Jewish restaurants in Jerusalem
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Barud
‘Barud!’ is a word that Israelis call out when an explosion is to be denoted, kind of like ‘Timber!’ Middle East style. The name belies the dazzling (non-kosher) Sephardic cooking. Meatballs with eggplant is a speciality, as well as pastalikos (a pastry with pine nuts, minced meat and onion; 49NIS). Owner Daniella Lerer is also very proud of her fruit-based moonshine, which is surprisingly good. Live jazz is played once or twice a week.
reviewed
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Bistro
This family-run restaurant is popular with locals and visitors alike. They serve food all day but it's at its best in the morning when you can try a set breakfast that includes an omelette, freshly baked bread, five types of dip and juice. Lunch and dinner is a fusion of French and Italian dishes with a soupçon of Sephardic (try the excellent kuba soup). It's located in the centre of the village at the main intersection.
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