Inside Israel’s culinary culture

to a Mediterranean garden. The international cuisine reflects Asian, Mediterranean and Middle Eastern heritage.

Highlight dishes include Jerusalem artichoke served with peanut masala and cilantro chutney, Burmese “mohinga'' soup served with chickpea noodles and vongole gnudi with fresh basil and crab stock.

In the American colony district of Tel Aviv sits The Drisco Hotel’s George & John restaurant. It was awarded the accolade of Israel’s best restaurant and number six best restaurant in the Middle East and North Africa.

Chef Tomer Tal combines flavours and recipes from his Jewish-Moroccan heritage with seasonal products from Carmel Market and fresh seafood from Jaffa Port.

One of the leading young Israeli chefs, Tal uses many cooking techniques, including smoking, grilling and pickling. He incorporates local, indigenous herbs and quality products.

tomatoes and other veggies grown close by.

The chef showcases the abundance and diversity of the Golan Heights, using both contemporary and traditional techniques, to offer patrons an authentic local dining experience.

The star of the show is the restaurant’s taboon, a clay, wood-fired oven, traditionally used for Levantine flatbreads and used at Rouge to roast and smoke vegetables.