8 Best Restaurants in Around Jerusalem and the Dead Sea, Israel

Vintner Adam Sternbach and his father Adam make wines in the Ella Valley and serve tastings and thoughtful snacks on a grape-vine covered patio. Tables set out on barrels overloook rolling hills. You can also order a picnic basket to go, as long as you return the reusable containers. Gadi makes cured meats; the cheeses and bread come from local makers. On Fridays and Saturdays, the winery is open to the public, but calling ahead is recommended.

Jawdat Ibrahim won the Illinois state lottery in 1991 and plowed his winnings back into his village, creating a local restaurant as well as a scholarship fund for Arab and Jewish students. Jawdat was the driving force behind Israel's Guinness World Record for the largest plate of hummus, served on a satellite dish; taste the hummus for yourself, or try the bean soup or the juicy meat skewers served with freshly cut colorful salads. Take in stunning village views from large windows or outdoor seating on the balcony. A sweetshop on the first floor offers coffee, tea, and freshly made baklava and other treats, including the syrupy sweet cheese-based desert, knafe.

Sun streams into this kosher restaurant, which is decorated with plants that are for sale and which has outdoor seating on a delightful, shaded patio. Breakfasts are colorful and generous; options for later in the day include the Beit Zayit salad featuring asparagus and mushrooms, fish kebabs in red-pepper-infused tomato sauce, a long list of pizzas and pastas, and several vegan dishes. The wine list features Israeli and foreign selections. Reservations are recommended.

A Jewish--Arab couple offers fresh food made using ingredients straight from their garden at this eatery in a picturesque location a few miles west of Jerusalem. Yakub Barhum built the outdoor deck and pergola overhead, and Michal Baranes, the chef, dreamed up the menu of changing dishes. The fig salad is a celebration of the summer's juicy abundance, and the Layali Beirut dessert is a semolina cake with cream and rosewater. 

People from near and far seek out this casual eatery for its excellent kebabs, made from ground beef and lamb, along with plenty of parsley. Opened in 1936, the family-owned restaurant also offers a large menu of grilled meats, salads, and desserts made in its nearby bakery. Vegetarians will enjoy stuffed peppers, onions, and eggplants. Large windows surround the tables in the circular dining room.

Inside Moshav Beit Nekofa outside Abu Gosh, this large modern restaurant is a great place for a leisurely lunch or indulgent dinner after a day of hiking on nearby trails or exploring archaeological ruins. The main dining area includes an open kitchen, plenty of high windows, and pots full of orchids. There is also seating on a patio surrounded by vine-covered stone walls. The menu features rice, noodle, and sushi dishes, and the fresh ginger lemonade pairs nicely with everything. A full bar also offers local beer and wine, as well as cocktails. Reservations are recommended, especially at lunch.

Chef J.J. Jalil returned from the United States to his mother's home village and trained in top Israeli kitchens before opening his own homage to Ein Rafah. Try the musakhan chicken, marinated in sumac for 24 hours, or the siniya (layers of bulgur and minced lamb served with house-fermented lemon). Bread is baked in a stone oven on-site, and vegetarians can order salads or vegetable stew. No alcohol is served, but you can bring your own. 

The closest restaurant to Tel Jericho (they share a parking lot), this touristy spot known locally as Abu Raed serves grilled meat and chicken as well as mezzes like hummus and vegetable salads. You can buy Dead Sea beauty products at the adjacent shop.