Delicacies of ancient Rome
In Herod’s time, Roman cuisine flourished in Caesarea. Today, using vestiges of ancient recipes, chefs are attempting to reconstruct dishes popular in the Roman Empire and learn more about what dining was like here 2,000 years ago.
The story begins with a chance conversation between Amos Sion, chef and owner of the Helena restaurant in the old Caesarea port, and his partner Uri Jeremias, chef and owner of the Uri Buri restaurant and the Efendi Hotel in Acre. The subject of the conversation was the menu of Jermias’ new boutique hotel in a large and luxurious Ottoman house.