are exploring with each property how far its own kitchen will come with us: KCT’s culinary leadership and the house’s chefs working together, with regional producers behind them, under independent external rabbinic kashrut supervision.
Back to the Edition 
-
Breakfast
Beautiful and leisurely. The one meal nobody should have to be anywhere for.
-
Lunch
A full lunch each day — generous, seasonal and built around where we are.
-
The afternoon popup
Something informal appears later in the day. A snack, a bite, something cold, something unexpected — and gone by evening.
-
Dinner
À la carte each evening. Choose what you want, order as you like, and settle in.
-
Wine & spirits
Good wine, proper cocktails and spirits are part of the table — not an afterthought.
-
Late night
Something worth coming home for.
Included in dining
- Daily breakfast
- A full daily lunch
- The afternoon culinary pop-up
- À la carte dinner every evening
- Curated kosher wine and spirits
- Shabbat dining and atmosphere
- KCT culinary direction and hospitality
- Independent external rabbinic kashrut supervision
The property, exact dates and finer operational details are still being finalized with the Founders — everything above is the shape of the week's dining itself.
Who is behind it
Built personally.
Cooked personally.
Hosted personally.
Avicam Gitlin
Founder · Chef · Host
Avicam is developing the Jizera Summer Edition personally and will host the week himself, working closely with KCT’s culinary team on the menus, the kitchen, the kosher operational planning and the hospitality that holds the week together.
Giuseppe
Goat · Culinary Observer · Unsolicited Advisor
Giuseppe has been with KCT in one capacity or another for longer than anyone can reliably establish. His responsibilities include observing the culinary operation, maintaining standards from a safe distance, and looking unsurprised when things become complicated.
Giuseppe is a goat. He may also be fictional.
Behind them is the team KCT assembles for every journey: chefs, service, and a producer on location.
The Edition will operate under independent external rabbinic kashrut supervision, with full supervision details announced before reservations become binding.
8 of 20 Founder rooms remain
