Israeli Food Scene Highlights Include Giant Pancake and Hummus-Flavored Ice Cream

Several culinary innovations and events are making waves across Israel this summer. Biga, a popular café chain, has launched the largest pancake in Israel, measuring 22 cm in diameter and weighing about 500 grams, served with three unique syrups and available via Wolt until the end of August for 89 shekels. Meanwhile, the new Sarona Market branch of Mercaz HaHummus HaAsli in Tel Aviv is offering a soft sorbet ice cream flavored with hummus, garnished with pine nuts, chickpeas, and lemon, priced at 15 shekels.

Chef Oren Assido’s kosher restaurant Amaya in Rehovot is debuting its first lunch menu on August 2, featuring five main dishes ranging from 42 to 143 shekels, including fish-based options and a Greek-style kebab. In Tel Aviv, chef Moshik Roth is celebrating truffle season by adding fresh Australian truffles to all tasting menus at his restaurant &MOSHIK through August, with prices for truffle additions ranging from 250 to 800 shekels.

Shchupak, a well-established fish restaurant in Tel Aviv, is collaborating with charcutier Alan Talmore to serve special fish sausages and seafood dishes from July 19 to August 13 for 125 shekels. Jerusalem is hosting the Auto Food Festival from July 27 to August 20, featuring over 30 chefs and eateries with dishes priced between 25 and 45 shekels, alongside live music and entertainment. Concurrently, the 50th Hutzot HaYotzer Festival at Sultan’s Pool (July 30-August 13) introduces a new gourmet food area led by chef Rafi Cohen.

Additionally, the Sabon Mall restaurant Milla has appointed chef Elad Finish, who brings a new menu emphasizing fish and vegetables. Lastly, La Tigra, a Neapolitan pizzeria in Tel Aviv, celebrates its fifth anniversary with a leopard-themed party on August 6, featuring DJs, free pizzas, desserts, and a dress code, with tickets costing 120 shekels.