Jerusalem's best restaurants offer increasingly ambitious and creative desserts
If the recent renewal of Top Chef: Just Desserts for a second season is any indication, the public's hunger for fancy sweet dishes is currently reaching a fever pitch, and in this context, Jerusalem's best restaurants have more to offer than they ever did before.This event has ended
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If the recent renewal of Top Chef: Just Desserts for a second season is any indication, the public's hunger for fancy sweet dishes is currently reaching a fever pitch, and in this context, Jerusalem's best restaurants have more to offer than they ever did before. Where dessert options were once more or less relegated to apple pie and hot chocolate cake, which were nearly always shipped in to restaurants by suppliers, Jerusalem's restaurants have in recent years dramatically expanded their offerings, and as the competition heats up, the diners continue to win.
Located on downtown Jerusalem's trendy Shlomtzion Street, Canela on employs a dedicated pastry chef, Avraham Kujman, whose signature dessert is called "In the House of Pistachio." The dish, which consists of a crème made from a blend of high-quality chocolates and, of course, pistachios, is all the more impressive for its being dairy-free (as a kosher meat restaurant, Canela uses no milk products in its desserts). "The combination of different chocolates makes for an interesting flavor," Kujman explains to GoJerusalem.com. "I developed this dessert on my own, based on other desserts I have tried - I had an idea in mind, and I adapted it."
In a daring move for the Holy City, La Guta, known for its kosher pan-Mediterranean style, offers a dessert called "Little Sins" - a chocolate bruele covered with crunchy flakes of chocolate - that is the restaurant's signature farewell flavor. Notwithstanding the dessert's name, La Guta does boast kosher certification.
"The level of desserts has definitely gone up in recent years - many levels," asserts Yossi Ben Simhon, La Guta's owner. "Restaurants are putting more into their desserts now, because they understand that it is an important part of the meal. At La Guta, we built a whole dessert pision, headed by a pastry chef who studied in France and works with the best ingredients.
And the options continue. For those looking to relive the pleasure of childhood desserts in a more grown-up way, Rechavia's Restobar offers "Snickers," a mousse nougat covered in chocolate and nuts.
At HaChatzer, there are a number of desserts on offer - the most creative being the vanilla ice cream with tehina, halva, date honey and pistachio. (HaChatzer does indeed offer the ubiquitous hot chocolate cake, too, though this one comes with nougat and nut ice cream and is a step above the standard fare).
And we would be remiss if we did not mention Darna's "Toubkal Delight." Known for its authentic Moroccan feasts, the restaurant is not one to skimp on the beloved Noth African style of sweets. Named after the highest peak of the Atlas mountains range, the Toubkal is a sweet, crunchy and flaky phyllo pastry made with soy milk and orange blossom water and covered with cinnamon and almonds - as nice to look at as it is to taste.
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