I love food. I love eating it and I love cooking it. Most people would consider me a “foodie.” And Israel has so much amazing food that it is a foodie’s dream country.
That’s one of the reasons why Israeli culinary tourism is one of the niche areas I’ve been developing for myself, in addition to the general tourism that most people want. Winery and brewery tours, visits to other boutique food production facilities, guided tours of shuks (outdoor markets), trips to agricultural installations (both current and historic) and of course meals in some top-notch restaurants. Any of these options can contribute to a specially designed culinary tour, or worked into a general itinerary for a little spice.
But my approach to food and the foodie mentality is not snobbish. To appreciate the culinary offerings of a country, one must often look at the meals of the common man. Working-class restaurants and street foods are among the truest culinary delights that most cuisines have to offer. And this is no more true than here in Israel. Which brings me to this specific post.