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Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary traditions. Among Jewish residents, more than a century of immigration has infused the local fare with the best of Kurdish, Moroccan, French, Polish, Yemenite, and Italian flavors. On the Palestinian side, most restaura
Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary traditions. Among Jewish residents, more than a century of immigration has infused the local fare with the best of Kurdish, Moroccan, French, Polish, Yemenite,
Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary tradition
Jerusalem’s dining scene is smaller and more modest than Tel Aviv's, but is steeped in 4,000 years of culinary traditions. Among Jewish residents, more than a century of immigration has infused the local fare with the best of Kurdish, Moroccan, French, Polish, Yemenite, and Italian flavors. On the Palestinian side, most restaurants rely on a rich heritage of family cooking. On both sides, an elite class of chefs has begun combining the best of local ingredients with advanced cooking techniques and imaginative serving styles.
All this is to say that when you’re in Jerusalem you can enjoy the best of both worlds: hole-in-the-wall eateries brimming with aromatic stews and garlicky hummus or high-end dining rooms serving inspired and elegant riffs on the city’s flavors and produce.
Some cuisine designations are self-explanatory, but other terms may be confusing. A restaurant billing itself as "dairy" will serve meals without meat; many such places do serve fish, in addition to pasta, soup, and salads. "Oriental" usually means Middle Eastern (in contrast to Western), often meaning hummus, kebabs, and stews.
The term kosher doesn’t imply a particular style of cooking, only that the cooks followed Jewish dietary law in selecting and preparing the food. In Jerusalem, where there are many kosher standards from which to choose, the selection can be dizzying. But unless specific kosher standards govern your eating habits, don't worry. Jerusalem is home to dozens of kosher restaurants preparing excellent food. Remember that most kosher restaurants are closed for Friday dinner and Saturday lunch in observation of the Jewish Sabbath. A generous handful of nonkosher cafés, bars, and restaurants remain open all weekend.
Dress codes are pretty much nonexistent in Jerusalem's restaurants (as in the rest of Israel). People tend to dress casually—jeans are perfectly appropriate almost everywhere anytime. A modicum of neatness and modesty (trousers instead of jeans, a button-down shirt instead of a T-shirt) might be expected in the more exclusive establishments. In conservative neighborhoods, women will feel more comfortable covered up. If you brought the kids, you're in luck: nearly every Israeli restaurant is kid-friendly, and many have special menus and high chairs.
Consistently ranked among the country's best burger places, Iwo's was founded by a butcher and serves expertly grilled patties on pillowy rolls. Black-and-white-tiled walls evoke American diner traditions, but this is a sleeves-up, self-service destination. You can top your burger with sunny-side-up eggs, crispy bacon, grilled onions, and a rainbow of sauces. The veggie portobello option is just as good, and there are several salads as well. It's a great place to start or end an evening with a burger and a beer.
At this popular kosher chain, the hamburgers are more like cakes than patties. They come with your choice of tasty sauces, and all are made to order. Lamb and chicken wraps and robust salads reflect Israeli tastes. Vegetarians will delight in the portobello burger.
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