Experience Tel Aviv Part 2

Explore the markets.

Locals know that the best produce, fresh-squeezed juices, hot off the oven bread, melt in your mouth hummus, and fresh herbs and spices can be found at the shuk (market). Markets, indoors and out, are very much a part of the locals of Tel Aviv. Each has its own unique charm and character, offering shoppers the chance to explore exotic foods and other staples in authentic locations.


I had the time to visit only Sarona Market and later the Carmel Market.

I like food markets. I find them to be the perfect place to learn more about the culture of the city and blend with the locals. Also to observe the behavior of people at the market. Be advised that in Israel you can always bargain the prices, they really like bargaining with tourists. So shop and haggle like a local, and don’t give up until you’ve gotten yourself a deal


Besides, markets are the best places to get some cheap yet tasty street food. Sure enough, going to Carmel Market is a must if you are in search for fresh produce and good street food.


The Sarona Market is closed modest market where you can find lot of spices and nuts, olives, gelato and some modern food stores, but there is lot of small street food places inside the market where you can have a taste of the local cuisine.

Other popular Tel Aviv markets include Hatikva in South Tel AvivLevinsky in Florentin.

The next day I decided to take it slow and chill a bit go somewhere first for breakfast and then figure out where to go and what to see.

I sat in a local cafe and order what was in the menu as “Breakfast for One” after 15 min a man came bringing me everything that I can think of from bread, butter and hummus to hard-boiled eggs. I regret not taking pictures of the breakfast, as it was huge, but I was enjoying it too much.

You should try the breakfast in Tel Avivit reminds me so much of home and what most French people would consider brunch not breakfast.
When it comes to breakfast, Israelis take it to a whole new level. Saladsbread, tahini, eggs and other deliciousness are ever present at any proper breakfast table there. In Tel Avivbreakfast is the most important meal, so I can tell you it is very rich and feeling.
Israel is full with fantastic restaurants where take pride in showing tourists what food in Israel is all about. As believe it or not Israel is not only Hummus, yes it is amazing but you can also eat it at home, so I advise you to try other local treats do not just concentrate or Falafels and hummus.

Heaven for Vegetarians and Vegans

Big part of Israeli food is naturally vegan, and this is probably the most vegan friendly country you will come across, where every restaurant is offering multiple choices for vegan dishes and some restaurants solely focusing on vegan cuisine, so this will be your heaven.


Now let’s talk about some of my favourite sour pastry called Boureka.

Boureka is a phyllo pastry stuffed with cheese and /or other ingredients. It’s perfect for breakfast on the go. You’ll find it at any bakery.


This is a standard breakfast pastry for us in Bulgaria also, but we eat it with a lot of white cheese and butter. Here they serve it with hummus, pesto or boiled egg inside and crunchy pickles on side. When they asked me “what would you like inside,” I said nothing and the person looked at strangely… I really just wanted to take it plane first, obviously I tried it with hummus and egg inside also, and spoiler… alert it was really delicious.

Israel has incorporated a lot of cheese in their cuisine, so I asked what type of cheese it is, and local people explained to us that if the milk or cheese is not specified, therefore, this is always Cow’s milk made. If it is sheep, Camel or goat you will definitely see it written in the box. As I am coming from Bulgaria for me, white cheese is also always made with cow‘s milk, but living in France white/feta cheese here is made from sheep or goats milk, which I actually dislike, so I need it to be sure is not feta just white cheese. 


Probably the most famous Jewish bread, challah is often eaten during Sabbat dinner. Its bit dry-is and it is a bit sweet but not as sweet as Brioche or Stollen/Kozunak.

I remember when I went for very first time in US in 2011 I worked for a bagel Bakery/Deli/Inn and I used to take care of the owners three kids as my side job. They were Jewish so every Sabbat I was with them and was lucky as they shared their Sabbat traditions for the short time I spend with them, so they would always bake and offer Challah on Friday at the Bakery.

Continuing to Part 3 


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