Guide during your tour in Israel;
A local guide speaking French and English graduate from 26 to 30 October inclusive .
King Solomon Hotel in Jerusalem **** , *** Hotel St Gabriel to Nazareth and Sea Net Hotel *** in Tel Aviv .
Luggage / portage
Attention , only one bag is allowed on the plane restricted sizes. Not to carry liquid are sharp objects .
In hotels the porters take care of transporting your luggage to your room.
Temperatures can still be quite high in October , providing clothing consequences.
Air-conditioned bus for transfers and Airport / hotel, hotel / airport and throughout the tour .
The shops and stores are open in principle Sunday to Thursday from 9h to 19h (some take a break from 13h to 16h ) . Supermarkets generally close to 22h. All shops and services are closed for the Sabbath from Friday evening to Saturday 14h to or Sunday morning. Some stores or services also lower the curtain on Wednesday .
Also aware that shops run by Muslims close on Friday and Christian shops close on Tuesday afternoon.
The service is not included in the restaurants , leave a tip of about 10 % of the price . It is not customary to tip taxi drivers .
As indicated in the " benefits " you have to pay that is not included in the price. We must plan a budget for your drinks and personal purchases ( stamps, cards , souvenirs .... ) .
In Israel, the cost of living is high, and corresponds to the one we know in Europe. In Tel Aviv , cafes and restaurants are often even more expensive than Paris .
There are many appetizers and side dishes like pita ( flat bread ) , mezze , falafel ... and cuisines from around the world. But two kitchens dominate :
- The Jewish cuisine Central Europe , Romanian, Hungarian and Polish with schnitzel , the famous stuffed carp ( gefiltefisch ) and meatballs all the sauces .
- Eastern Jewish cuisine , such as prepared by the Palestinians, based chillies, peppers, salads.
Recently, fusion cuisine has developed considerably . Throughout Israel there are restaurants offering blends of flavors east-west , north-south or multi -Mediterranean .
Some specialties :
- The shakshuka : Sephardic dish . In a terracotta pot , we cooked green and red peppers , fresh onions and garlic golden previously , my mixed with chopped tomatoes and sprinkled with a mixture of spices all.
- The chamenet zaatar : cream cheese spread on a plate, sprinkled with plenty of zaatar , fragrant mixture of oregano , thyme , toasted sesame seeds , sumac ground ... with a dash of olive oil .
- The " mixture of Israel " as its name suggests, poultry ( chicken breast, heart and liver) and beef ( meat and kidney ) are mixed . Even cooking the shawarma .
- The pastries are often very sweet .
- Kosher kitchen prohibits mixing milk (ie butter) with meat (for the latter, compulsory slaughter ritual) .
Israel is innovative both in terms of the imitation of taste than of the variety of substitutes for butter , milk and cheese. Other prohibitions : shellfish, fish without scales ...
- Wine: The main vineyards are located south of Haifa ( Zichron Ya’akov in particular), and the Golan (planting newer vines ) . Golan wines win awards in major international competitions and are now the hottest , also among the most expensive wines. These are the Gamla ( red and white) and yarden (red or white, especially red merlot or chardonnay ) . We also find in red, ben friend, the Petite Sirah and monfort and white , Cabernet, Misrahi , Semillon or Riesling .
- The local beer is very good too, including Maccabi , a pils to 4.9 ° and the Goldstar .
- The cafe serves the eastern, ordinary ( Ragil or bots , which means " mud " coffee ground very fine , but not boiled ) or nes ( Nescafe ) . Widespread too: afoukh coffee, coffee milkshake kind . In cafes run by Jews of European origin, there is also the cappuccino ( as in Italy) , espresso katsar (short ) kafoul (long) or afoukh ( milk )