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In the heart of the hotel district, Raphael offers a chance to sample the kitchen of Rafi Cohen, one of Israel’s most praised chefs. The menu constantly changes, but is usually marked by earthy, hearty dishes like lamb meatballs cooked in garlic and tumeric with whole garbanzo beans and Jerusalem artichokes; or delicate North Atlantic periwinkles and herbed gnocchi in a sauce of butter, white wine, and olive oil. Raphael’s is especially known for its excellent risottos, its cold seafood salads, desserts, and wine list. The recently redesigned dining room brings the décor up to the level of the food. Raphael can get crowded and noisy, so dine before 9pm if you want serenity. Reservations are key.