Food & Recipes

For the Flam boys, the deep cellars, aromas of the winery, and dark corners were a playground that beckoned them into a world of wine.

Tucked into a storefront on Bethlehem Road, for over 30 years it was a Tunisian restaurant run by Rashel. When she was no longer able to cook, her children took it over.

For us, the standout starter was the non-meat beet tartare (that’s beet, not beef). The presentation is stunning, and the flavor matches it. My companion’s sirloin steak was a perfect medium rare.

Daddy Daily Deli (est. 1979) cites New York’s Katz’s Deli as inspiration. The menu is as diverse as its clientele. Customers can purchase an assortment of meat and vegetarian options.

‘The Jerusalem Post’ annual Hanukkah ‘sufganiya’ roundup is here. This year we chose a different theme: the cookies and cream donut, also known as the Oreo flavor.

I enjoyed everything I tasted at Nurah’s Kitchen, especially the homemade hummus, the tightly rolled grape leaves, and the mansaf.

Latke focaccia and plenty of deli-style sides, a Hanukkah table that is easy, homey, and different.

After 20 years, Ra'anana-based kosher dairy restaurant Salta still delivers great food and standout dishes.

I was a little disappointed that the African peanut soup wasn’t being served the night I was there, but it’s a good reason to visit again.

No explanation is given as to what you are eating. Only once you have finished the course are you told what you have just consumed because it’s almost impossible to guess. It is all vegan.