Best restaurants and what to eat
Israel
Jerusalem’s food culture is a mosaic of Jewish, Levantine, Armenian, and Arab traditions, shaped by pilgrimage, trade, and a long history of communal baking and preservation. The city is especially known for fragrant breads, sesame sweets, pickles, spice blends, and classic street foods served in markets like Mahane Yehuda.
A rich braided Sabbath bread with a soft, feathery crumb and a lightly sweet, egg-enriched flavor. In Jerusalem it is often baked with sesame or nigella seeds and enjoyed alongside dips, stews, or simply with tahini and honey.
Thin, supple flatbreads with a tender chew and a gently blistered surface, ideal for scooping hummus, labneh, and chopped salads. Fresh-baked versions are a cornerstone of the city’s bakery culture and street food life.
A large, soft, slightly elastic flatbread with a faint smokiness when baked in high heat. It is the classic wrap for grilled meats and falafel, prized for its ability to hold juicy fillings without tearing.
A fiery green chile condiment brightened with cilantro, garlic, and spices, delivering a fresh heat and herbaceous snap. In Jerusalem it is a beloved accent for falafel, boiled eggs, sandwiches, and grilled meats.
Silky sesame paste with a nutty aroma, creamy texture, and a delicate bitterness that becomes lush when whisked with lemon and garlic. It is indispensable in Jerusalem, appearing in hummus, sauces, sweets, and breakfast spreads.
An aromatic herb-and-spice blend with thyme-like notes, toasted sesame, and a tart herbal edge from sumac. In Jerusalem it is sprinkled over breads, mixed with olive oil, and used to perfume cheeses and roasted vegetables.
A well-known Jerusalem-area winery name associated with dry reds and whites shaped by the city’s nearby hills and Mediterranean climate. Its wines are typically structured and food-friendly, served with grilled meats, cheeses, and mezze.
An acclaimed Jerusalem Hills winery producing elegant Bordeaux-style blends and polished whites with mineral drive. These wines are often poured with festive meals and refined Middle Eastern tasting menus.
A modern Jerusalem Hills producer known for balanced, aromatic wines with ripe fruit and a distinctly Mediterranean profile. It is commonly paired with roasted vegetables, lamb, and herb-forward dishes.
A respected winery from the Jerusalem region making expressive reds and whites that emphasize freshness, spice, and regional terroir. Its wines are often chosen for contemporary Israeli dining and holiday tables.
Local craft beer from the Jerusalem area ranges from bright lagers to hop-forward ales with a clean malt backbone. It is commonly served cold in pubs and markets, alongside falafel, grilled meats, and salty snacks.
A traditional anise spirit widely enjoyed in Jerusalem, typically diluted with water so it turns milky and aromatic. It is a classic companion to mezze, grilled fish, and leisurely evening meals.
Eggs poached in a spiced tomato-pepper sauce, often finished with herbs and feta. In Jerusalem it is a beloved breakfast and brunch dish, typically served bubbling hot with bread for scooping.
Crisp chickpea fritters with a tender, herb-green center and a fragrant cumin-coriander profile. Jerusalem’s falafel is iconic as street food, tucked into pita with tahini, salad, pickles, and hot sauce.
A stuffed pita sandwich of fried eggplant, hard-boiled egg, salads, and tahini, often enriched with amba for tangy depth. It reflects the city’s Iraqi-Jewish influence and is one of Jerusalem’s most distinctive handheld meals.
Thinly shaved marinated meat, typically lamb, turkey, or chicken, layered with spices and seared until juicy at the edges. In Jerusalem it is usually wrapped in laffa or pita with tahini, pickles, and fries.
An upside-down layered rice dish with vegetables and meat, turned out in a dramatic, fragrant dome. Its spiced rice, tender eggplant or cauliflower, and rich broth make it a celebratory favorite in Jerusalem households.
A festive dish of rice, lamb, and jameed yogurt sauce with a deeply savory, tangy richness. In the Jerusalem area it is served for gatherings and celebrations, often with generous platters and communal eating.
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