Culinary
R48 Chef’s Table: A Far East testing menu in Tel Aviv - restaurant review
Chef Ohad Solomon’s 12-course tasting menu is among the city’s most sophisticated dining experiences.
The culinary festival that will stitch together your Passover vacation with the kids
Jaffa’s Japon serves Sushi built like art and respects those who understand
25 years of culinary art on one plate: O restaurant by Tomer Agay
A culinary find in Haifa: Brooklyn 17 brings the pizza bar to Israel - review
It boasts not only a wide variety of gourmet pizzas and pasta dishes, but it also doubles as a neighborhood sports bar, with original cocktails, mocktails, wines, beers, and a sports screen.
Hamoshava: The project bringing Tel Aviv to Ness Ziona
A 250M-shekel entertainment and culinary complex with 36 shops, Tel Aviv brands, and chef restaurants is coming to a European-style boulevard at Ness Ziona’s entrance.
Dukley, Montenegro: A stunning view and kosher options too
The Jerusalem Post Podcast - Travel Edition, Episode 109.
Explora Journeys’ head chef awarded prestigious French honor
Chef Franck Garanger of Explora Journeys received the French Knight of the Order of Agricultural Merit for his outstanding contribution to gastronomy, blending tradition with innovation.
Thessaloniki: Where sea, history, and vibrant streets meet your perfect stay
The hidden flavors of the Galilee: 3 experiences you shouldn’t miss at the Ba Li Galil festival
The Beit Hakerem culinary fest is back May 29–June 2, 2025, with family fun: Folklore shows, magical tours, and a festive Shavuot at Lotem. Here’s your guide to savoring every moment!
Spain’s best-kept culinary secret: The city that makes Madrid look outdated
Once a grey industrial port, Bilbao is now a global design hub with top gastronomy, striking architecture, and an authentic vibe — all without the tourist crowds of Spain’s big cities.
Kosher paradise in Panama
The Jerusalem Post Podcast - Travel Edition, Episode 107
Grapevine February 12, 2025: Not forgotten
Movers and shakers in Israeli society.
9,000 years ago, people between Syria and Turkey baked flavored focaccias
New study offers "a vivid picture of communities using the cereals they cultivated to prepare breads and focaccias enriched with various ingredients".
