The Palomar

The Palomar (Rupert Street) | Middle Eastern

One of Jerusalem’s finest exports, The Palomar, comes with an unrivalled reputation for exquisite contemporary Israeli cuisine.

Head chef Tomer Amedi grew up in Jerusalem. He was a guitarist, but his love for cooking grew as he learned more from his childhood friend and one of the three guys behind wildly successful (and award-winning) Jerusalem restaurant Machneyuda, chef Uri Navon.

After a successful stint in Israeli restaurants himself, Amedi opened the painfully cool Palomar in 2014 and, come 2015, it had already collected a mantelpiece worth of gongs from prestigious foodie publications.

Dish highlights include Yiddish Style Chopped Chicken Liver Paté, Beef Tataki (‘Damascus gate style’), Josperised Aubergine, and Pork Belly Tagine with Ras el Hanout (a spice mix from north Africa), dried apricots and Israeli couscous. Topped off nicely with desserts like Malabi (rose-scented milk pudding) or Jerusalem Mess (made for two).

Amedi designs the dishes carefully, elevating the sophistication factor for the discerning eyes and taste buds of his diners. And, if you want to dine with a piece of theatrical action, pull up a stool at their long zinc bar overlooking the chefs as they whizz up culinary wonders.