Israel's culinary landscape offers a rich, layered story that extends far beyond its geopolitical headlines — one told through centuries-old bakeries, Druze home kitchens, Shabbat dinner tables and Galilee vineyards. From Tel Aviv to Jerusalem to the ancient port of Acre, the country's food traditions reflect a confluence of Jewish, Arab, Christian, Druze and Levantine cultures accumulated over generations.

Tel Aviv: Where food meets everyday life

The journey begins in Tel Aviv, a city where cafés overflow onto pavements and restaurants stay busy well past midnight. A traditional Israeli breakfast encapsulates the country's diversity: warm pita, creamy hummus, shakshuka, fresh salads, olives, local cheeses, tahini and pastries, accompanied by freshly brewed coffee or squeezed orange juice. The guiding principle is straightforward — fresh, seasonal ingredients and meals designed to be shared.

Jaffa's Abulafia Bakery: 140 years of unchanged recipes

A short drive from Tel Aviv, the ancient port city of Jaffa is home to the iconic Abulafia Bakery, established in 1879. Now in its sixth generation under baker Said Abulafia, the family-owned establishment continues to produce sesame bagels, pita topped with za'atar and olive oil, and freshly baked sambusak using recipes unchanged for over 140 years. 'The recipes remain the same as they were more than 140 years ago. We introduce new products, but we stay true to our roots,' Abulafia said. Owned by a Muslim Arab family, the bakery draws customers from Jewish, Christian and Muslim communities alike. Abulafia noted that tourist footfall declined during the pandemic and the recent conflict but has shown signs of recovery following the ceasefire.

Jerusalem's Mahane Yehuda Market: A culinary crossroads

Jerusalem's Mahane Yehuda Market stands as one of the city's most celebrated food destinations. According to a culinary guide at the market, nearly 3.5 million of the roughly 4 million tourists who visited Jerusalem in 2019 also explored Mahane Yehuda. The market brings together Moroccan flavours, European breads, Middle Eastern spices, hummus, falafel, freshly baked rugelach and burekas, alongside cheeses from the Galilee and wines from the Judean Hills — a microcosm of the many traditions that have shaped modern Israeli cuisine.

Acre, Galilee and the Druze kitchen

In the ancient port city of Acre, celebrated chef Uri Jeremias has built one of Israel's best-known seafood restaurants on a disarmingly simple philosophy. 'The raw material makes 80 per cent of the success. The other 20 per cent is simply not spoiling it,' he said. His kitchen employs Jews, Arabs, Christians and people from varied backgrounds — a working reflection of the country's culinary diversity.

Further north in the Galilee, Druze home cook Mi'ad Assakla welcomes visitors to her home in Maghar, offering dishes including stuffed vine leaves, majadara, tabbouleh, pita with za'atar and basbousa. The Druze are a minority Arabic-speaking ethnoreligious community with a distinct faith and deeply rooted food traditions. Notably, many of the ingredients — rice, herbs and aromatic seasonings — bear a striking resemblance to flavours familiar to Indian palates, pointing to an unexpected culinary kinship between the two countries.

Vineyards, dates and Indian cuisine in Israel

Israel's food story also begins on its farms. The Jordan Valley is renowned for its Medjool date plantations, with Israel counted among the world's leading producers and exporters of the premium variety. Wineries across the Galilee and Judean Hills continue a tradition of winemaking that stretches back centuries. At Tulip Winery, labels such as White Tulip, Syrah Reserve and Mare White reflect Israel's growing standing in global wine culture. 'Wine has become an essential part of our culture, in addition to its religious role,' said Dana Beny of Tulip Winery. 'Young people are drinking more, they are more educated about wine, and more wineries are growing in this small country. Israel is catching up with Europe and other wine regions in terms of wine culture and production.'

Indian cuisine, too, has carved out a place at the Israeli table. Restaurateur Reena Pushkarna, who introduced Indian food to Israel more than four decades ago, describes her work as 'culinary diplomacy.' After an initially difficult start, she says Indian cuisine has since built a loyal following among Israelis.

Shabbat: When food becomes a celebration of faith

As Friday evening arrives, much of Israel transitions into Shabbat — Judaism's weekly day of rest. The shift is most visible in Jerusalem, where shops shutter, public life quietens and families gather at home. From Friday evening until Saturday night, observant Jews step back from work, cooking and electronic devices, devoting the day to prayer, rest and family. At the home of Rachel and Eliyahu Elmakias, Shabbat unfolded with traditional prayers before guests sat down to a table bearing mini challah rolls, Moroccan matbucha, roasted eggplant zaalouk, hummus, salmon in spicy Moroccan sauce, slow-cooked chicken sofrito, stuffed grape leaves with herb-infused rice and homemade desserts. The meal was less a feast than a living tradition — food as an expression of faith, family and gratitude.

From a 145-year-old bakery in Jaffa and the vibrant stalls of Mahane Yehuda to Druze home kitchens, Galilee vineyards and a Jerusalem Shabbat table, Israel's culinary world offers a window into its history and its people. Some of the country's most enduring stories, it turns out, are best heard around a dining table.