Tel Aviv, whose 100th anniversary serves as the principal theme for Israel’s 61st Independence Day celebrations, including in Sydney, is a unique, dynamic city.
Eating out is one of the pleasures with a wide variety of restaurants. Daniel Rogov takes us on a wide-ranging tour of food and wine in Israel, including choice recipes and anecdotes (e.g. Nebuchadnezzar, the vegetarian fan of berries; Mark Twain eating in the Holy Land). He adds a possible recipe for Manna – timely although of uncertain historical accuracy, since the recipe on the link uses Matza. This website from Daniel Rogov, the renowned Israeli food and wine critic, is well worth a lookaround.
Pictured is Dr Shakshuka, located next to one of the Flea Market alleys. They mostly serve Shakshuka, which is a casserole of tomatoes, peppers and eggs, served with white bread. The Tel Aviv food experience is included in this review by Michael Z. Wise.
As he notes“It’s in the back of your mind that you live in a war zone,” Uchovsky tells me as we settle in on the terrace of Cantina, an Italian restaurant on vibrant Rothschild Boulevard. “But look around. Many people want to live apolitically and have a modern, Western life, as if this is London or Paris”.
A popular restaurant next to the Tel Aviv beach is the Herbert Samuel, presumably not named because of its herbs, but its link to the first British High Commissioner of Palestine , whose appointment made him the first Jew to govern in the Land of Israel in 2,000 years. The restaurant is headed by Yonatan Roshfeld “prince of the Israeli haute-cuisine”.
Children are also well catered for in Tel Aviv, which thrives on outdoor activities and parks.