A DELICIOUS MELTING POT If Israel is a culinary superpower, Tel Aviv is its Capital. Between the falafel stands and the gourmet restaurants that earn multiple forks in the Gault – Millau guide – not to mention a wide spectrum of Chinese, Italian, seafood and meat restaurants – a unique culinary culture has blossomed, unmatched by any other food mecca. "Jewish" Food There are restaurants, that is, with an Eastern European flavor, serving kugel, cholent and gefilte fish with lots of chrain. At Shaked, Keton and Mul Eden in central Tel Aviv, they'll be happy to bring you some chopped liver, too. Arab food And what's the difference between a Middle Eastern restaurant and an Arab one? Good question. The menu of a typical Israel Middle Eastern place focuses on hummus, fresh vegetable salad and grilled meats, while Arab restaurants generally add to that a variety of stuffed vegetables and bigger selection of salads. The Arab restaurants in Jaffa, like the well-known Raouf & Atina, also serve fish and fish and seafood. The service in both the Middle Eastern restaurant and the Arab restaurant is quick and efficient, and prices are very reasonable. North African food A wide swathe of the Israeli population hails from North Africa, whose cuisine features couscous, hraimeh, matbuha, shakshuka and stuff vegetables. At both Asraf and Giuliani in central Tel Aviv, and Dr. Shakshouka in Jaffa, you can get truly authentic North African dishes. If this cooking style made a big impact on French cuisine, it's no wonder that we find it so exciting. Persian food The Persian specialties at Keshet in the old centrel bus station area and Nayef on Zebulun Street include authentic treats such as gondi, sevzi, leppe, and shefteh. You'll also want to savor a stew of vegetables and meat with Persian lemon, or maash, a soup combining pomegranate, beets, vegetables and rice. Gourmet Top restaurants in the Israeli genre feature lots of super – fresh locally grown vegetables. The chefs create superb seasonal dishes based on highest quality ingredients from the market, such as okra, Jerusalem artichokes, green beans, ful and leeks, using French techniques with local touches (that is, Arab, Middle Eastern and Balkan). This is the custom at Carmela baNachala ( a sister restaurant to the famous Uri Burri in Acre), at inventive chef Nir Zook's Cordelia in Jaffa, at Rafael's under wonder-chef Rafi Cohen, at the breathtaking Messa, at Tahel which adds a Spanish flavor to all this, and at the prestigious seafood restaurant Moul Yam. All of these places are renowned not only for their innovative and exacting chefs, but also for their outstanding dacor and professional service, with an Israeli touch. |
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