WHERE TO EAT
Reina Junction, Upper Nazareth (972/046/014-948). Owned by the family behind Nazareth’s El Babour, an old spice market and mill, this casual Arab restaurant offers one of the many fine meals in the region’s best dining town. Try the stuffed lamb neck over freekeh, roasted green wheat.
Goats with the Wind Farm
Har Hashabi, Yodfat (972/505/327-387). Dalia and Amnon Zaldstein run this dairy and restaurant in the hills of the Lower Galilee. The Eden-like setting features cushion seating under carob trees for a rustic, seasonal meal that includes the farm’s organic goat cheese.
WHAT TO DO
Erez Komarovsky’s Galilee Cooking School
Route 899, Mitzpe Matat (972/39/772-929; ). Israeli chef Erez Komarovsky teaches cooking classes out of his Upper Galilee home. His dishes— based on regional foods, including those he grows in his garden—are part of the lunch that follows. Register in advance for Monday, Tuesday, and Thursday classes.
The Old City of Akko Market**
Marco Polo Street, Akko. The old city of Akko, with its serpentine alleys and Crusade-era architecture, is home to one of Israel’s best markets. Get to know local ingredients, such as za’atar and St. Peter’s fish, and taste exemplary Galilean-style hummus from Hummus Said, and sweets from Knafeh Qashash.
WHERE TO STAY
Louis IX Street, Akko (972/747/299-799). Rates: $350-$650 for a double. Restaurateur Uri Jeremias has painstakingly transformed two 19th-century Ottoman-style buildings into a hotel in Akko’s old city. Restored frescoes, soaring ceilings, and views of Haifa Bay are all part of the luxurious setting.
She’ar Yashuv 63, She’ar Yashuv (972/546/904-434). Rates: $200 for a double. This small guesthouse run by Avigdor and Einat Rothem is located on a gorgeous two acres with an orchard and garden in Upper Galilee. The highlight is the Israeli-style breakfast buffet, featuring fresh cheeses and an array of just-picked fruits and vegetables.