Fodor's Expert Review Majda

An earnest Jewish-Arab couple makes fresh food straight from their garden in this picturesque spot a few miles west of Jerusalem. Yakub Barhum built the outdoor deck and pergola overhead. Michal Baranc, the chef, dreamed up the menu. Dishes change regularly; sardine siniyeh features fresh cherry tomatoes with sardines served rustically on a tin plate. The fig salad is a celebration of the summer's juicy abundance, while fish cooked in grape leaves stays toothsome and aromatic. The knafeh dessert—usually goat cheese served hot and covered with semolina dough—gets a makeover here with poppy seed and a hint of lavender. It beautifully draws on both Jewish and Arab influences to become a uniquely new yet familiar concept. From Jerusalem, take Route 1 toward Tel Aviv and get off at Route 3975 toward Ein Rafah.