Destination
Type of Restaurant
Type of Meal
Editors Pick
Read More1868
While it hasn’t been around since 1868, the restaurant by the same name is an institution compared to the shiny new restaurants cropping up all over town. Specializing in kosher cuisine (less restricting than it may seem), 1868 blends international...
Read MoreAbu Shukri
Jerusalemites are as concerned with the city’s best hummus spot as Chicagoans are about their deep-dish pies. Traditionalists back Abu Shukri’s no-frills take on the Israeli classic, served simple with just the right amount of zest.
Read MoreAzura
Locals swear by this spot in the Iraqi section of the Mahane Yehuda market. On first glance, it may not look like much: large vats filled with an array of piping hot soups and stews conjure memories of high-school cafeterias,...
Read MoreBarood
Nearly hidden in a small courtyard at the end of an alleyway, Barood is worth seeking out for its excellent Sephardic cuisine (a fusion of modern Israeli and traditional Spanish cooking). The cozy, intimate spot serves homey cuisine, and the...
Read MoreChakra
Chakra attracts a buzzy crowd for its excellent Mediterranean menu and chic atmosphere. The interiors are spacious and sleek, while the alfresco patio affords leafy park views. The diverse menu features such flavorful dishes as lemon garlic cauliflower, artichoke and...
Read MoreDarna
Traditional Moroccan cuisine and traditional Moroccan hospitality go hand-in-hand at this kosher restaurant whose name means “our home.” The restaurant is housed in a 200-year-old building, which, coupled with atmospheric touches like stained glass windows and intricately tiled floors, truly...
Read MoreJacko’s Street
Contemporary and with an unusually innovative design—leafy overhangs star beside an open kitchen—Jacko’s Street is wildly popular. The buzzing restaurant is just steps from the Machne Yehuda market, where chef Zakai Huja shops daily, filling up on fresh produce for...
Read MoreLina
Lina only serves hummus, and does it perfectly—with toppings. Diners customize their spread with everything from the traditional, chickpeas, to the unexpected, fuul: a purée of fava beans. Sample them all and you won’t regret it. Head to Abu Shukri,...
Read MoreMachneyuda
Brilliant plating and artistic presentation are the only things Machneyuda and sister restaurant Mona have in common. The former is fun-loving and boisterous, with good food to boot (although fantastic is a better descriptor). The cheeky cocktail menu—with quite a...
Read MoreMajda
A husband-and-wife team run Majda out of their home in the Ein Rafa neighborhood in the Judean Hills, fifteen minutes from downtown Jerusalem. While the menu changes daily, they specialize in antipasti and Mediterranean mezze, and the food—and surrounding countryside—is...
Read MoreMamilla Rooftop
Head to Jerusalem’s trendiest hotel for eye-level views of the Old City and spectacular cocktails. The food is delicious as well, but with so many excellent dining options elsewhere in the city, the Mamilla is best for a pre- or...
Read MoreMarzipan
Rugelach is Israel’s take on a chocolate croissant (both share Viennese culinary roots), and Marzipan does it better than anyone else. It is the place to buy the doughy, chocolate pastry, evidenced by the hoard of locals filtering in and...
Read MoreMona
Hidden within the Jerusalem Artists’ House, Machneyuda’s subdued older sister is as elegant as Machneyuda is audacious. The plates are beautifully presented, and the feel is more welcoming and homey than the raucous atmosphere at Machneyuda. The menu is refined...
Read MoreRachmo
Rachmo is a no-frills, homey joint, known for having some of the best local food and kubbe (a delicious patty made from bulghur and ground meat) in Jerusalem. The worker’s eatery has been around since the 1930’s, and if that...
Read MoreThe Eucalyptus
The Eucalyptus is a relaxed yet refined kosher restaurant set in an ancient stone building in Jerusalem's Artist’s Quarter that serves modern interpretations of biblical foods. The menu highlights spices and herbs used in ancient times and grown in the...
