Gourmet on the Go: The Eucalyptus

The Eucalyptus, a contemporary Jerusalem restaurant owned by internationally renowned chef Moshe Basson, specializes in weaving Biblical ingredients into modern takes on traditional kosher Israeli and Middle Eastern cuisine. Ancient herbs such as hyssop, sumac, Jerusalem sage, and tamarind season the culinary creations, which include ingredients referenced in the Old Testament or grown in Israel.

Among the standouts: a delightfully flavorful warm mallow (wild herb) salad, chicken-stuffed figs in a tangy sweet and sour sauce, succulent lamb baked overnight in a clay pot, and an aromatic oriental ceviche of fresh fish, herbs, and cracked wheat. For dessert, try the Basbusa—a Jerusalem-style semolina cake with sesame cream and date honey—or my favorite, pears poached in red wine served over sweet almond cream.

Located in the Artists’ Colony within walking distance of the Old City’s Jaffa Gate, the Eucalyptus offers a list of white and red wines—mostly Israeli labels from the Judean Mountains. Several options are available for vegetarians and vegans, including Basson’s mother’s Ingeria recipe: a beef and eggplant stew in a sweet and sour sauce that is also available in a vegan version.
 

The Eucalyptus, Felt Alley (between Hativat Yerushalayim 14 and D+ror Eliel Street), Jerusalem, Israel, +972-2-6244331 Closed Fridays and on Saturdays until 7:30 p.m. in observance of Shabbat.