Page 45 - Holyland Magazine - 2020 Edition

Markets in general are a perfected handmade pizzas
A taste of all Countries
great place to discover and pastas from a blend of
new tastes as they are fine raw ingredients; and
inherent to the Israeli Pescado, a fish restaurant
ecology, over-flowing with at the Port of Ashdod, where
diners around the clock the locally sourced catch of
who can’t get enough of the day graces a menu of
the trendy eating haunts delectable sashimi surprises
spanning wordly cuisine for starters and fish for all
- from Mexican and Druze tastes on the mains.
spots in Tel Aviv’s Shuk For those who prefer their
Carmel, to Spanish and meals meat free, Israel will
Venezualian dishes at not disappoint. As a country
Mahane Yehuda Market in Ouzeria. Photo: Ilan Spira containing the highest
Jerusalem. number of vegans per
capital, a growing figure of
Even European threads are appearing within the shabby 400,000 people (around five percent of Israel’s eight million
Talpiot Market in Haifa, conceived by Jewish residents in the residents), vegan hotspots are just as popular on the dining
1930s where the rumblings of a revival are moving forward. front. Bana serves a taste of nature ‘powered solely and
Not least, the crop of fine new eateries including the namesake completely by plants’ with ever-changing, colorful, flavorful
Talpiot, a Mediterranean seafood and wine spot which has and imaginative menus spilling into desserts of ‘nice cream’
accelerated to fame for its fine exhibition of fresh local produce, and chocolate bark with berries. Veganism has even
pays homage to its surroundings in weekly-changing menus traveled as far as Safed, the centre of Kabbalah, where
dictated by market to table seasonal produce. hungry visitors are sure to be mystified by the offerings at
Elements Cafe, a 100% vegetarian and gluten free chill
A taste for all palettes zone serving soups, raw foods, pizzas, pastas, shakes,
A successional slew of ‘all the rage’ restaurants are ever date infused sweet bites and even a Mitzvah energy ball.
catapulting onto the scene, attracting crowds in their hoards
who don’t blink twice at the price of a baked cauliflower, It may come as a surprise that Israel is also home to one
king of Israeli vegetables, for its melt in the mouth texture the world’s highest number of sushi restaurants per capita.
is priceless. It’s what the country favors best – more focus Kyoto in Herzliya, a quality sushi restaurant embracing both
on perfecting devine dishes - less of the swanky décor and the food and culture of Japan, offers an enticing menu of
aproned waiters. creative Japanese inspired dishes. And at Tel Aviv’s Taizu,
Chef Yuval Ben Nerias gives diners an authentic flavor
Even kosher dining is a far cry from the bland, been-there- of local street foods spanning five south-eastern Asian
before, home-style schnitzel we know so well. Never to countries of India, China, Thailand, Vietnam and Cambodia.
shy from a challenge, Israeli chefs have burst into kosher
kitchens to revamp an industry in need of a make-over. Some Whenever the mood strikes, and whatever the gut desires,
noteworthy examples are Anna in Jerusalem’s Ticho House, Israel’s fine repertoire of superlative restaurants will deliver
an Italian, breath of fresh air, dairy restaurant, churning out time and time again.

Anna. Photo:
Noam Prisman