In Hebrew, Kibbutz Galuyot is a phrase meaning ‘Ingathering of the Exiles,’ and Israel is indeed a gathering of people from all over the world who have brought with them to its shores rich and varied culinary traditions. Moroccan couscous, Kurdish kubbe, Ashkenazi gefilte fish, Yemenite jachnoon, Libyan matbucha salad, and of course, Israel’s ubiquitous falafel are all common features in the country’s restaurants and homes. It is from this mosaic of amazing selection that Israel has developed a culinary style of its own, which can be best described as Mediterranean/Jewish fusion, combining French cooking techniques, liberal usage of local products, and ethnic touches. Tel Aviv in particular boasts young and inventive chefs working in excellent restaurants. Throughout the country there are over 300 boutique wineries creating fine wines which perfectly accompany the cuisine, as well as a growing number of small breweries, distilleries, and olive oil producers.
Program highlights:
- Unique restaurants serving local cuisine featuring locally-sourced and fresh ingredients
- Visits to some of Israel’s most admired wineries
- Colorful markets filled with vibrant sights, tastes, and aromas
- Authentic culinary workshop encounters with locals
- In-depth briefings on geopolitics, security, and multi-cultural coexistence
- Exposure to history and archeology
- Unique to Israel: Dead Sea and bird migration
What’s included:
- 8 nights’ accommodation in five-star properties
- Daily breakfasts at hotel
- 7 lunches
- 5 dinners with unlimited wine
- Full guiding services of an expert tour educator
- Site visits
- Speakers
- Airport transfers for participants arriving and departing at suggested times
- Transportation in an air-conditioned coach