Page 44 - Holyland Magazine - 2020 Edition

Taizu. Photo: Amit Giron

A look at Israel's rejuvenated, world-renowned culinary scene A taste of all Countries

Leoni Jesner
ollowing a radical injection of creativity, have risen through the ranks to spearhead by the country’s chefs, who share an envious
imagination and revamped cooking a movement of fusion cuisine across the ability to conjure creative, non-ostentatious,
techniques into the country’s culinary country, blending a trace of the past with the yet all the while lip-smacking delicious food,
scene, Israel is finally receiving global present. It’s why Israel’s repertoire of worldly from the simplest of ingredients. And these
Fapplause for its outstanding presentation foods is ever expanding, rebranding Asian, glistening gems are in plain sight – even the
of world-class cuisine. Hailed as one of the Middle Eastern, European and other cuisines, hole in the wall hangouts and unassuming
hottest destinations in culinary excellence, into an entirely new category of their own; exteriors dotting the streets and markets.
Forbes has been so bold as to proclaim the with no holding back.
country’s restaurant scene may just be the Take Levinsky Shuk in southern Tel Aviv,
best in world, whilst The Independent has Israel is all-embracing, after all, the country a market gripping tightly to its Eastern
reigned Tel Aviv as the ‘vegan capital of the technically is without a cuisine to call its European roots and old-school hustle, yet
world’. And in the luxury dining category, six own. ‘Israeli cuisine’ is a long debated term slowly regentrifying to embrace tastes and
Israeli restaurants recently attained a coveted as the country’s local food blends traditional flavors from further afield. Ouzeria, a lively
World Luxury Restaurant Award. gastronomy and cooking techniques Greek/Spanish influenced restaurant on
indigenous to Jews of the Disapora, to adopt the crossroads of tatty market fronts and
fruit stalls, is a shining star on the restro/
But how has a country, once crowded with a unique style of its own. Chefs are dauntless bar scene, melding into the character of
falafel and shawarma stands, risen to culinary and daring in their mission to illustrate to Florentin’s hipster district. Alongside a dash
fame at such an unprecedented rate? the world that the falafel ball is not a cultural of charm, the cuisine speaks for itself. Piping
depiction of Israel’s eating culture. hot doughy bread with vine leaves dip, fried
A Culinary Revolution calamari with aioli, seasonal ceviche, a juicy
For starters, Israel’s young, budding chefs, Then there’s the country’s minute size, seafood platter, minute made beef carpaccio
inspired by their ancestral heritage, exotic, meaning fresh produce from land and sea can and moussaka merely highlight an inventive
far-away travels and international training, travel distances in little time. Food is nurtured menu dazzling with talent, taste and flair.

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