Gefilte Chic: The restaurants upgrading Jewish dishes for the holiday table

Ahead of the High Holidays, restaurants and delis in Israel report a surge in orders worth hundreds and thousands of shekels per meal. Reporter Noy Ben Artzi surveys veteran culinary institutions like 'Kiton' and 'Sender' offering modern versions of traditional dishes: gefilte fish, chopped liver, and chicken soup. Prices range from 20 to 95 shekels per dish.

Ahead of the High Holidays, Jewish food restaurants in Israel are on high alert. The phones are ringing nonstop, and kitchens are preparing for the rush. Israelis are flocking in droves to secure the familiar dishes from their childhood homes. Veteran restaurants and culinary institutions, such as 'Kiton' and 'Sender', report massive order volumes reaching hundreds and even thousands of shekels per meal. The secret, according to the article, lies in the blend of tradition and modern style. Alongside gefilte fish, chopped liver, and kreplach, the contemporary kitchen incorporates both Eastern European and North African flavors. Customers seek nostalgia: the tastes and smells of horseradish and jellied calf's foot evoke childhood memories. In terms of prices, appetizers and soups range from 20 to 50 shekels, while main courses reach 95 shekels. The article notes that many customers prefer to pay the price rather than spend hours cooking and washing dishes. Traditional Jewish food proves it is more relevant than ever, offering warm comfort at the holiday table.