Jacko’s has all the right ingredients for a memorable dining experience
If eating at a restaurant was just about the food, then I don’t think the restaurant industry would survive. A dining experience is not just about the food but rather the whole experience, including the service and the ambience. Many restaurants in Israel fail by not considering the experience they offer diners.
Jacko’s Street opened four years ago in Jerusalem and was the first kosher chef restaurant in the Mahaneh Yehuda market area. As the small streets around the shuk started to fill with more and more eating options, the popularity of Jacko’s also grew. In my opinion, the success of Jacko’s Street is due to its understanding that it is important to offer people more than just great food.
Although Jerusalem is not typically associated with a large art scene, there are numerous galleries around the city, and you have probably passed many of them without even realizing they were there.
Jenna Romano founded Contemporary Art in Jerusalem (CAIJ) to try to bring these hidden art gems to the fore and make the capital’s art scene more accessible, especially to those who do not live in that world.
In the last few years, Israel has been hit by the cocktail craze, with cocktails bars opening up all over the country, with Tel Aviv at the epicenter. Although each bar varies slightly in its décor and style of drinks, many are located in boutique hotels and have a strong emphasis on the presentation of the drinks, sometimes to the detriment of the taste.
Both the beverage and the food menu at Botanika in Tel Aviv are simple and elegant, with a focus on high-quality ingredients and clean flavors with a subtle Scandinavian influence.
I was fortunate enough to attend the Travel Blogger Exchange (TBEX) International conference in Jerusalem last week, which is pretty much a conference for professional travelers.
Many of the 400 attendees manage to make a living out of writing about their travels. The sessions I attended included tips on how to monetize your blog, appeal to sponsors and improve your content to generate more followers.
Day or night, Muza Bahar is a scenic way to enjoy a very good meal.
While I love the convenience of going to eat locally, sometimes it is fun to escape the city, appreciate the countryside and enjoy the theater of a meal with a view. Muza Bahar in Moshav Shoresh is an ideal restaurant for such occasions.
The restaurant opened three years ago and became a popular destination for people in Tel Aviv and the center of the country on Shabbat. A year ago, owners Yifat and Yaron Armoza decided they wanted to have their weekends back and that they preferred to cater to the kosher market. Much of the menu has remained the same, and some of their customers have remained loyal and are amazed at how well the menu has adapted to the kosher diet, especially the desserts. All the food is freshly prepared on the premises with no preservatives – the focus is on highquality raw ingredients.
The Wine Bar in the King David Hotel has an impressive selection.
There is no question that the setting and the décor of the King David hotel is regal and simply walking through the lobby of the hotel to get to The Wine Bar is an elegant journey. Set off of the main hotel lobby with similar décor and lighting, the bar still has a very hotel lobby feel to it.
The choice of wine on the menu is incredibly impressive and what is particularly special is the selection of great wines available by the glass – a selection that is updated regularly.
Koby Abed brings kosher Greek cuisine to the Israeli public
Fish Market by Meatos
For the past 10 years, Meatos has been considered one of the best kosher steak restaurants in Tel Aviv, popular with locals and tourists alike. So it is no surprise that chef and owner Koby Abed has transferred the same recipe for success to his new fish restaurant, Fish Market by Meatos.
The Greek style restaurant is the brainchild of Abed himself, from the beautiful interior design and the fresh and funky décor to the open plan kitchen and, of course, the menu.
Abed was determined to bring Greek cuisine to the Israeli audience, and the concept lends itself well to a kosher dairy restaurant.
The Inbal Grill is the perfect setting for a family celebration or a romantic night out.
The Inbal Hotel has once again opened its summer restaurant, The Inbal Grill, but this year under the direction of its new executive chef, Nir Elkayam. Formerly executive chef at the Carlton Hotel in Tel Aviv, he joined the Inbal last year.
The setting of the restaurant in the enclosed courtyard of the hotel is idyllic, and it was surprisingly mild even though it was a particularly cold evening.
1868 combines European charm with Jerusalem history.
The historic building that houses the 1868 restaurant has recently been redecorated to be more in line with the contemporary style of the cuisine. Chef and owner Yankale Turjeman is a native Jerusalemite and previously worked as head chef of the former 1868 dairy restaurant and at Kadosh. Having spent a few years working in London, he returned to Jerusalem to run 1868, bringing European style and finesse to the menu.
Zuta at 1868 combines well-executed cocktails with simple and delicious food.
Cocktail bars are popping up all over Tel Aviv, but until recently Jerusalemites struggled to find a good cocktail, and it was even harder to find a nice bar with good kosher food.
Zuta solves both these problems in one.
The bar itself is at the back of 1868 restaurant, owned and run by chef Yankale Turjeman. You can either access it through the main restaurant or from the courtyard behind the restaurant. For now the bar is limited to a few small tables and seats around the bar, but as the Jerusalem nights finally warm up, there will also be some outside seating. My summation of the bar is simplicity; the décor is simple but charming, the ambiance is relaxed, and the food and cocktails are based on high-quality ingredients, without pomp or circumstance.