National Classics

• Hummus: The soul of the Israeli table, served with pita bread, olive oil, and spicy sauce.
• Falafel: Deep-fried chickpea balls, often stuffed in pita for a sandwich—budget-friendly fast food at its best.
• Shakshuka: Poached eggs in a tomato-based sauce, served with bread for breakfast, a staple in local cafés.
• Sabich: A sandwich with eggplant, egg, tahini, and pickles, a Tel Aviv street-food favorite.
• Grilled Meat Platter: Skewers of lamb, chicken, and beef, served with rice, salad, and tahini.

Street Food & Markets

• Shawarma: Rotisserie meat wrapped in flatbread, affordable and quick to serve.
• Bourekas: Pastry filled with cheese, potato, or spinach, commonly eaten for breakfast.
• Jerusalem’s Ben Yehuda Street: Packed with restaurants and stalls, ideal for sampling a variety of snacks.
• Tel Aviv’s Carmel Market: A hub for spices, fresh produce, cheese, and deli items—a great spot for lunch.

Food Culture

Israeli cuisine is heavily influenced by the countries of Jewish immigrants, blending culinary traditions from Eastern Europe, North Africa, the Middle East, and the Mediterranean. Kosher dietary laws prohibit mixing meat and dairy, and forbid pork and shellfish—kosher-certified restaurants display official certification. Many restaurants close on the Sabbath, but those in Tel Aviv and Arab neighborhoods often stay open. Friday dinner is typically the most important meal of the week for many families.

Practical Tips

• Local prices are relatively high; market snacks are cheaper than restaurant meals, and pita sandwiches are a budget-friendly option.
• Tap water is drinkable, though many locals prefer bottled or sparkling water.
• Service charges are usually included in the bill, but it’s still common to leave around 10% as a tip.
• Wine-producing regions are concentrated in the Galilee and Golan Heights, offering consistently good quality worth trying.