While it was never difficult to find kosher food in Jerusalem, for many years kosher diners in the city were essentially limited to 1-star grub. Modern haute cuisine, in step with blossoming culinary trends in Europe and America, was reserved for non-observant gourmands - that is, until restaurants like 1868 sparked a revolution in kosher fine dining in the Holy City.
1868 was among the first generation of gourmet kosher restaurants in Jerusalem, restaurants run by chefs with singular visions, strict kosher adherence and a growing awareness of Jerusalem and Israel's incredible agricultural bounty (and developing wine industry). And 1868 is still at the front of the pack.
The restaurant exudes an unparalleled class and refinement from its menu to its location. The name 1868 refers to the year in which the building housing the restaurant was constructed, a classic Jerusalem stone structure conveniently located for city visitors across from the David Citadel hotel. Everything in the restaurant is arranged to accent the air of antiquity suffusing the surroundings, making diners in the main room or in 1868's several cozy private rooms feel if they've stepped back an entire century.
1868's menu does not lend itself to easy description. Like many of Jerusalem's high caliber kosher restaurants, Mediterranean, French and Italian cuisines all shape the bill of fare to varying degrees - but so do local produce and the chef's own vision. Veal sweetbreads come dusted in Moroccan ras al hanout. Aged steak is treated to red wine and chanterelle sauce. Lamb chops are crusted with thyme and coriander. The flavors are both locally familiar and international in scope.
1868 is justly famed for its kosher wine list, brimming with the best of vineyards from the nearby Jerusalem Hills all the way to South America. A sommelier is on hand to make sure your selection complements your meal. 1868 is also available for private bookings for groups of up to 75 diners.
ל1868 בעברית לחץ כאן