On a chilly winter weekend, what could be better than hot cholent? The best places to find it ready-made in Tel Aviv
Libby Sperling is a food, restaurant and drinks reviewer for Haaretz.
Eliahu Pietruszka thought his brother, Volf, who was the visitors father, had died in a labor camp after losing contact with him following the murder of their brother and parents in the Holocaust
Are visitors from abroad bugging you about ‘genuine Israeli cuisine’? This list of eight restaurants, bars and other joints will keep them busy
Get ready for your jaw to drop at the variety, abundance and especially the high standard of food - a wild celebration of quality ingredients and inspiring creativity.
With its kitchen openly accessible to diners and a chef who invites questions from his clients, Burek is like no other dining space in Israel. Make sure you keep a Wednesday free.
Trendy Israeli chains featuring eclectic menus are joining more typical - and already-entrenched - hummus and falafel places.
'People want more content on their trips, something beyond museums and cathedrals. And food has a place of honor in contemporary Israeli culture.'
These bars take pride in the unconventional, like exceptional food served alongside vast ranges of beer.
Tel Aviv is quietly being taken over by a coffee revolution. Discover the hottest roasting houses and best blends of beans, as well as the most succulent sandwiches to snack on, on the side.
A new place in Jaffa – Tash & Tasha – joins the recent wave of Georgian restaurants popping up around the country, offering fun, tasty and inexpensive food.
Hakosem, Hebrew for The Magician, is part of an Israeli street-food revolution that is drawing crowds that linger, instead of just satisfying momentary hunger pangs.
A wine bar with a special twist, a deli-restaurant in Kiryat Ono with a menu by Sabina Valdman, a surprising local bistro in Yarka, an Italian eatery in Jerusalem and the newest vegan Indian restaurant in Tel Aviv.
The buffet at Market House steers clear of the classic Israeli buffet and offers deliberately small amounts that are frequently replenished.
In early-20th-century Jaffa and Tel Aviv, pork was a very popular item in local restaurants. So why is it that a century or so later, a growing number of restaurants are refusing to serve it, even if they aren’t kosher?
Following a successful run last year, the Gluteria – chef Eran Zino's gluten-free restaurant – will open its doors for nine days during Passover.
The dream of a locally made Scotch whisky led a trio of young entrepreneurs to establish a distillery in the heart of Tel Aviv.
Please, leave these beers alone in the dark.