Rama's Kitchen Review
Chef Rama Ben Zvi combines local cheeses and meats with wild herbs gathered from as far away as the Dead Sea, for a meal that could easily last hours amid the gorgeous Judean Hills. The menu changes at this spot open only a couple of days a week, but the beet hummus is outstanding, and the lamb kebabs come skewered on an olive branch or a cinnamon stick. Deserts like pistachio ice cream are delightfully executed. Prices are upscale, but the handmade wooden furniture and gravel floor mean you don't have to dress to impress. Drinks include an apple-and-honey cocktail, and the wine list offers a long list of Israeli bottles.