“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.
“The on-site production, the freshness of the tahini, selling it in glass rather than plastic jars, the willingness to experiment with local varieties in line with agricultural research, and of course, the exceptional taste of the tahini — these are what draw me back time and again to buy Al Yasmin’s delicious products,” says local food expert Yasmin Shenhav.
To arrive at Melo Hatene Farm, you will need to turn off Route 44 onto a dirt road. The sprawling organic farm was started by Menahem Hilaf’s family nearly 40 years ago.
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.
Assaf Vainshtein’s Zorba, located in a residential neighborhood in Netanya, consistently excels in all three categories. Unsurprisingly, there’s often a long line outside. Vainshtein insists on assembling each pita to order. Be prepared to wait — it’s worth it.
