Chef Yosef (Zozo) Hanna is a key figure in Galilean food culture. Since 2014, he’s served hundreds of people daily at Magdalena, the culinary gem he opened near the town of Migdal, overlooking the Sea of Galilee. The restaurant, like the town, is named after the ancient city of Magdala, the birthplace of Mary Magdalene.

Photo: David Moyal

Culinary tour guide Shir Ben Muvchar says: “Zozo brings modern Arab cuisine to the table and offers an outstanding culinary and hospitality experience at Magdalena that attracts a diverse audience from around the Galilee, the country, and sometimes even the world. Among the standout dishes here are Syrian makdous with Galilean labneh; tabbouleh with candied pumpkin; calamari with zucchini and mint tzatziki; and labneh basbousa cake with olive oil and spiced syrup. Additionally, Zozo nurtures talented culinary professionals in his kitchen, who have gone on to open their own restaurants and help promote modern Arab cuisine and the unique Galilean hospitality culture.”