Food & Drink

How to eat well in Israel — customs, dishes and where to go.

Espresso is the default — When you order coffee in Israel, you're getting a small, strong espresso unless you specify otherwise. Ask for 'café hafuch' (café au lait) if you want it with hot milk, or 'americano' for a longer black coffee.
Cafés are social spaces — Israelis linger for hours over coffee, working, chatting, or reading. It's completely normal to spend an entire afternoon in a café with just one drink—no one will rush you out.
Café Hillel — A local chain beloved for strong coffee and pastries, with locations throughout Tel Aviv and Jerusalem. Skip the tourist-heavy location in the Old City and find a neighborhood branch instead.
Arrive before 9am for fresh pastries — Israeli bakeries and cafés put out their best rugelach, croissants, and burekas early; by mid-morning, selections thin out significantly.
Sabich sandwich — A breakfast or lunch staple of fried eggplant, hard-boiled egg, hummus, and tahini in pita—often eaten with coffee or as a light meal. Get it from a stand rather than a café for the best value.

Hummus & pita — Skip the supermarket versions and seek out small hummus bars in neighborhoods like Abu Tor or Mahane Yehuda Market, where it's made fresh daily and topped with warm olive oil and pine nuts.
Shakshuka — Eggs poached in spiced tomato sauce, traditionally served in cast iron with bread for dipping. It's breakfast or light dinner, and nearly every Israeli home and restaurant has their own version.
Falafel — Israel's version uses fresh herbs mixed into the chickpea batter, making it greener and more aromatic than Middle Eastern versions. Get it from a busy stand with high turnover, not a tourist trap.
Schnitzel — A breaded, fried chicken cutlet that's become nearly as Israeli as falafel—served with lemon and french fries, usually lunch food and extremely casual.
Mezze — Not a single dish but a spread of small plates: tahini, baba ganoush, Israeli salad, pickles, and olives. Order this family-style at any restaurant and you'll get the full spectrum of Israeli flavors.
Bourekas — Crispy pastry parcels filled with cheese, potato, or spinach, eaten for breakfast or as a snack. Buy from neighborhood bakeries, not tourist shops, for warm, flaky versions.

Mahane Yehuda Market [Jerusalem] — A bustling covered market packed with produce, spice vendors, and stall food. Come hungry for fresh hummus, falafel, and sabich; arrive before 2pm to avoid crowds and closed stalls.
Carmel Market [Tel Aviv] — Similar to Mahane Yehuda but more chaotic and geared toward locals. Great for cheap eats and people-watching, though watch your belongings in crowds.
Neighborhood restaurants in Neve Tzedek or Ein Kerem — Avoid the heavily touristed Old City and instead explore residential neighborhoods where restaurants serve locals at better prices and quality. Ein Kerem's winding streets have dozens of family-run spots.
Skip the Old City tourist traps — Restaurants clustered around major monuments in the Old City and near major hotels charge double and serve mediocre food. Walk 5 minutes into residential areas for authentic neighborhood spots.
Lunch is the main meal — Many restaurants offer a 'tslil yeom' (dish of the day) at lunch that's cheaper and fresher than dinner; dinner often starts late (after 8pm) and restaurants are quietest 6-7pm.

Bread and spreads come automatically — Every restaurant brings bread, hummus, and olives to the table before you order—this is complimentary, but you'll be charged if you don't eat it. It's standard practice.
Ask what's 'kasher le-Shabbat' — Many restaurants maintain kosher certification even if they're not strictly kosher in daily practice. This phrase signals a higher-quality dish and often means better ingredients were used.
Portions are large — Israeli restaurants serve generously; one main dish often feeds two people easily. Ordre mezze platters for sharing rather than individual mains if you're traveling solo.
Prices are displayed per 100g for meats — Grilled chicken and kebabs are usually listed by weight; ask for the final price before ordering if you're unsure what you'll receive.
Hebrew menu = better prices — Some restaurants print a cheaper Hebrew menu and only give tourists the inflated English version. Ask 'Yesh tafrit be-Ivrit?' (Do you have a Hebrew menu?) for local pricing.

Israeli wine is excellent and underrated — Regions like the Golan Heights and Judean Hills produce world-class wines at lower prices than European equivalents. Carmel, Tishbi, and Castel are reliable local producers available everywhere.
Arak — A strong anise-flavored spirit traditionally diluted with water (turning it cloudy) and served with mezze. It's smooth when mixed properly but deceptively strong—treat it with respect.
Beer culture is growing — Israeli craft breweries like Malka and Herzl have exploded in recent years; bars in Tel Aviv and Jerusalem now serve local IPAs and stouts alongside international brands.
Coffee, not alcohol, is the social drink — Don't expect heavy drinking culture; Israelis are more likely to spend an evening at a café than a bar. Nightlife is concentrated in specific neighborhoods and doesn't start until late (11pm or later).
Fresh-pressed juice and smoothies — Juice stands are ubiquitous in markets and on street corners; ask for pomegranate (rimon) or a mix of citrus for energizing, inexpensive refreshment.

Israelis eat directly from shared plates — Mezze is served family-style and everyone eats from the same bowls and platters using bread as utensils. It's communal and informal; don't hesitate to dive in.
Tipping is expected (10-15%) — Unlike many countries, tipping in Israel is standard for restaurants and cafés. Leave cash if possible, as card tipping systems are less common and may go unrecorded.
No negotiating prices in restaurants — Unlike markets, you don't haggle over restaurant prices. The menu price is final (though you can always ask about specials or portions).
Dinner reservations are rarely needed — Even in Tel Aviv, most restaurants operate on a walk-in basis. Arrive after 8:30pm for dinner to find a table; earlier and you'll be among tourists.
Smoking is widespread — Smoking bans exist but are loosely enforced, especially on patios and in casual restaurants. If smoke bothers you, sit indoors or leave.

Machane Yehuda Market (Jerusalem) — The city's most famous market, crammed with produce, spices, hummus, and falafel stands. Go mid-morning before the lunch rush and tourist crowds peak.
Bargain politely for produce — Market vendors expect some negotiation on fruit and vegetables, especially if you're buying multiple items. A friendly 'Too much, my friend?' often gets you a discount.
Israeli salad (salatim) — Finely diced tomatoes, cucumbers, and parsley with lemon and olive oil—appears at every meal and every market stand as a refreshing, cheap side.
Street food is safe and delicious — Hummus stands, falafel vendors, and kebab grills are high-turnover, hygenic, and cheap. Busy stalls are the safest bet for food quality.