Israel, once called The Land of Milk and Honey, offers many wonderful culinary experiences for those of who love to eat.
The abundance of fresh ingredients, the melting pot of cultures, the creativity that’s renowned worldwide – three great reasons to spend at least some of your visit to Israel indulging in its wonderful culinary offerings.
Tasting tours on the bustling Levinsky street or at the Carmel open market in Tel Aviv; nibbling on cheese and homemade olives, smoked fish and other delights; buying spices by the ounce and eating a falafel dripping with Tehini, represent just one side of Israel’s food culture.
You can also connect with local culture in another experience that’s both enlightening and delicious. A visit to a Druze village on the Golan Heights, where a home-cooked feast is prepared for you by a local family. In addition to the array of salads, grilled and cooked meats and baked items, you’ll come away with memories of your encounter with a little-known, and fascinating, culture and traditions.
And then there’s a wine-tasting tour up north or in the Jerusalem mountains, visiting large or small boutique wineries, enjoying local wine and tasting artisans cheese, chocolate and home baked breads and pastries. Long before the tour is over, you’ll understand the exponentially increasing popularity of Israeli wines on the global market.
And, of course, there’s the restaurant scene which you can check out on your free nights. In Tel Aviv, Jerusalem, Haifa and all over the country, a generation of innovative, mostly young chefs has been busy creating an Israeli cuisine that’s both the sum of the many cultures from which it draws and distinctively unique. No wonder prestigious publications including Bloomberg and Forbes say Israel is emerging as one of the world’s top dining destinations.