39 Best Restaurants in Center City, Jerusalem

In an old stone house with a delightful back garden, 1868 is Jerusalem's most innovative, exacting kosher restaurant, on par with the city's best. Chef Yankele Turjeman combines the flavors of the city with high-quality ingredients and exquisite cooking techniques to create an unforgettable dining experience. Most of the fruits and vegetables are organic, and the menu changes monthly to incorporate the best of the season. If it's on the menu, don't miss the charcoal-grilled veal sweetbreads, served with steamed slices of baguette and pickled onion. The duck is spectacular, served with fruits of the season. The whiskey selection is endless, as is the list of local Israeli wines. Cocktails are beautifully balanced and are also served alongside tapas versions of the menu at Zuta, a jewel box of a cocktail bar at the back of the restaurant.

Jerusalem is famous for its Kurdish kubbeh soup, made with softball-size meat-and-semolina dumplings, and Azura is the perfect place to try this classic dish. Tucked away in a plaza off the Machaneh Yehuda market, the cavelike kitchen is packed with massive pots simmering on kerosene burners. Try the velvety beet kubbeh soup, or the tangy hamusta soup made with lemon and chard. Delicious hummus is made daily, and on some days the oxtail stew has the pungent flavors of the market. If weather permits, grab an outdoor table to watch groups of old Iraqi men drink coffee and play backgammon on the benches nearby. The restaurant closes when the food runs out, so don't arrive too late.

Locals flock to Café Yehoshua at breakfast, lunch, and dinner for its Israeli take on American diner food. The menu includes everything from tahini pancakes to spaghetti tossed with shrimp. A laid-back yet vibrant atmosphere and a location just a few minutes' walk from the prime minister's residence make it a great spot for quality people-watching in one of Jerusalem's quaintest neighborhoods. In good weather, the rooftop dining area lets you enjoy the fresh air. Evening is a great time to stop by for a drink and a bite-size burger.

Despite being one of the city's best-known restaurants, Chakra still feigns anonymity: its name is nowhere in sight. It draws a lively thirtysomething crowd of hip Jerusalemites who appreciate the tasty fare from the open kitchen. The tables are arranged around the striking semicircular bar, and the patio enjoys a park view. Daily specials enhance the expansive menu, which changes every three months. Some good starters include focaccia, calamari with labane, or black tiger shrimp with chili. Try the sea bream, grilled to perfection on a mound of mashed cauliflower and wild mushrooms. The well-stocked bar includes Israeli boutique beers and bitters, along with a list of expertly balanced cocktails.

Locals rejoiced big time when this casual kosher spot opened, bringing with it a menu of creative street food (not to mention Jerusalem’s best artisan bread and meat purveyors). It's all complemented by craft Israeli beers and signature cocktails in a vibrant and loud "America in Israel" atmosphere. Get the duck fries, sliders, and a range of options on the "taco bar" menu, and then chomp in disbelief that the food is so delicious and kosher at the same time.

Chef Moshe Basson, repeated winner of international couscous contests, has mined the kitchens of older Jewish and Arab women to revive nearly forgotten recipes and ingredients. Grab a seat on the outside patio, adjacent to the Old City walls on one side and overlooking the picturesque Hutzot Hayotzer artists colony on the other. The appetizers are all tasty, but try the crepelike pastilla filled with duck confit and pumpkin jam, or the extraordinary stuffed mallow leaves (instead of the more conventional grape leaves). Two exquisite mains include traditional makloubeh with chicken and rice, and the clay-baked lamb with okra. Vegetarians will find plenty of options, and there are a few tasting menus if you want to try it all. Finish with unusual desserts and herbal tea. If you're in the mood, ask Basson to share some of his culinary lore. 

Consistently ranked among the country's best burger places, Iwo's was founded by a butcher and serves expertly grilled patties on pillowy rolls. Black-and-white-tiled walls evoke American diner traditions, but this is a sleeves-up, self-service destination. You can top your burger with sunny-side-up eggs, crispy bacon, grilled onions, and a rainbow of sauces. The veggie portobello option is just as good, and there are several salads as well. It's a great place to start or end an evening with a burger and a beer.

This is where Jerusalemites go to have a loud, raucous good time and eat great Israeli food all in one fell swoop. It's all about the twists on local meat dishes, especially the meat-stuffed ravioli and asado risotto. Be sure to check out the hidden bar, Jacko's Son, behind the "fridge of Tequila bottles." It's tough to score a reservation, so call way in advance.

On the edge of its namesake market, this restaurant is considered one of the best in Jerusalem, possibly the country. Celebrity chef Assaf Granit grew up in Jerusalem and pays homage to the city's colors and cacophony in his elegant dishes. You can wait for your reservation across the street at Yudaleh, a lively cocktail bar by the same owners. Once in, grab a seat at the bar to watch the exuberant chefs slice, dice, and sauté while banging on the pots and pans to the beat of zippy music. The menu changes twice daily, but nearly always includes chamshuka, a fusion of chopped meat and hummus; a creamy polenta topped with crisp asparagus, mushroom ragout, and shaved Parmesan; and a raucous dessert ceremony of ice cream flung on tables covered in aluminum foil. To enjoy the full range of flavors, order the tasting menu. Reserve at least one month in advance. 

Sink into one of Menza's retro-style banquettes or take a seat around a robust wooden table for a deliciously prepared meal in this lovely café between downtown and Machaneh Yehuda market. Israeli breakfast or brunch dishes like croque monsieur are served as late as 1 pm, but be sure to stop by again in the evening to try the creative versions of bistro classics such as seared tuna niçoise salad. The menu also lists vegan options.

Nestled into a stone-walled garden, Mona has a working fireplace and a tree growing through the indoor section, creating a rustic setting for eminently modern Israeli cooking. Start your night with the light red tuna sashimi with chili or the award-winning crab bisque. Do not miss the beautifully prepared beef fillet with sweetbreads and purple cabbage. Vegetarians will seek refuge in various thoughtfully prepared salads. For dessert, try the sour cream and Szechuan sorbet over nectarine compote. Wait until later in the evening if you just want to order cocktails based on homemade liquor at the excellent bar. Brunch on Saturday is particularly decadent. Reservations are essential on weekends. 

Nadi has great food all day but shines in the morning, when the breakfast plates come crowded with mouthwatering spreads of sun-dried tomato, olive tapenade, local cheeses, tuna, and tahini, all meant to be slathered on fabulous sourdough bread. Other offerings are delicious, colorful salads; earthy asparagus and spinach pasta; shakshuka made out of tomatoes, spinach, or beets; croissant sandwiches; quiches; and fresh coffee.

When aficionados of local standards like garlicky hummus, skewered shish kebabs, fried chicken schnitzel, and bean soup argue hotly about the merits of their favorite eateries, Pinati—which means "corner" in Hebrew—comes up as a leading contender. It's now a chain, but this simple downtown spot remains a convenient place to rub shoulders with locals while eating expertly prepared food. Not for long, though: your table will soon be in demand, and you will have to share at peak times.

On the top of the Mamilla Hotel, this open-air restaurant lays claim to one of the best views of Jerusalem, and you can enjoy it from a cushioned chair as you sip spiked iced tea and dine on seared sea bass or grilled lamb chops with Swiss chard. The extensive wine list features more than 20 local boutique labels. During the Sabbath, the Rooftop serves a cold menu of salads and fish. The atmosphere is lovely and the view is unbeatable, so advance reservations are a must in summer.

Just under the Jerusalem Theatre, Talbiye is a cozy neighborhood restaurant and wine bar specializing in French--Israeli cuisine. The soundtrack of classical music during the day and jazz at night, as well as the rustic-chic decor, provide a sophisticated atmosphere for a solid clientele of politicians, judges, and Jerusalemite intelligentsia. Don't miss the moules frites (mussels served with french fries) or the sea bream cooked in white wine, and finish off the rich meal with a baba au rhum, a small bundt cake doused in sweet rum.

The name—a Hebrew literary phrase that translates roughly as "yesteryear"—is a clue to the character of the place. A tiny passageway leads to a rear courtyard and an iron stairway, which takes you up to this funky restaurant and bookstore in two separate rooms on the top floor of a 19th-century house. Hosting Hebrew (and occasionally English) poetry readings, lectures, small art exhibitions and modest book parties, T'mol Shilshom has long been a popular spot for folks who enjoy lingering over a novel. No meat is served, but choose from a tempting selection of salads, pastas, and fish dishes. Desserts are luscious, and the array of hot drinks served in chunky ceramic mugs is always welcome on a rainy day.

On a hillside opposite Jerusalem's Old City, this is one of the best spots to dine when the stone walls reflect the golden sunset. The menu is heavy on meat and draws from Mediterranean influences. For starters, try the leek patties or the earthy bean soup with truffle oil. Ceviche is served with grated tomatoes, a nod to Yemenite kitchens. The standout dish is shpondra, or thin rib, cooked for seven hours. Vegetarians will find grilled artichokes or black risotto with mushrooms. Desserts are tasty, and the extensive wine list features local and foreign bottles. Look around while you dine; Touro is underneath the Jerusalem Press Club and is frequented by prominent local and foreign journalists.

In this elegantly clubby version of the 24-hour diner, you can enjoy a wide variety of breakfast options, from the traditional English breakfast of bacon, sausage, baked beans, and a sunny-side-up egg, to the classic Israeli breakfast of eggs, cheeses, and fresh vegetables. Later on you can sample the house-made pumpkin tortellini or the famous French toast. There's a discount when you dine on weekday afternoons. There's a good kids' menu that's served fast to keep little ones happy.

This popular eatery with a geometric mirrored ceiling is steps from the King David Street hotel district. The steaks are among the city's finest, as are the desserts, including dark-chocolate mousse and fresh fruit over tapioca pudding. The staff is helpful and friendly, and the knowledgeable sommelier will guide you to unusual Israeli vintages.

Jerusalemite Daniella Lerer combines her family's Sephardic culinary traditions with modern Israeli cooking techniques and personal favorites from two decades in the business. Reservations are a must for Friday dinner and on Saturday, when there are often live performances outside. Starters include pickled herring, boyikos (cheesy biscuits), and pastelikos (dumplings stuffed with seasoned ground meat). Main dishes include sufrito (braised dumplings with Jerusalem artichokes) and shrimp in wine and lemon. For dessert, look for the traditional sutlach, a cold rice pudding topped with cinnamon, nuts, and halva. Barood's other face is its well-stocked bar serving more familiar fare like spareribs and sausages, along with homemade citrus schnapps and 20 other flavors of schnapps.

At this popular kosher chain, the hamburgers are more like cakes than patties. They come with your choice of tasty sauces, and all are made to order. Lamb and chicken wraps and robust salads reflect Israeli tastes. Vegetarians will delight in the portobello burger.

Cholent is a dish that evolved from necessity: Jewish law forbids cooking on the Sabbath, and so observant Jews often start a stew on Friday that will be ready the following afternoon. Every Jewish community has its own recipe, but in Jerusalem the best place to try cholent is in the ultra-Orthodox quarter of Me'a She'arim, where on Thursday nights locals crowd into Deitsch for a plate straight out of Poland. You'll be served a rich brown stew with a few vegetables and a dumpling. Dress modestly, and expect to be the only patrons not wearing black and white.

Hebrew for "Sea Dolphin," this lively eatery serves some of the city's best seafood. The decor is pleasant enough—pale yellow stucco walls, recessed wine racks, arched windows, and an outdoor patio—but the food is what draws the mixed clientele, including plenty of families. Start with appetizers like the excellent wild roasted eggplant with tahini and pine nuts, then move on to the shrimp in a mushroom-cream sauce or the drum fish in a tasty broth. You can also experiment with the generous seafood platter for two that includes crab, scallops, and calamari.

It's hard not to wolf down these pita sandwiches stuffed with seared entrecote, osso buco, or fried red mullet, and there's crispy cauliflower too. Shots of arak are available as well, on the house.

Brothers Aviram and Shlomi Ohana's tiny fish-and-chips emporium in the heart of the Machaneh Yehuda market offers fresh selections direct from their father Haim's seafood stall down the alley. Everything is garnished with a range of tasty dressings and accompanied by great fries. Try classic British-style battered cod, or a range of interesting dishes including tuna, salmon, or whatever today's fresh catch happens to be. There are also good beers on tap. They had to triple the seating area because of the huge demand, so there's plenty of space.

One of the city's few restaurants to flout Passover restrictions on eating leavened dough, this popular haunt has been baking fluffy focaccias for over 20 years. There are many toppings (don't miss the black-olive spread), and some tasty starters (try the mushrooms stuffed with goat cheese or the fried calamari). The chicken livers stir-fried with shallots and fried onions are delicious. There are generous sandwich options, including the sirloin strips. Reserve a table on weekends when families fill the rustic restaurant where most of the seating is in the enclosed outdoor area.

Share a long wooden table with university students at this restaurant named for a soup pot and enjoy an ever-changing menu of hearty soups and stews served with white bread, butter, and pesto. Shakshuka (a tangy dish of eggs, tomatoes, garlic, and onions), interesting salads, and other vegetarian and vegan options complete the menu. There's a piano in the corner, a box of old records, and a chandelier made of spoons. In winter, ask about live jazz in the evening, usually Wednesday.

Run by Canadian immigrant Harvey Sandler, this hot spot (once called Gabriel's) has become a landmark in the city for American smokehouse barbecue. It serves smoked meats; home-style sides like yam fries, hand-crafted onion rings, and lamb bacon in bourbon sauce; plus a smattering of southern-inspired cocktails and refreshing craft beers.

The sign is only in Hebrew at this hole-in-the-wall stand, which features what many say is the best sabich in the city. The Middle Eastern street food staple has thin slices of fried eggplant combined with hard-boiled egg and your choice of greens, wrapped in a laffa (flatbread) or stuffed into a pita, then topped with tehina and/or amba, a tangy, pickled mango sauce. If you haven't yet been introduced to sabich, this is is the place to be initiated. The hours? Until the eggplant runs out. There are vegetarian and vegan options.

All walks of life share elbow space at this casual eatery's long bar inlaid with Armenian painted tiles. The hummus here is especially tasty and is served from morning until well after midnight.