While restaurant trends in Jerusalem are notoriously fluid and short-lived (the rapid turnover rate of restaurants here could probably furnish enough material for an economics thesis), at the moment, there is a seemingly guaranteed formula for success: first, build a restaurant on or near Shlomtzion Hamalka Street; second, give it moody lighting and modernistic décor; third, construct a menu based on European fusion cuisine with a heavy sampling of local flavors; fourth, choose a single class of European side dish to focus the menu on; finally, add shrimp and entrecote. Instant trendy.

Wholly fulfilling those simple guidelines is Focaccetta, an ultra-modern Shlomtzion establishment specializing in, you guessed it, focaccetta, a rustic Italian bread bearing a distinct resemblance to a thinner pita, available with antipasti or stuffed with a variety of fillings from Kashkaval cheese to roast beef. Other choices include pizzas, pastas, burgers, steaks and salads, perfectly complemented (or not) by pumping music.