Food & Recipes

The only true downside of eating such great food at these insane prices was that my need for a post-meal nap was simply too much to handle, and I missed the light show.

At Kadma Winery, founder Lina Slutzkin revives an 8,000-year-old Georgian technique right in the heart of Israel.

The name of the restaurant, Oshpalao, is also the name of the classic Bukharan dish, consisting of rice, meat, and chickpeas.

Summer has its own kind of rhythm, with late nights and family outings, and everything feels a bit more relaxed (and sometimes a bit more chaotic).

The Terrace is open in the summers and takes advantage of the cool Jerusalem evenings. I even suggest taking a sweater to put on once the sun goes down.

It is clear The Macallan still has what it takes. Looking forward to our next encounter in 20 years’ time! 

If you haven’t been there lately, not much has changed, except that “Ima,” Miriam Binyamin, has retired and her son, Yaron, now runs the place.

We left Goldy’s, but not before Yitshak had thrust a huge bag of takeaway food into our hands, which meant I had a wonderful Friday not spent in the kitchen for a change. 

It was a lovely evening. And if the proprietors can solve the personnel problem – we were told they find it very difficult to get staff – they will be doing themselves a great favor.

I’d say Danny Meyer’s dream of quality fast food, served at reasonable prices, has a solid future in Israel.