Founded in 2007 on the edge of the Carmel Market, Basta started as a wine bar with exceptional food and has grown into a beloved restaurant popular with Israel’s culinary community. Placing raw ingredients at the forefront, the restaurant presents a daily changing menu that respectfully represents the diverse communities and food cultures integral to the local cuisine including Jewish and non-Jewish immigrants, Palestinian cooking, and influences from beyond.

Noam Preisman

“I chose Basta for its rich flavors, diverse menu, inviting atmosphere, and distinctive character that doesn’t blindly follow the trends sweeping the city or the world,” says Michal Waxman. “I appreciate the continuous representation of Palestinian food culture without appropriating it, and the thoughtful presentation of plates that showcase the food cultures of different communities. The magnificent hospitality culture is ingrained in the DNA of those in charge. Basta’s direct collaboration with small and high-quality growers and producers, including winemakers, butchers, farmers, and bakers, also adds to its appeal. And let’s not forget about Mifgash Rambam, the grill restaurant next door, which complements Basta with its offerings of shawarma in pita, skewers grilled over charcoal, and its delicious snacks.”

Shira Tzidon adds: “By skillfully blending the local and the contemporary, Basta achieves something truly spectacular. The restaurant stays attuned to the latest developments in one of the most captivating culinary scenes worldwide, all while maintaining a commitment to seasonality and locality in the most inclusive manner. It stands out as one of the rare establishments in Israel where you can savor mulukhiyah [a traditional Arab dish made with mallow] alongside delicacies like foie gras, cordon bleu, couscous, and pkeila [a Jewish Tunisian stew]. Above all, Basta accomplishes the remarkable feat of making the coexistence of these diverse culinary elements feel entirely natural.”

“Similar to the ever-changing landscape of the land of Israel, the Basta menu is rewritten every day,” says Hila Alpert. “Dishes come to life fueled by inspiration and cravings, sparked by a photo or a conversation, or the discovery of vibrant produce at the farmers’ market or one of the stalls in the Carmel Market. Occasionally, the team embarks on culinary journeys, gathering exquisite ingredients in the streets of Nazareth, the lush soil of the north, or the desert. Anything that captivates and excites them finds its place in the kitchen, where Maghreb cuisine dances alongside flavors from France, Italy, and the East, far and near.