Where else can you watch leading chefs cook inside an active greenhouse, surrounded by vegetables that were harvested just moments earlier? In the Arava, an agricultural powerhouse responsible for more than 50% of Israel’s agricultural produce, the annual culinary festival “From Greenhouse to Plate” renews the connection between soil and table.
This year marks the sixth edition of the festival, taking place from February 26–28, 2026, stretching from Moshav Idan in the northern Arava to Kibbutz Eilot in the south. For three days, the agricultural landscape will transform into a living culinary arena, featuring pop-up kitchens inside working greenhouses, guided agricultural tours, farmers’ markets, self-picking experiences, collaborations with local restaurants and businesses, and more.
The main opening events will take place on Thursday. In Moshav Tzofar in the Central Arava, chef Yariv Eitani will host “Catering HaShchuna,” a culinary initiative by reservist soldiers from the Galilee. Ingredients from the far north of the country will meet the Arava’s exceptional produce - premium meats, organic vegetables, and goat cheeses. The event will be held in collaboration with the Arava Distillery and will include live music.
Circus on the Coals
In the Southern Arava, chefs Tomer Tzuk and Assaf Shenar from Tzuk Farm will host guests at the courtyard of the Timna Visitor Center with “Circus on the Coals,” a continuous four-hour culinary journey featuring ingredients sourced from a wide range of growers from the Arava and across Israel - fresh fish, select local meats, and seasonal vegetables - alongside an alcohol bar and a DJ.
The festival takes place during the peak agricultural season in the Arava, when the greenhouses are filled with fresh produce, and offers a unique opportunity to meet the farmers, producers, and creators working in the region up close.
In the Central Arava, breakfast and brunch meals will be held at Ronit and Moti Elazari’s vegetable garden in Moshav Tzofar and on the terrace overlooking Nof Tzukim. Intimate evening dinners for couples will take place at “Eretz Arava” in Tzukim, led by chef Yonatan Dahan and paired with wines from the Moa Winery. A chef’s dinner for couples in Paran, led by Yinon Be'eri, will feature seven shareable courses. Cocktail workshops for couples will also be offered, including a tour at the Arava Distillery or at Moa Winery.
Culinary Tours in the Central Arava
David Kishka, the festival’s culinary director, will lead two culinary tours in the Central Arava on Friday - one departing from Moshav Hatzeva and the other from Moshav Tzofar. During the tours, participants will meet local farmers and taste dishes based on Arava produce.
In the Southern Arava, culinary and cultural events will take place simultaneously in the region’s kibbutzim. Assi Haim, author and photographer of the book Hadarochel, will be hosted in the dining hall of Kibbutz Yahel and will revisit the dishes that became cultural icons. At the Yotvata Inn, special ice cream flavors developed exclusively for the festival will be offered, using Arava produce such as “Rosemary Honey” and “Basil Cherry.” The farmers’ market at Kibbutz Eilot will feature a wide selection of fresh local produce alongside food stalls from across the region.
In addition, wine and cheese tours will be offered at the organic boutique winery of Neot Smadar, recently recognized as one of the best tourism villages in the world. Visitors can also enjoy tours at the Silania in Kibbutz Samar, a boutique shop producing local date syrup, and home-style Ethiopian hospitality at the Tukul Katan Ba'arava complex, including a traditional coffee ceremony and a classic Ethiopian meal.