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Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary traditions. Among Jewish residents, more than a century of immigration has infused the local fare with the best of Kurdish, Moroccan, French, Polish, Yemenite, and Italian flavors. On the Palestinian side, most restaura
Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary traditions. Among Jewish residents, more than a century of immigration has infused the local fare with the best of Kurdish, Moroccan, French, Polish, Yemenite,
Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary tradition
Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary traditions. Among Jewish residents, more than a century of immigration has infused the local fare with the best of Kurdish, Moroccan, French, Polish, Yemenite, and Italian flavors. On the Palestinian side, most restaurants rely on a rich heritage of family cooking. On both sides, an elite class of chefs has begun combining the best of local ingredients with advanced cooking techniques and imaginative serving styles.
All this is to say that when you’re in Jerusalem you can enjoy the best of both worlds: hole-in-the-wall eateries brimming with aromatic stews and garlicky hummus or high-end dining rooms serving inspired and elegant riffs on the city’s flavors and produce.
Some cuisine designations are self-explanatory, but other terms may be confusing. A restaurant billing itself as "dairy" will serve meals without meat; many such places do serve fish, in addition to pasta, soup, and salads. "Oriental" usually means Middle Eastern (in contrast to Western), often meaning hummus, kebabs, and stews.
The term kosher doesn’t imply a particular style of cooking, only that the cooks followed Jewish dietary law in selecting and preparing the food. In Jerusalem, where there are many kosher standards from which to choose, the selection can be dizzying. But unless specific kosher standards govern your eating habits, don't worry. Jerusalem is home to dozens of kosher restaurants preparing excellent food. Remember that most kosher restaurants are closed for Friday dinner and Saturday lunch in observation of the Jewish Sabbath. A generous handful of nonkosher cafés, bars, and restaurants remain open all weekend.
Dress codes are pretty much nonexistent in Jerusalem's restaurants (as in the rest of Israel). People tend to dress casually—jeans are perfectly appropriate almost everywhere anytime. A modicum of neatness and modesty (trousers instead of jeans, a button-down shirt instead of a T-shirt) might be expected in the more exclusive establishments. In conservative neighborhoods, women will feel more comfortable covered up. If you brought the kids, you're in luck: nearly every Israeli restaurant is kid-friendly, and many have special menus and high chairs.
This venerable pastry shop and café run by Itzik and Keren Kadosh is known for its array of airy croissants and inventive pastries, with an annual focus on doughnuts made during the Chanukah season, filled with fruit-based creams and topped with handmade confectionary.
This Tunisian hole-in-the-wall offers pillowy hand-rolled couscous, slow-cooked stews, and zingy tuna and egg sandwiches, served outside on tiny tables or packed up to go. There is no menu, just whatever owner Motti Hadad is cooking in the closet-size kitchen.
The name means "red" in Hebrew, referring to the 150 kinds of wine that decorate every wall in this large yet cozy restaurant. The menu has roots in Mediterranean kitchens, and includes loads of meat and seafood options. Try the fantastic Jerusalem mixed grill—it's a gussied-up version of the city's famed street food. Desserts include tahini ice cream and a dark chocolate, gluten-free "Nemesis cake." If you're seated at the bar, look up: when Adom moved to the First Station complex, the old restaurant's plates were converted into intricate light fixtures. Don't arrive Friday evening without reservations.
Even though this German Colony institution is part of a chain, it's still quaint with welcoming service. It's well-known for its sweet potato soup and juicy salmon skewers. Morning meals are generous and varied, including classic Israeli breakfast of eggs and salads. The personable staff and the warm, welcoming space make this a favorite spot for locals. There are also charming branches downtown near Mamilla on Shlomzion Hamalka Street as well as at the Jerusalem Botanical Gardens.
This kosher cousin of the popular Downtown restaurant welcomes you with a large display of fresh vegetables and an open taboon oven where the focaccias are baked. The inventive menu offers eight different focaccias, including an excellent roast beef variety. For starters, try the Peruvian-style chicken strips blanched with mint and seasoned with lime and cilantro, or the beef carpaccio with arugula. Other good choices include the veal bruschetta served with rib-eye skewers, sweetbreads, and grilled portobello mushrooms; or the fish fillet baked with a crust of panko bread crumbs. The menu has several vegetarian options as well.
This farm-to-table café situated in the Hansen House complex in the German Colony neighborhood offers fresh salads, goat cheeses, and baked vegetable dishes served in a cozy setting of vintage tables and chairs. The other Offaime locations are in the Israel Museum and Beit Hakerem.
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