Eucalyptus is back!
Restaurant fans will remember Eucalyptus restaurant at its last location on Horkanus Street in Jerusalem..Chef and restaurateur Moshe Basson has resurrected this wonderful restaurant, now in the Artist Colony of Hutzot Hayotzer.
Eucalyptus offers the Eretz Yisraeli menu that brought it so much fame. The menu focuses on the foods indigenous to the land of Israel, and dishes are made with natural local ingredients including the shivat haminim.
At Eucalyptus you will find dishes such as "Stuffed Jerusalem Sage Leaves" and "Aubergine in Pomegranate Syrup."
Couscous, says Basson, dates back to the times of the Beit Hamikdash, and is aptly refferred to as “Solet Belula Be’Shemen.”
There is no culinary experience better than that provided by a world-renowned chef. Sure, you can go out for the regular 'meat and potatoes' - and that's ok, sometimes. but only sometimes. Or you can go out for the 'big, oversized salad and dairy/pasta dish' - and that's ok, sometimes. but only sometimes.
But what you really need to do is to go out and treat yourself. Pamper yourself and take someone along with you. Dining at Little Eucalyptus is an event. Your taste buds and your imagination will be entertained. And you will not be disappointed.
Much has been written about award-winning chef Moshe Basson. Just Google his name and you will find hundreds of satisfied customers. People write that he is a "food historian and culinary story teller." That he "understands the energy of food and its relation to the person eating". That if a local Israeli chef can beat Morocco (and every other entrant) in a couscous competition, then you know you are in good hands.
 Moshe is a specialist in herbs, spices and foods indiginous to Israel. If zatar (Hyssop - "Eizov" in Hebrew) is in season, then you can be rest assured that Moshe has personally gone out and found the best zatar patch in the country to pick.
Do not go to Eucalyptusfor an ordinary dinner or lunch. Go and be ready for anything and everything - ask Moshe if there are any items he is working on that are not listed on the menu. When we were there, we discussed a certain dish from our past - sorrel greens that our bubbie used to make.
Well, Moshe went back to the kitchen and prepared a sorrel, egg and "chamtzutzim" dish, served with carmelized onions and over bruschetto. (Chamtzutzim are those wild flowers that are very sour - kids pick them on their way home from school and suck on them like a sour candy).
Moshe's talent is innate. Yes, he has studied and learned around the world, but his God given talent to cook is exactly what he needs to be doing. (It reminds me of the American Idol singing auditions. You just know when there is someone with naturally-born talent - they are head and shoulders above the rest)
We started our visit with the platter of dips. Moshe had prepared three special dips: a vegetarian chopped liver (not made from eggplant nor from string beans, but rather, with mushrooms), a crushed walnut dip, and a very special corriander dip. Each dip was better than the other, and simply delicious. The mixture of flavors and textures was superb. Ask for the dip platter and split it among those of you at the table.
 After this, we tried the soups. Very cleverly, Eucalyptus offers a mini-taste of their soups, served in an espresso cup, in addition to the regular-sized bowl of soup. We tried the Lentil Soup and the Jerusalem Artichoke Soup. Again, both were incredible - perfect, well seasoned, using fresh spices and herbs. People come the world over just to taste Moshe's Jerusalem Artichoke Soup (catch it while it is in season!). Moshe takes soup to a different level.
There are many other appetizers - do not be afraid to ask what they are. The printed word does not do them justice. He has 'Ripot' (herbed smoked cracked wheat, served as cookies), Jerusalem Sage leaves stuffed with meat, Sweet Pepperoncini stuffed with meat, and more.
One of his signature appetizer dishes should not be missed: Figs stuffed with chicken and served with Tamarind sauce. And for vegetarians, he is happy to make it stuffed with in season veggies.
Speaking of signature dishes, Moshe is world famous for his Ma'aluba (an upside-down chicken and rice casserole). If you are there with a large enough group and everyone wants to taste this dish, he will bring out his very large Ma'aluba pot and perform an entire "magic" show presenting this incredible entree.
Other main course dishes include a Veal Kofta (patty) served with Jerusalem Artichoke on a bed of Lentils and Burgur, Braised Lamb served over the smoked green wheat, Lamb with Bamya (Okra), Grilled Entrecote, Fish Kofta Kebabs, and more. Moshe has also recreated his ima's "Ingria" - sweet and sour beef with eggplant.
And, for the vegetarians (who should be fully satiated from the many vegie appetizers), there is that "best in the world" couscous, served with seven different vegetables.
Eucalyptus does have a variety of salads, unlike any you will see elsewhere in Jerusalem. The house salad tells you up front, that when ordering this salad, there are 'no rules' - that is, anything goes. And it will be good.
And there is even a dish on the menu just for the children - chicken breast strips served with French fries.
Even the desserts are unique, wonderful and delicious. Choices include Balouza "Ices from Paradise", Sesame Cream with Date Honey, Sorbets (made from the local, in season fruits), and a quite perfect
apple cake.
We tried the Balouza (hard to explain, but what a dish), and Moshe served it with "Corriander Seed Brittle" - like peanut brittle, but he used corriander seeds instead. Wow.
Do you want to do it really right? Get a group together and ask Moshe to cater (by the way, he regularly travels the world to cater private dinners). He can host a group at Eucalyptus (up to about 50 guests).
There are two special evenings he can put together - he is an expert on Biblical origins of food, and loves to share his stories and experiences. One is the "Shir HaShirim Celebration" which starts with soup and never ends - 11 spectacular dishes are served. Wine and Lemonade as well. (I know that 'lemonade' doesn't sound special, but Moshe makes his own and do try it).
Moshe is happy to make this 'event' (or the one below) for even as few as two diners. The other event he makes is the King David Feast which includes 7 dishes. |