EL AL | Atmosphere

Balinjera | A window into Ethiopian cuisine In the wake of the Ethiopian Aliyah, many Ethiopian restaurants have opened across Israel. The name Balinjera - a word meaning “eating together” in Amharic - evokes the tradition of sharing injera with others - a traditional fluffy flatbread made of teff flour, the basis of every Ethiopian meal. In the heart of Tel Aviv’s tranquil Kerem HaTeymanim quarter, where cultural and culinary influences are rich and diverse, Balinjera offers an introduction to the world of Ethiopian spices and flavors, serving such dishes as alicha wot (vegetable stew), doro wot (chicken and egg stew), siga (beef stew), and messer wot (red lentil stew), as well as other meat and vegetarian dishes, aside salads and first courses prepared by one of the owners’ mother. Ethiopian beer and percussions complete the experience, magically transporting you to Ethiopia for the duration of your meal. kosher. balinjera.com

Machneyuda I Photo: Yahav Yaakov

Machneyuda | A taste of Jerusalem

Machneyuda started with Assaf Granit, Uri Navon, and an idea – Jerusalem driven chef restaurant with an open kitchen, joyful food, a dynamic menu, and a sparkle in the eye. In 2009, the idea became a reality, and the Machneyuda restaurant was born. Now in its 15 th year, machneyuda is an Israeli culinary consensus. she brings the story of Jerusalem’s food. a blend of pots and pans cooked by a loved grandmother – yours, mine, and theirs – a Mediterranean fish cuddled in Israeli “ptitim”, and soft polenta served in pickles jar from the market. These are just some of the dishes that have redefined Israeli cuisine, both in Israel and abroad. machneyuda.co.il

Petra I Photo: Meir Bolaka

Petra | A Georgian feast Located on the Ashdod seafront, Petra is a veritable haven of Georgian flavors and traditions. Owner Simo Ben Hovel says that already as a child he loved being in the kitchen and looking at the women of the family cook and bake, and later decided to open a restaurant that celebrates the food of his childhood. Against the backdrop of the Mediterranean Sea, and in a big dining space recently refurbished, Georgian classics as well as modern takes on traditional dishes are served in a relaxed atmosphere, with Georgian music playing in the background. From across a vast window, diners can admire the cooks working away in the kitchen, kneading dough, stacking khachapuris into the traditional Georgian stone oven. Tradition is in every bite here, from the mushroom-filled khinkali to the selianka (chicken liver stew), and the pepperoni imeruli, a Georgian-style pizza. Petra is a mecca of Georgian cuisine, beloved not only by members of the Georgian community, but by foodies across the country. petrarest.co.il

Balinjera I Photo: Anatoli Michaelo

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ATMOSPHERE OCTOBER 2024