Food and Dining in Israel

Restaurants in Israel offer a combination of Oriental and Western cuisine, in addition to the local dishes. Some restaurants are expensive, though a high price does not necessarily mean a high standard. Table service is usual.

There are many snack bars. Restaurants, bars and cafes catering to tourists usually have menus in two languages (Hebrew plus French or English). Israeli cuisine is essentially a combination of Oriental and Western cuisine, plus an additional distinct flavor brought by the many and varied nationalities which make up the Israelis.

Dishes such as Hungarian goulash, Russian bortsch, Viennese schnitzel or German braten are found next to Middle Eastern items such as falafel, humus, tahini, shishlik, kebabs and Turkish coffee, as well as traditional Jewish dishes such as gefilte fish, chopped liver and chicken soup. Kosher food: The Hebrew word kosher means food conforming to Jewish religious dietary laws. Milk, cream or cheese may not be served together with meat in the same meal. Pork and shellfish are officially prohibited, but it is possible to find them on many menus in non-kosher restaurants.

The wines of Israel range from light white to dry red and sweet rose. Israeli beers are Gold Star and Maccabee. There is also a good choice of local brandies and liqueurs. Liqueurs include Arak (an anise drink), Hard Nut (a walnut concoction of Eliaz winery) and Sabra (chocolate and orange). A center for liqueurs is the monastery at Latrun on the road between Jerusalem and Tel Aviv.