Fodor's Expert Review Eucalyptus

Chef Moshe Basson, repeated winner of international couscous contests, has mined the kitchens of older Jewish and Arab women to revive nearly forgotten recipes and ingredients. Grab a seat on the outside patio, adjacent to the Old City walls on one side and overlooking the picturesque Hutzot Hayotzer artists colony on the other. The appetizers are all tasty, but try the crepelike pastilla filled with duck confit and pumpkin jam, or the extraordinary stuffed mallow leaves (instead of the more conventional grape leaves). Two exquisite mains include traditional makloubeh with chicken and rice, and the clay-baked lamb with okra. Vegetarians will find plenty of options, and there are a few tasting menus if you want to try it all. Finish with unusual desserts and herbal tea. If you're in the mood, ask Basson to share some of his culinary lore.