21-07-2017
Vineyards at Carmey Avdat Farm, one of the most inhospitable areas in the desert of Negev, but only seemingly so (translated into English by Slawka G. Scarso)
There’s only a place, aside from Tel Aviv, where I could really live, in Israel: it’s the desert. If I cannot not have the best in terms of movida, the only option is the opposite dimension. To be really honest, I must say that Negev is a lively and stimulating place: the hospitality offer has character and you can have fun with wine and food. Beer Sheva is the capital of Negev, famous for the Ben Gurion University, the excellent Soroka Medical Centre and for being an important tech hub. And how about restaurants? There’s at least one place that deserves a culinary stop before beginning the descent into the desert: The Authentic, a corner of homely cuisine where you can taste pita filled with slow-cooked meat delicacies. The best: meatballs and stew. The real adventure, however, begins after you leave Beer Sheva. The best knafeh (a Middle Eastern cake widespread across the Mediterranean area) I’ve ever had was at Kornmehl Farm, perched on a hill in the middle of the desert, overlooking the ruins of an old farm from the Bronze Age (3000-4000 B.C.). Anat and Daniel Kornmehl graduated in Agricultural Sciences from the Hebrew University in Jerusalem and founded this farm named after them ten years ago. Daniel learnt to love and understand cheese in Israel and France and today he adapts them to the local environment to create personal interpretations of the French varieties.
The delicious knafeh at Kornmehl Farm
Close to the Red Sea, in Neot Smadar, there’s even a vegetarian restaurant. It’s called Pundak
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
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