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    Thursday, April 17, 2014

   

Honoring the Turks

Honoring the Turks

Not much is left of the Ottoman culture in Israel, mostly architecture ruins and a culinary heritage. Eyal Drori and his exiled friend went to Pasha in Tel Aviv and saw there was still a lot of honor in being a Turk.

By Eyal Drori

Around the world with Mika Sharon

Around the world with Mika Sharon

Eyal Drori searched for a hint of the fusion that characterized the late 'Mika' at 'Libra' in Ben Yehuda. Instead he discovered an eclectic menu, which left him a bit disoriented.

By Eyal Drori

Food is a matter of Geo(r)gr(i)aphy

Food is a matter of Geo(r)gr(i)aphy

Yuri Klein thought of converting his ethnicity after a visit to Nanuchka, where he learned new eating techniques, found cover versions for familiar dishes, wondered where the kibbe originated and eventually made a narrow escape. A Georgian travel log.

By Yuri Klein

Lucky T-Bone

Lucky T-Bone

Ayelet Triast, a true carnivore, went to NG to check out the new lambs on the block. Like a true huntress, she bravely dealt with meat, but even with some herbs and had a few insights to share.

By Ayelet Triast

Heart of Eggplant

Heart of Eggplant

The heart of eggplant served by chef Golan Garfunkel shows the greatness of Dallal – even when it has been done before, it's still unbelievably delicious. Ayelet Triast talks about the new menu of the Neve Tzedek cover girl

By Ayelet Triast

Fat is all around us

Fat is all around us

Sagi Amit and his redheaded spouse sacrificed their own blood vessels for a visit to Little Prague at Herzliya Pituah. They found an authentic Czech corner with a magical atmosphere, huge portions and an abundance of cholesterol.

By Sagi Amit

Want to hear what depresses us?

Want to hear what depresses us?

In a governmental survey conducted recently in the U.S., waiting tables – mainly among female waitresses – was rated second among the most depressing professions.  Just think about it next time you return a dish to the kitchen.

By Inbal Klein

In the best of families

In the best of families

Shira Perry exposes the skeletons in her family closet and prove that, not only does she have a sister, but that she’s a vegetarian too.  In an attempt to lure her to the other side, she takes her to Okinawa in Neveh Zedek and showers her with sushi

By Shira Perry

A guide for the beginning Zionist

A guide for the beginning Zionist

Yuri Klein is working on his Tony Soprano belly, as well as on Israel-America relations, and discovers the Zionist in him at an especially fancy meal at Martha’s, a restaurant that has slowly captured a place of respect at the Tel Aviv ZOA House

By Yuri Klein

Take thee hibiscus and persimmon

Take thee hibiscus and persimmon

Tu Bishvat is here, along with the dried fruit season.  Forget about figs and dates, now you can find dried cherry tomatoes, pomelos and lychee.  Michal Nissenson brings you everything you wanted to know about new and old dried fruits, including recipes.

By: Michal Nissenson

Respect, Darling

Respect, Darling

In the role of the poor neighborhood: Ramat HaHayal, in the role of Yehoram Gaon wearing bell bottoms: the new Morrocan meat restaurant, Casablan.  Ilanit Douanis visits the ‘hood and finds out whose mamas have more respect.

By Ilanit Douanis

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