“Elilta is deeply connected to her Ethiopian heritage and takes great pride in it,” says culinary tour guide Adi Rosen. “That is why it’s so important to her to introduce people to Ethiopian cuisine and the community’s culture of hospitality”.
Yudicha’s Mafrum, a home-cooking restaurant celebrating both Tripolitan and Tunisian cuisines. These two similar yet subtly different cuisines flowed through the family, merging into a rich culinary tradition at Yudicha’s Mafroum.
“This is my favorite restaurant in the city by far,” says chef Lior Raphael. “Not only is the food a heartfelt expression of Amos, but it also embodies exactly what this type of restaurant should represent: bread and labor. Amos is everything this wonderful neighborhood needs yet often lacks — a soulful presence.”
In the heart of Eilat’s industrial zone stands a cornerstone of the city’s culinary scene: Eilat Wines, a wine shop and bar owned by Eran and Dolly Lass. With its eclectic design, art, and shelves brimming with wines, the shop sends a clear message that this is Eilat’s most professional and vibrant wine destination. The impressive selection includes a wide array of Israeli and international wines, cheeses from boutique dairies both local and international, and well curated pantry staples.
Ortal Ben Simon began her journey as a pastry chef by baking in her home. And, in 2017, she and her partner Rotem Ben Simon decided to pursue their dream of opening a bakery, patisserie Blanco
“It’s hard to find a group of farmers as brave, hardworking, creative, curious, and diverse as the members of Kibbutz Neot Semadar,” says farmer Michal Havivian.
In the Hura Regional Council in southern Israel lies Wadi Attir Farm, a sustainable agricultural initiative established by the local Bedouin community in collaboration with The Sustainability Laboratory. The farm preserves traditional Bedouin knowledge while integrating community and technology. The farm produces traditional dairy products, cultivates medicinal plants, raises livestock and grows an edible forest — a model adaptable for arid regions.
Shmuel Tamir moved nearby in the 1950s with the dream of establishing a farm. Three generations later, the Tamir family continues to fulfill Shmuel’s vision. His grandson, Ido Tamir, has transformed the family farm into a leader in olive oil production under the brand name Ptora.
Eran Raz, who’s known as “Nana,” wanted to make the Negev desert bloom and transform it into a premier grape-growing region in Israel. In 2007, in a pioneering move, he planted 30 dunams (7.5 acres) of vineyards in the Mitzpe Ramon area at an altitude of 800 meters (2600 feet). Today, the vineyards of Nana Winery — which now span 100 dunams — are thriving, and Raz’s dream has become a reality. The Negev is now a fertile, sought-after wine region — well on its way to becoming a distinguished one — with dozens of boutique wineries.
“Yad Mordechai dining room undoubtedly stands among the finest. The resumption of activity is a profound act of defiance.”
