A far cry from the days when Israeli’s lived by falafal and hummus, growing only the synonymous Jaffa Orange, Israel has, over the past decade, grown into one of the world’s cuisine frontrunners. And it is only logical for it to be here. With a population which has immigrated to the country from around the world, relatively recently, authentic generational recipes cross paths with the fusion cuisine Israel is now famous for.

The Washington Post take a trip to Israel, the culinary capital of Israel, and are blown away by the range of amazing food on offer.

The Druze are a minority group who live peacefully in Israel and are renowned for their hospitality. Their villages in the Carmel and Golan regions offer not only an insight into their interesting religion, but great food as well! Isfiya and Daliyat El Carmel are two such villages located in the Carmel region, just north of Zichron Yaakov, and just over a one hour drive from Tel Aviv.

Israel has seen a gastronomical revolution over the past decade and now boasts cuisine to rival the world’s best. In this article originally published in the Seattle Post, we are taken through one writers food journey through Israel.

Every year Time Out give us their picks of the Tel Aviv restaurant scene and here it is.

Israel has developed a world-class network of wineries stretching across the country. From the first vineyards built over 100 years ago, the country now has tens of vineyards producing high quality wines.

As wineries have become established in Israel, so have micro-breweries. And with their own unique flavors, each micro-brewery offers an exciting chance to try a new take on something you know so well.

Israel has recently seen something of a gastronomical revolution with top quality restaurants all over serving all styles of cuisine from the traditional tastes of Israel to European, American, Asian and even African dishes.

Tel Aviv is packed with awesome places to eat, from coffee bars to upscale restaurants with international recognition.