It is no surprise that Israeli chefs are on the forefront of all things new. Why should food be an exemption? There have been a number of articles lately about innovative ways Israelis think about food using words like “vegan, ecological, and locavore”. New-old plants are appearing on the restaurants’ tables straight from the biblical times.
Now, I am dreaming to go back to Israel, and try all the new foods, not forgetting my favorite places, of course, many of which are just tiny holes in the wall.