Restaurant

Scenery, food, and rinse-and-repeat: Israel’s tastiest news.

I filled my plate with several tempting-looking dishes: roasted fresh vegetables, potatoes cooked in cream, shakshuka, moussaka with halloumi cheese, and a latke made from sweet potatoes.

The restaurant immediately sets the scene, with its décor of the bygone bon vivant colonial era. Five ceiling fans whirl above. A small lamp lights up each table, and low-key indie jazz whispers out.

Once seen as industrial and cold, stainless steel returns to the spotlight. Consumers embrace its authenticity and elegance as it becomes highly sought-after in home kitchens, says Yael Moskowitz.

Tucked into a storefront on Bethlehem Road, for over 30 years it was a Tunisian restaurant run by Rashel. When she was no longer able to cook, her children took it over.

For us, the standout starter was the non-meat beet tartare (that’s beet, not beef). The presentation is stunning, and the flavor matches it. My companion’s sirloin steak was a perfect medium rare.

Daddy Daily Deli (est. 1979) cites New York’s Katz’s Deli as inspiration. The menu is as diverse as its clientele. Customers can purchase an assortment of meat and vegetarian options.

Tatami restaurant is moving to a new location on Moriah Avenue and launching a redesigned kosher menu with options for pregnant women, gluten-sensitive diners, vegetarians, and vegans.

After 20 years, Ra'anana-based kosher dairy restaurant Salta still delivers great food and standout dishes.

The OTOTO SUSHI restaurants in Gedera and Rehovot are launching in December a special menu inspired by the night markets in Asia.