Best restaurants and what to eat
Israel
Netanya sits on Israel’s central Mediterranean coast, so its food culture is shaped by the sea, a lively immigrant mix, and strong everyday Israeli street-food traditions. The city is especially associated with fresh fish, shawarma, hummus, baked pastries, and seaside mezze served in simple, generous portions.
Silky sesame paste with a nutty, slightly bitter depth and a creamy finish. In Netanya it is a cornerstone condiment for hummus plates, grilled fish, roasted vegetables, and salads, prized for both richness and versatility.
A smooth chickpea purée with lemon, garlic, and sesame notes, ranging from light and citrusy to deeply earthy. It is served with olive oil, paprika, and warm bread, and is one of the region’s most beloved everyday staples.
A finely chopped vegetable relish of tomatoes, peppers, and chilies with a bright, sharp heat. Common in coastal snack culture, it adds freshness and fire to sandwiches, falafel, and grilled meats.
A slow-cooked salad of tomatoes, peppers, garlic, and spices with a jammy texture and sweet-smoky flavor. It is a classic spread for bread and an ideal partner to eggs, fish, or mezze plates.
A punchy mango pickle sauce with tang, funk, and gentle heat. Popular in Israeli street food, it brings a sharp, aromatic lift to falafel, sabich, and shawarma.
Brined olives with a saline bite, meaty flesh, and the fragrance of herbs, lemon, or chili depending on the style. They are a staple on coastal tables and pair naturally with cheese, bread, and mezzes.
An anise-flavored spirit common in the eastern Mediterranean, typically clear, potent, and refreshing when diluted with water and ice. It is served as an aperitif with mezze, grilled seafood, or after a rich meal.
Israeli wine from the coastal and inland vineyards available in Netanya, often ranging from crisp whites to ripe reds. It is typically served with seafood, grilled meats, and mezze-style dining.
Locally brewed beer with a clean, modern profile that suits the city’s warm seaside climate. It is commonly served cold with street food, fries, or grilled fish.
A date-based spirit with mellow sweetness, botanical warmth, and a distinctly regional character. It is usually enjoyed chilled or lightly diluted and pairs well with nuts, sweets, and savory snacks.
A carob liqueur with dark, earthy sweetness and a gently roasted aroma. Served as a digestif, it reflects the Mediterranean landscape and the taste for local fruit-based spirits.
Fresh white wine with citrus, stone-fruit, and mineral notes, well suited to the coast. It is often poured with fish, salads, and creamy dips in relaxed seaside meals.
Eggs poached in a spicy tomato and pepper sauce, bubbling hot and often finished with herbs and feta. In Netanya it is a beloved breakfast and brunch dish, especially when scooped up with pita.
Crispy chickpea fritters with a green, herbaceous interior and a shattering crust. Served in pita with salads, pickles, tahini, and amba, it is one of the city’s signature street foods.
Spiced meat shaved from a vertical spit, juicy and deeply aromatic. In Netanya it is typically packed into laffa or pita with tahini, salad, and pickles for a classic seaside lunch.
A layered pita sandwich of fried eggplant, hard-boiled egg, salad, tahini, and amba. It is rich, tangy, and texturally varied, making it one of the most iconic Israeli street foods.
A Yemeni-Jewish chicken and bread dish with warming spices, tender meat, and a deeply comforting stew-like character. It reflects the immigrant culinary heritage that strongly shapes local Israeli home cooking.
Slow-baked rolled pastry served traditionally with hard-boiled eggs and grated tomato. The combination is rich, sweet-savory, and designed for a long, relaxed weekend meal.