Chef/owner Moshe Basson, who grew up on the southern edge of Jerusalem, has a stockpile of traditional family recipes and knows the wild herbs and plants that grow around the city like the back of his hand. His original little neighborhood eatery has now moved to this romantic, candle-lit spot in a picturesque enclave just outside the walls of the Old City. The menu includes an array of traditional soups, which you can sample in tiny espresso cups; local appetizers, such as stuffed sage leaves and figs stuffed with chicken in tamarind sauce (a favorite, and quite filling); or highly recommended medleys of small tapas-style salads and spreads. Main courses include such specialties as ingria, a sweet-and-sour meat and eggplant casserole, and malouba, a chicken/rice casserole served with great ceremony. When Moshe is present, he loves to explain the ingredients and preparation of his dishes, and hearing him do so is one of the delights of dining here. Traditional desserts (interesting but not lavish) are on offer, and sometimes complimentary samples of local arak (licorice liquor) are available. There’s indoor and outdoor seating, and reservations are recommended.
- Frommer's Staff