6 Best Restaurants in Abu Gosh, Around Jerusalem and the Dead Sea

Jawdat Ibrahim won the Illinois state lottery in 1991 and plowed his winnings back into his village, creating a local restaurant as well as a scholarship fund for Arab and Jewish students. Jawdat was the driving force behind Israel's Guinness World Record for the largest plate of hummus, served on a satellite dish; taste the hummus for yourself, or try the bean soup or the juicy meat skewers served with freshly cut colorful salads. Take in stunning village views from large windows or outdoor seating on the balcony. A sweetshop on the first floor offers coffee, tea, and freshly made baklava and other treats, including the syrupy sweet cheese-based desert, knafe.

This popular hummus joint is also the village's oldest, having started out with two tables in Samir Abu Shukri's home in 1965 (his grandson, Fadi, is now the restaurant's third-generation manager). Grab a table by the large windows, and look out at the towering mosque minarets in the village while enjoying big plates of hummus served with fresh pita. For something more substantial, try hummus topped with grilled mushrooms or meat.

People from near and far seek out this casual eatery for its excellent kebabs, made from ground beef and lamb, along with plenty of parsley. Opened in 1936, the family-owned restaurant also offers a large menu of grilled meats, salads, and desserts made in its nearby bakery. Vegetarians will enjoy stuffed peppers, onions, and eggplants. Large windows surround the tables in the circular dining room.

Inside Moshav Beit Nekofa outside Abu Gosh, this large modern restaurant is a great place for a leisurely lunch or indulgent dinner after a day of hiking on nearby trails or exploring archaeological ruins. The main dining area includes an open kitchen, plenty of high windows, and pots full of orchids. There is also seating on a patio surrounded by vine-covered stone walls. The menu features rice, noodle, and sushi dishes, and the fresh ginger lemonade pairs nicely with everything. A full bar also offers local beer and wine, as well as cocktails. Reservations are recommended, especially at lunch.

Chef J.J. Jalil returned from the United States to his mother's home village and trained in top Israeli kitchens before opening his own homage to Ein Rafah. Try the musakhan chicken, marinated in sumac for 24 hours, or the siniya (layers of bulgur and minced lamb served with house-fermented lemon). Bread is baked in a stone oven on-site, and vegetarians can order salads or vegetable stew. No alcohol is served, but you can bring your own. 

A modest, sweet, and genuine spot named for the dried, aged shanklish cheese that is grated over its salads, this is the ideal place to grab a light meal. Breakfast features bread baked over stones, eggs, salads, and a parade of dips; more substantial dishes include shishbarak dumplings, kebab wrapped in grape leaves, and musakhan chicken cooked in sumac.