https://www.frontpagemag.com/fpm/273659/israels-tourism-triumph-part-3-edwin-black
The sizzling restaurant scene.
Israel’s adversaries in the Boycott, Divestment, and Sanctions movement [BDS] thought they could starve Israel through economic warfare that included even its food sector. Many remember the BDS furor over SodaStream, Sabra hummus, ordinary fruits and vegetables, as well as Israeli cuisine and the country’s culinary scene. But none of it has stopped Israel’s restaurant sector from exploding into an audacious, red-hot success, now leading the planet in culinary excellence and bravado.
As far as the Israeli restaurant scene is considered, “BDS” stands for only one thing: “Breakfast, Dinner, and Sweets.” Across the country, Israeli restaurants sizzle with celebrity chefs and horizon-expanding culinary wizardry.
Decades ago, Israel’s culinary scene was largely defined by omnipresent falafel, shawarma and pizza stands, tomatoes and cucumbers sliced with endless variation, carrot juice vendors, over-glitzed coffee and pastry bars, and truck stop-style roadside eateries offering spiced Moroccan-style salads in drab arrays. Sameness and no sophistication were the main flavors of the day—every day. All that’s over.
In recent years, highly trained and innovative, if feisty, chefs have been opening one trendy restaurant after another. Now hip dining spots can be found everywhere—from hotel rooftops with majestic views to disused warehouses, converted old homes, tight alleys and sidewalks, rooftops, seaside balconies, hilltop niches, spots overlooking the seashore, a hillside, or even a wall—and the sometimes just the cramped space between two other cramped spaces.
