Not all of the restaurants in Israel are kosher. Places offering kosher food usually display a kashrut certificate granted to them by the local rabbinate. Most hotels serve kosher food, as well as some restaurants. But there is no binding law. So if kashrut is important to you, you must check it out at each separate place where you dine.
Israel is an ethnic melting pot of cultures, religions and immigrants. As a result, the food scene in Israel is extraordinarily diverse and also of a very high standard. 80% of Israelis are Jews of whom more than half were born in Israel. But most of their parents, grandparents or great grandparents came to Israel from more than 120 countries, bringing with them foods, recipes and food traditions from six continents. And the 20% of non-Jewish Israelis have their own food traditions too. Israel is also a part of the Western world, and very little happens in Los Angeles, London, Tokyo and Paris that doesn’t find its way to Israel within a few weeks. Put all this together and you have the ingredients for one of the most dynamic, fascinating – and delicious – food scenes in the world.
If you’d ask an Israeli 25 or 30 years ago what is the country’s typical fare, chances are the answer would be felafel, humus, tehina, with a side order of couscous or gefilte fish. A lot has happened in 25 or 30 years. All these dishes still exist, of course, indeed the first four are ubiquitous. But Israel has it all now, from hamburgers (Israel’s first McDonald’s opened in the 90’s) to pizza to sushi (more sushi restaurants per capita in Tel Aviv than in any city on earth, including Tokyo), to the cuisines of India and China, to some of the finest influences of Paris, Brussels, Lyon, Barcelona and New York – the Israel food scene is utterly sophisticated and in step with the latest trends. Many of Israel’s leading chefs have studied, prepped, apprenticed at some of the finest restaurants in the world.
But there’s more. There are restaurants in Israel that serve cuisines that exist nowhere else on earth: particularly the cuisines from areas now devoid of Jews, where large Jewish populations created their own eclectic cuisines, such as in Salonika, Dubrovnik, Tripolitania, Mesopotamia, Persia, Yemen and Bukhara.
There are two elements that make food in Israel so unique. One is our location on the shores of the Mediterranean. Like Turkey, Greece, Italy, France and Spain, our cuisine reflects the warm sun, the olives that grow on our trees, the olive-oil we press, and the breads, fish and meats that have made the Mediterranean the source of what is considered by many as the world’s healthiest diet and, quite simply, the source of the best things to eat. Secondly, Israel produces the most splendid quality of fruits, vegetables and dairy products. From the legendary Jaffa oranges first exported to Europe in the 1930’s, to the kiwis, star fruit, citrus, tomatoes, peppers, flowers, yoghurts and cheeses we export today.Back