World Jewish News

Israel turns to Michelin as it seeks to boost culinary tourism

The Israeli Tourism Ministry has commissioned the renowned Michelin Guide to produce an independent study on Israel’s gastronomical scene in order to provide it with a tool to boost culinary tourism and measure Israel’s standing relative to other culinary capitals around the world.

The move follows years in which Israeli officials have been highly critical of the Michelin Guide for declining to cover Israel in its annual reports on the grounds that it would not generate enough “gastronomic interest.” Last year, Ronald Lauder, President of the World Jewish Congress, sent a letter to the Michelin editor-in-chief Juliane Caspar taking her to task for the Guide’s failure to publish a report on Israel.

“Israel today is a venerable amalgam of cultures and traditions, which come together to produce a distinctive and exceptional culinary scene,” wrote the billionaire businessman and philanthropist. “Why, therefore, has your company refused to produce a guide to Israel’s restaurants?

“Though I am sure that it is not your intention, some have speculated that reasons other than merit color Michelin’s decision not to visit Israel,” he added.

Indeed, business magazine Forbes ran a piece in January under the headline “Why Israel Just Might Have the World’s Best Restaurant Scene” and Tel Aviv was recognized last year by Conde Nast Traveler as the “world’s best vegetarian food destination” and Saveur Magazine has described Israel as “an outstanding travel destination for food lovers.”

Food critics say Israel’s culinary scene has grown out of the country’s cultural melting pot: Local cuisine features a meld of flavors from North Africa, the Middle East, and the Mediterranean. Yotam Ottolenghi, a native Jerusalemite of Italian ancestry who now lives in London, says his multi-ethnic meals helped many tourists to come to associate Israel not only with God and the conflict with the Palestinians but with fine dining.

David Kishka, a well known Israeli culinary expert says that in Israel there is a wide range of opportunities for foodies. “There are a lot of great restaurants, our food markets are colorful and rich, and tourists can feel the Holy Land also through a Bible food dinner in the desert or a lunch with typical herbs that grow in the Jerusalem Hills.”

Israeli celebrity chef Segev Moshe, who in May prepared dinner for United States President Donald Trump and his wife Melania during their visit to Israel, told Tazpit Press Service that if Michelin were ever to write a guide to Israel they would have to give out a lot of stars. “Today, Israel’s culinary level is one of the highest in the world. Israelis know how to create a combination of East and West. They know how to create interesting flavors that I never met anywhere in the world.”

EJP