About Delicious Israel

Delicious Israel’s personalized walking, travel and cooking tours introduce traveling foodies and culture-seekers to authentic Israeli lifestyle. On our tantalizingly tasty adventures, we hear from the brothers running a third-generation Turkish family-owned deli on Levinsky Street, we taste shakshuka at a private Yemenite home nestled next to Shuk HaCarmel, and we learn about the origins of different spices from the immigrants who brought them to Israel. We introduce travelers to Israel at its purest: Israel freshly squeezed. Israel newly baked. Israel raw.

About the Founder

Founded in 2011 by former attorney and yoga instructor, Inbal Baum, Delicious Israel’s intimate culinary crusades have since taken the lead as one of the country’s most enticing ways to explore what it truly means to be an Israeli by engaging with those who call the holy land home.  

After working as an attorney in New York City, years of Jewish and Israel-related organizational work and consulting in the private and public sectors, Inbal left behind the desk jobs and immigrated to Israel in 2009 to follow her entrepreneurial heart and passion. As an amateur chef (with a specialized focus on ice cream-making) and yoga instructor, Inbal is always excited for her next food and yoga adventure—in Israel and around the globe.

Delicious Experts

Alexa Schnaid has two goals in life: to bring authentic Mexican cuisine to the beaches of Tel Aviv and to bring the first Trader Joe’s franchise to the land of milk and honey (or oat milk and silan if you’re a classic Tel Aviv vegan). Originally from LA, Alexa’s childhood was spent cooking up mischief and delicious meals for her family. After completing her BA in Education, Alexa spent a year working as a fourth grade teacher before making the decision to move her life to the land she so very much loved. Fulfilling her dream of making aliyah, she packed up a suitcase of clothes and a suitcase of kitchen gadgets and made her way to a new life in the mediterranean. Once she made the move, Alexa completed her military service in the Search and Rescue unit, spending all of her free time either cooking for her friends, or tasting her way through Israel. Alexa aspires to one day finish a bowl of hummus by herself, and of course win Master Chef Israel. Check out her cooking page on Instagram here (@sofash_chef)!

Arella Mayer was born with a drumstick in one hand and a rugelach in the other. A Kugel Connoisseur, nothing excites her more than hosting Friday night Shabbat meals around a big pot of cholent. Arella spent her childhood running through Jerusalem's alleyways and markets, fueled by falafel, and moved to the US as a teenager. After completing her BA in neuroscience and psychology at the University of Maryland, she returned to her roots in Israel to serve in the military. Arella has since studied drums and composition at the Rimon School of Music. When she's not drumming or working at a high tech start-up, you can find her hosting music circles on the Tel Aviv beach, exploring the best shakshuka, malawach, or leading cholent hops in Bnei Brak. 

Ariella Liberman grew up in Brazil with a wealth of culinary backgrounds - with familial roots from Italy, Egypt, and Russia.  With such a diverse set of traditions, it didn’t take long for her heart (and stomach) to be fully captivated by her heritage. Driven by her passion, Ariella pursued a degree in nutrition, delving into the chemistry of food to truly comprehend its intricacies. Specializing in plant-based delicacies and mouthwatering pastries, collaborated with restaurants in Brazil to enhance their menu and overall experience. Recently, Ariella found her true home of Israel, where she has become even more inspired by the freshness of ingredients here and looks forward to sharing these with guests. 

Benji Lovitt grew up in Dallas, Texas and ate his way through Austin while studying psychology at the University of Texas. From staffing summer camp to leading Israel tours, Benji has led informal Jewish education programs his entire life. He enjoys nothing more than strengthening tourists’ connection to Israel, not only through food but also through standup comedy which he has performed in Israel, North America, Australia, South Africa and more. In fact, only when he moved to Israel did Benji discover a variety of foods he had never even seen in America. Like vegetables. Benji recently published a book about the magic, mystery and chaos of life in Israel.

Betty Soibel was born in Israel to Russian immigrant parents and raised in Los Angeles, and grew up with a multicultural twist of Russian, Israeli and American foods. Since she was a teenager, she has loved experimenting with new foods and cooking large Shabbat dinners for her loved ones. Before moving to Israel, she studied Urban Studies and Jewish History at Columbia University and the Jewish Theological Seminary. There, she developed her love of understanding the layers of history that surround us. It was at Eden Village Camp, a farm to table organic farming Jewish summer camp, that her love for food emerged.  She learned all about food systems, both global and local, and how they impact what ends up on our plates and in our bellies. This experience was so impactful that she chose to write her Senior Thesis on role of community gardens and racial equity initiatives in New York City. Since arriving in Israel, she has worked as a tour guide and a Jewish educator, bringing culinary magic to students and visitors alike.

Elana Goldsmith is a traveling private chef who made moved to Israel from Brooklyn, New York in 2018. She lives and breathes Jersulem and spends much of her time exploring Shuk Mahane Yehuda for inspiration in her work. In her free time, she helps local cafes develop their menus and dabbles in food photography and recipe development. You can often find Elana and her husband on long walks with their puppy Walter, who loves the smell of baked goodies.

Ellie Rudee (aka Foodie Rudee!) was born and raised in Seattle, but found another home in Jerusalem. After living in California and then Brazil, she began working as a journalist in 2014 and moved to Israel shortly after. Often writing about the intersections of food and wine, culture, history, politics and identity in Israel, Ellie’s articles have been published in countless newspapers, including Forbes, USA Today, Jerusalem Post, Breaking Israel News and Jewish News Syndicate. She is the founder and organizer of Jerusalem Cooking Club, a social, skill-sharing club for young Jerusalemite foodies, as well as the food retreat, "Jerusalem Mix: Exploring Israeli Cuisine.” She loves to cook, travel, write and dance (not at the same time, but... challenge accepted!) and host people at her apartment for food-centered events, including Shabbat dinners. Check out Ellie’s restaurant recommendations!

Emma Waldman’s hometown of Berkeley, California sports the motto; “come for the culture, stay for the food” - which is exactly what she’s done in Israel. Emma’s travel inclinations have always been to follow the path towards local fresh markets, food stalls, and the most out-of-the-way, hole-in-the-wall, grandmother-cooked cuisine she can find to try something new. She’s been known to visit four ice cream parlors in one day, has visited the Museum of Ice Cream, and waited in line for the midnight drop of new flavors from her favorite brand (Salt & Straw). She also once met Jerry (of Ben&…). But that was an accident. When she’s not in the Shuk, you can usually find Emma at the park, at the beach, or most likely on her bike.

Galya Zaig was born and raised in Toronto to Israeli Sepharadic immigrant parents and grew up with a multicultural twist of Iraqi, Tunisian, Moroccan and Israeli foods. As a child, she spent many hours observing and assisting her Iraqi grandmother to prepare a variety of traditional foods and baked goods. Galya made Aliyah in 2021 and arrived with her love of cooking, baking, and hosting Shabbat Dinners for large groups of people from diverse backgrounds.  She studied Psychology and Education and worked at the Toronto Heschel School in Toronto, where she was first introduced to organic gardening and the wondrous benefits of teaching children from a young age how to grow and enjoy fresh vegetables. She then started her own backyard garden in Toronto which has inspired her to create many colorful plant-based meals. Since making Aliyah, Galya has started a new Ulpan program, teaching Hebrew to young adults with special needs. 

Hannah Bartell has been exploring the Israeli food scene for as far back as her memory can reach. She loves helping connect and teach people about all the different cultures and cuisines you can find hidden throughout the markets of Israel. When she’s not scouring Jerusalem for new restaurants, Hannah works for an American gap year program, helping post high-school teens experience all of Israel’s flavor. She’s derives much joy from providing awesome recommendations for other activities. You can catch her traveling Israel as much as possible to enjoy Mediterranean sunsets, hunting for the best gluten free food, and finding the best coffee this country has to offer.

Haysha Shatzman's love of Israeli cuisine was first sparked when he was living with a Libyan family as a lone soldier, and it's only grown since. He ran a small business selling donuts out of his home while he was a student in university, and has professional kitchen experience working as a cook and manager at Hatch brewpub in the Mahane Yehuda Shuk. In his kitchen, you are likely to find homemade sourdough starter, yogurt cultures, and a barrel of beer fermenting in the corner. He can't wait to experience the flavors of Israel with you and have some fun along the way. Check out Haysha’s restaurant recommendations!

Ilana Butrimovitz's earliest memories are from spending time in her grandmother’s kitchen where she learned first hand how to cook traditional Sephardic food. After growing up in San Francisco (foodie heaven) and graduating from the University of Washington in Seattle (eating all the fresh fish one could imagine), Ilana moved to Israel to pursue a master’s degree in Jewish Education and Jewish History in Jerusalem. Hooked on Israel, Ilana made Aliya in 2010 and has since been combining her passions of Israeli history and culture mixed with her passion for food. As a former resident of Tel Aviv's two main markets, she can’t wait to share with you her favorite eateries. Besides enjoying good eats Ilana has recently taken up surfing and is learning to play the banjo. Check out Ilana’s restaurant recommendations!

Imbar Slavat was raised by an Israeli mother that worked as an artist, and firmly believed that food and art were how one can best understand and connect to a culture. From an early age, Imbar’s mother taught her everything she knew about Israeli cuisine and art, which she recently combined through her global company, Shuk n’ Chic, a Jewish jewelry company that sells miniature Jewish/Israeli foods (e.g. challah, falafel, Bamba) made from clay as earrings, necklaces, and bracelets. Imbar is currently living in Jerusalem, a city that has inspired her cooking and art in new and beautiful ways. Her life’s greatest passions are feeding the people she loves tasty food, creating tiny food out of clay, and sharing Israeli culture and history with the world.

Itzik Stern was born in Florida, raised in New York, and grew up in Israel. While serving in the special forces in the IDF, he mastered the art of patience - proving to be a critical skill when it comes to preparing his favorite dish - Moroccan fish! When not sharing culinary experiences with Delicious Israel, Itzik can be found studying Oenology (yup, wine!) in the London-based WSET, leading wine tastings, bouldering, or trying to perfect the dish of his ancestors - pulled brisket. Itzik calls Jerusalem home and resides on top of the Machane Yehuda market.

Jacob Wirtzer's move to Israel marked a shift from his "Eat to Live" upbringing to a "Live to Eat" mentality. After completing his political science degree at Arizona State, he joined the IDF, where Jacob discovered the significance of food in Israel's story. Army rations, mostly tuna, led him to appreciate Shabbat dinners with friends and the diverse family connections that shared their cuisine. These relationships have become his Israeli family, exposing him to a world of spices and flavors. Today, Jacob enjoys post-army life where he resides just outside Tel Aviv, savoring both the cuisine and the country's unbeatable beauty.

Jordana Meyer originally hails from Washington, DC, and finished her Creative Writing degree at New York University while working at not one, not two, but three local pubs. Surrounded by loaded nachos and buffalo chicken wings, she decided to pursue fresher ingredients and made Aliya in the summer of 2020. While completing her military service as an anti-tank missile specialist, Jordana lived on a kibbutz in the north surrounded by goats and almond fields – not quite Lower Manhattan! Her host mom’s homemade jachnun and hamin every Saturday morning more than made up for that. She also tried very hard to introduce country and bluegrass music into the IDF but that went over less than swimmingly. Now out of the army and living in Tel Aviv, Jordana continues her love for storytelling not only by writing (alllllways writing), but by sharing the multi-sensory experience of Tel Aviv’s storied markets. Delicious things happen when cultures share kitchens!

Kim Feldman grew up in South Africa, feasting on diverse local cuisines. She learned to cook by watching her mother open 7 recipe books for the same recipe and following none of them. A copywriter by trade, storytelling comes naturally to Kim, and she’s excited to share with you the stories of the food she loves most. If she’s not having a beer at the beach, you’ll find her in her Tel Aviv sized kitchen. Her shabbat dinners are the stuff of legend — everyone is welcome and 12 is a small crowd. But beware, Kim took a cue from her Jewish mom and won’t let you leave until she’s satisfied that everyone is sufficiently stuffed.

Lavi Hoffmann is a mustached food fiend, traveling around the world to scratch his gastronomic itch. From Arancini in Sicily, and Strudel in Austria, Lavi has tried it all. After living in a few different countries, he always makes his way back to the beating heart of the culinary scene in Jerusalem, the Machane Yehuda market. In his free time, he bakes sweet treats and pickles whatever he can find in the market. His foodie journey will always start and end in this beautiful blend of east meets west. Lavi enjoys meeting people from around the world and learning about different cultures and foods, and is always up for an adventure.

Leora Mietkiewicz has a zest for food, life, and a love for being around people (especially people that love food!). From a young age, growing up in Toronto, she was always eager to watch cooking shows, read cookbooks as bedtime stories, and experiment in the kitchen. Throughout her Bachelors of Education studies at McGill University, Leora made every effort to travel to Israel to further explore the food scene, and rich culture. One of her favorite opportunities in Israel was working in a bakery in Yerucham (the smell of fresh pitas at 5 am made the wake-up that much more worth it). When she moved to Israel, she had one non-negotiable - needing to live within a ten minute radius from Machane Yehuda. When Leora isn’t at the Shuk, she can be found working for a summer camp as their recruitment and programming Coordinator. Check out Leora’s restaurant recommendations!

Liat Yael is a pastry chef and food-lover originally from New Jersey. Before moving to Israel, she went to university and lived in Portland Oregon, where she studied environmental science and ate lots of doughnuts. Since moving to Jerusalem, Liat studied classic French pastry at Bishulim Culinary Institute in Tel Aviv. Anything that has to do with food, Liat is here for, whether it's in the kitchen or in the busy shuk on a Friday morning. In her free time, you can find Liat thrift shopping or taking a day-trip to a random forest.

Mai Bonomo was an in-denial foodie for most of her life. She was raised and spoiled by her gastronomically-gifted matriarchs, realizing her obsession only once she left home and was forced to cook for herself. She’s since delved into cooking her own ancestral food (Israeli, Turkish, Polish, Moroccan), as well as the flavors that defined her surroundings thus far (Mexican, Chinese, American) and the ones that she was being newly introduced to (Thai, Indian, Japanese). She’s now pursuing her MSc in Marine Biology, spending half of her time doing underwater research on sea cucumbers and the other half trying to decide which cuisine to cook that night. She firmly believes Tel Aviv is the best foodie city in the world and you can’t convince her otherwise.

Mara Seidel's proudest moment is when her toddler ate a whole piece of gefilte fish...and loved it! Growing up in Delaware, her family ate traditional Jewish foods, and while they were strange to her American friends, she is excited to see them on the menu here in Israel. Mara has backpacked through Europe, the US, India, Southeast Asia and officially moved to Israel in 2008. She is a licensed Israeli tour guide and additionally works with university students placing them in Israeli internships.  She lives with her husband and baby girl on a beautiful kibbutz, where they pick and eat off the trees whatever happens to be in season. Check out Mara’s restaurant recommendations!

Mariel Berlin-Fischler can hardly separate any of her childhood memories from the foods she was craving at the time. Raised in a kitchen of Chinese medicinal influences and Ashkenazi touchstones, Mariel thrives upon the recognition of food as home, balance, and personal expression. Mariel earned her B.A. in Theatre and her Master’s of Education at the University of Maryland, and considers food enjoyment to be yet another branch of experiential design. Thwarted by her lack of home cooking ability, Mariel has taken her love of food to the streets and is fast learning that the cultural food haven of Israel may finally be able to give her trusty bottle of soy sauce a run for its money.

Mikey Shamir always likes to remind us “why eat later when you can eat now… and still eat later?” He also will make sure to remind you that you don’t get as tall as he is by staying hungry. Mikey’s passion for food started at a young age, as he noticed his love for being in the kitchen and an insatiable enjoyment of Top Chef. By the time he was 18, Mikey participated in a service year where communal life pushed him the extra step towards becoming an independent cook. Later, while serving in the Israeli Navy, Mikey's crew always counted on him to prepare meals out at sea on their Dvora ship. Today Mikey lives in Givatayim and is studying to become a DevOps engineer. Mikey feels lucky to be able to share his enthusiasm for food with like-minded strangers, who quickly become friends.

Nadav Roiter is a long term resident of the market adjacent neighborhood of Nachlaot and self proclaimed chef, foodie and host. In addition to being a Shuk ‘regular’ as far back as he can remember, Nadav also picks wild asparagus from the Jerusalem forest, fresh fish from the Kinneret, cold press olive oil from Israel’s North, and local artisanal treats from all over the country. Nadav turns these into fabulous feasts for his friends, family and relatives. He is excited to introduce you to his favorite secret spots and show you a side of the market you may have otherwise missed.

Penina Myerson recently moved from the UK to Israel - a decision 50% motivated by the food and 50% by the beach - after completing her undergraduate degree in archaeology at Oxford University. Her passion for digging things up and unearthing treasures makes her a natural at finding just the right place in the shuk. When she’s not studying for her MA she can be found food shopping or whipping up a recipe from her extensive cookbook collection. Her sweet tooth and ‘need to feed’ has made her the subject of a series of baking bans imposed by friends and family (although she firmly believes there’s no such thing as too much cake).

Rachel Myerson's passion for food sprung upon her after moving to Israel three years ago from the UK, when she discovered the creative joys of home cooking. Inspired by Jewish traditional dishes, abundant local produce and travelling around the globe, she has found unexpected joy in exploring cultures through the food that they eat. As a freelance journalist, Rachel considers herself one lucky lady to be able to research and write about food, then share her findings with all of you! 

Ray Lesel is the known “eco-fiend” of her friend group - although raised in Los Angeles, CA, her true home is the natural earth. Ray has slow traveled the world via ecological farming. A community garden connoisseur, she always loved to learn about the unique plants of her surroundings, and learned to cook by preparing whatever was ready to be harvested on that day. Ray came to Israel six years ago, originally to harvest local and seasonal crops in kibbutzim farms in the north and south. She now lives in Jaffa amongst her urban jungle. Food guiding combines her favorite passions in life: local cultural travel, good real food, and shmoozing with new people. Ask her what her future plans are … hint: they involve goats.

Sam Spier hails from the crossroads of brisket – Texas and Ashkenazi Judaism. A Fourth-Grade Spelling Bee Champion, Sam helped his mom in their Jewish/Southern style kitchen at home, but his palate grew up in the vibrant culinary scene of Houston. Now a dropout of Corporate America, Sam spends most of his free time climbing, reading, or cooking at home. Sam left the land of tacos and BBQ and immigrated to the land of milk, honey, and chickpeas in 2020. Catch Sam in his Jaffa kitchen dreaming up Tex-iterranean food and fermenting his own hot sauce.

Sevim Zakuto is originally from Turkey, where she studied PR. Upon finishing her university degree, she worked in office jobs pertaining to logistics, corporate services and office management. However, in her 30’s, she moved to Israel where she decided to follow her childhood dream of studying pastry making. Since Sevim’s culinary studies, she has worked as a pitzaola and kitchen manager in an Italian restaurant, managed a startup bakery on Kibbutz Kfar Hanassi in the North of Israel, and started her own company called RealFood/WholeEating, where she creates healthy recipes for customers. After being diagnosed with obesity, Sevim came to understand the role that food plays in our lives as either medicinal or poisonous. Ever since, she decided to eat real, whole foods regularly, which are incredibly easy to find in Israel with its abundance of fresh, high quality ingredients. Check out Sevim’s restaurant recommendations!

Talia Goldberg, a native Israeli, knows food is a magical tool that brings people together. Raised in a half German home with amazing 100% homemade food, she fell in love with creating communities through food wherever she went. Whether in her temporary home of Utah or her travels to places like Alaska and Iceland, food remained a top priority. Ask her for the best place to eat in Israel, and you'll be invited to a Friday night dinner at her childhood home, where nothing beats mom's cooking. When not basket weaving Talia spends her time teaching history to high schoolers, and enjoys studying archaeological preservation at the University of Haifa.

Troy Fritzhand’s love for food was forged as a child, first obsessing over Food Network shows and even spending a summer in cooking camp. He grew up just outside of New York City and spent most of his summers traveling the world - by the age of 20 he had been to more than a quarter of the world’s countries. It’s in these travels that his passion for food expanded, opening his palate to many of world’s finest culinary creations. He currently lives in Jerusalem where you can find him working with startups, writing at the Jerusalem Post (which you can find here), or cooking up delicious meals for friends and family.

Delicious Bookings Wizard

Magi Faerverguer immigrated from the vibrant land of Argentina and brought with her a rich blend of flavors and cultures, as an Argentinian she carries a big love for the classics - the smoky allure of asado, the comfort of empanadas, and the indulgent sweetness of dulce de leche. However, life's adventure brought her to Israel, where she fell in love with shakshuka, hummus, tahini, and falafel. You'll find Magi walking the streets with her dog Teo or sharing drinks with friends in a bar. Magi captures the essence of Israeli life through her amateur photograph, which reflects the pulse of the culture she now calls home. Magi is a true fan of meticulous organization, she thrives on crafting lists and maintaining the universe in order. Magi embodies the fusion of flavors and cultures, echoing the sentiment that life's most exquisite stories are written in the language of shared tables.