Tina Wasserman Culinary Trip - October 2018

October 3-11, 2018

Via Sabra presents a special culinary tour with Tina Wasserman, a best-selling author and culinary expert that will take you deep into Israel’s complexity of ethnic cuisines. Throughout the tour, travel the length and breadth of the country and taste your way through cultures that sometimes stand alone and sometimes blend together to become what we call Israeli Cuisine.  The trip will include visits to farms, markets, and restaurants as well as cooking workshops taught by Israeli experts. We will also visit locations whose work is the epitome of Tikkun Olam.


Click HERE for the registration form



Day 1: Wednesday, October 3


Arrive in Israel!


Transfer from Ben Gurion Airport to the hotel according to your arrival time.


Welcome and Opening Dinner:  “Exploring the Past, Present, and Future of Israel Through Food" with Avihai Tsabari, culinary expert and owner of Via Sabra


Overnight:  Jerusalem- Mamilla Hotel



Day 2: Thursday, October 4

The Land of Milk and Honey


Breakfast at the hotel


Neot Kedumim: The Biblical Landscape Reserve in Israel, embodies the power of the landscape that helped shape the values of the Bible and provides a rich vocabulary for expressing them.  Enjoy a biblical cooking workshop and a morning snack.


Machane Yehuda market "tasting tour"- Enjoy the hustle and bustle with all the rich fragrances, colors and sounds this market has to offer as Jerusalemites prepare for Shabbat. The tour will include a stop at the legendary Azura restaurant.


East and West Jewish Food Traditions with experts Osama Dalal, a young Arab Chef, and Shmil Holland, one of Jerusalem’s most well-known chefs whose inspiration comes from his grandmother’s stories and Eastern European recipes. Make Jerusalem Kugel in Shmil’s kitchen and talk about Ashkenazic, Sephardic, Arab, Israeli, and Jewish Food.


Return to the hotel to rest and digest.


Lite dinner at Notre Dame - Wine and cheese


Overnight: Jerusalem- Mamilla Hotel



Day 3: Friday, October 5

Breaking Bread in Jerusalem


Breakfast at the hotel


Experience Jerusalem’s Old City in a unique way through a Tastes of Jerusalem tour. Tour traditional and off-the-beaten track sites and winding alleyways in the Old City of Jerusalem while stopping for tastes of Jerusalem delicacies such as the famous etrog juice, a Jerusalem beigele, chumus at Lina’s, baklava, k’nafae…Don’t worry, you won’t need to eat lunch!


Prepare for Shabbat


Kabbalat Shabbat with a local congregation to focus us on moving from the chol (ordinary) to the kodesh (holy)


Shabbat Dinner


Overnight:  Jerusalem-Mamilla Hotel



Day 4: Saturday, October 6

Shabbat Tastes and Treats


Breakfast at the hotel


Halva and Tehina tasting at Alyasmin in Abu Ghosh- get ready to be wowed!


Continue to Ramle, a city in central Israel that is predominantly Jewish with a significant Arab minority. Ramle was founded circa 705-715 CE by the Umayyad governor and future caliph Sulayman ibn Abd al-Malik. Ramle lies along the route of the Via Maris, connecting old Cairo with Damascus, at its intersection with the road connecting the port of Jaffa with Jerusalem. Eat lunch at Samir’s Family Restaurant.

At Kibbutz Gezer taste familiar and Israeli-influenced flavors of the famous ice cream made by Tina’s friend David Leishman.


Drive South with a stop at Kornmehl organic goat cheese farm, set among views of the desert hills, the faces remnants terraces belonging to an ancient farm that is over 5,000 years old.


After arriving in the Beresheet hotel, do Havdalah overlooking the Ramon Crater.


Dinner at Beresheet


Overnight: Mitzpe Ramon-Beresheet Hotel



Day 5: Sunday, October 7

Hamotzi Lehem Min Haaretz- Bringing Forth Bread from the Earth


Breakfast at the hotel


Begin a day of exploring the desert at the Nabatean Spice Route at Avdat, which is over 2,000 years old. Learn the history of the desert’s significance on the culture and flavors of Israel.


Shirat HaMidbar- In the sand dunes lies a unique organic farm in which grows medicinal herbs and spices, Moroccan Argan trees, grapes, and a colorful orchard.


Kadesh Barne’a- Here the arid desert, a miracle of agriculture takes place with cherry tomatoes. Meet the farmer and see what has been achieved through technology.


Desert cooking workshop and dinner at Hadasaar, a magical desert space for meeting with the products and wisdom of the desert.  Through the workshop you strengthen the local desert community, the people, and the flavor and, in return, they open their heart to you.


Overnight: Mitzpe Ramon-Beresheet Hotel



Day 6: Monday, October 8

Melting Pot or Tossed Salad? 


Breakfast at the hotel


Enjoy the beautiful facilities of the hotel for the morning. Option for Jeep Ride (at extra cost)


Lunch in Yerucham with the Culinary Queens of Yerucham - an initiative that employs local women who share their traditional food and gain employment.


Depart the hotel and drive towards Tel Aviv with a stop at Segev Shalom to meet women who preserve Bedouin culture and will talk about desert life and cooking in Bedouin culture.


Continue to Tel Aviv and check into the hotel.


Late afternoon tour of the famous Carmel Market, Tel Aviv’s largest and loudest!


Dinner on your own - we’ll give you a list of suggestions and make reservations for you.


Overnight: Tel Aviv- Drisco Hotel




Day 7: Tuesday, October 9

The Food of the Future


Food does not exist in a vacuum and it serves as a reflection of other societal factors.  To understand the societal context for the creativity of Israeli cuisine, take a Graffiti Tour of Tel Aviv’s Florentine neighborhood, a study in transition and contrasts- trendy establishments exist side by side near original Mom & Pop stores. With multidisciplinary artist and educator Shirel Horovitz, study the vibrant street art scene.


Accompanied by Ronit Vered (food writer for Haaretz newspaper), food culture researcher, culture, journalist, and author, explore the food trends in Israel today:

• Levinsky Market- something a little different, with delicacies around every corner.

• Lunch of Tel Aviv’s “Street Food”

• Visit an urban roof-top garden which provides produce for the hotel and restaurant under it.

• Tour one of Tel Aviv’s new markets and think about how they relate to the many other older markets you’ve visited.


Dinner Hopping- each course in a different quintessentially Tel Aviv restaurant


Overnight: Tel Aviv-Drisco Hotel



Day 8: Wednesday, October 10



Breakfast at the hotel


Visit the very special Tulip Winery in Kfar Tikva, Village of Hope.  The winery employs the developmentally disabled adults who live in Kfar Tikva and produces excellent wines.


Visit Beit Lehem HaGlilit’s Olive Press. Conditions permitting, pick olives, meet the family, see the process of making olive oil, and taste the olive oil.


Lunch at Harduf’s organic vegetarian restaurant. Kibbutz Harduf specializes in education, social therapy and rehabilitation, medicine, arts, agriculture and organic food. Harduf's current population consists of 600 people, of which about 150 are people and children with special needs, who live in the four rehabilitative homes.


Check into your hotel


Cooking Workshop - Together with your hosts in their private home, prepare traditional Druze Galilean dishes and then enjoy the feast you create. Learn about Druze culture and history from your hosts and from the food you eat.


Overnight: North-Amirey HaGalil Hotel



Day 9: Thursday, October 11

“Location, Location, Location!”


Breakfast at the hotel


Start the morning on the shore of the Kinneret (Sea of Galilee) talking to a fisherman whose family has fished this lake for generations.  Get to know St. Peter’s Fish and how it came to symbolize the area.


At one of the Kibbutzim in the area, meet date growers and learn about the centrality of the date to Israeli culture and cuisine.


Drive to Nazareth for you last hummus followed by tastes of the local treasures- coffee, tehina, spices, and sweets.


Majda is a restaurant in the Jerusalem Hills village of Ein Rafa, famous for its innovative fusion cuisine, beautiful property and views from its rooftop and an appearance on Anthony Bourdain: Parts Unknown. The menu is full of interesting fare, such as shrimp falafel, all prepared by Yakub and Michal, the Arab-Jewish couple who own Majda.


To airport




*Please note that itinerary is subject to change given the variables of weather, availability, and of working with a variety of suppliers.





  • Price per person in a Double Room: $5100
  • Supplement for a single room: $1550


Click HERE for the registration form


• Transportation throughout the trip for all programmed activities
• Transfers upon arrival to Tel Aviv
• Group transfer to Ben Gurion Airport at the culmination of the program
• Services of a licensed Tour Guide throughout the trip
• Hotels throughout the trip including breakfast: North- Galilion-Garden Rooms; Jerusalem- Mamilla Hotel- Executive Room;  Mitzpe Ramon- Beresheet-Desert View Room; Tel Aviv- Royal Beach- Bella Vista Special Room; Meal as indicated in the itinerary 
• All site entry fees and activities in the itinerary

Not included:
• Travel insurance (recommended)
• Tips for tour guide and drivers


Terms of Payment:
• A deposit of $500 will be charged upon registration
• Balance due one month before the trip
• The above rate is valid for payment made by wire transfer, check, or cash.
Wire transfer: 
IBAN: IL31-0204-6100-0000-0497-766
Mizrach Tefahot (20) Bank, Branch 461, Account #497766
Via Sabra LTD
• Additional 2% will be added for credit card payments.

500 $
Single deposit. Invoice for the balance will be sent when due.
1000 $
Double room deposit. Invoice for the balance will be sent when due.
Contact us
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Payment terms:

Deposit per person due December 31, 2018  - $1000

One month before the trip (January 15th, 2019) - Balance due


Please! when paying with a credit/debit card, 2% surcharge will apply automaticaly.

For any other method of payment, please contact us.

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Cancellation Policy:

• For cancellations up to 90 days prior, the penalty will be $500.00 US per person (the deposit)

• For 89 to 60 days prior to departure the penalty will be 20% of the total tour cost per person

• For 59 to 30 days prior to departure the penalty will be 50% of the total tour cost per person

• For 29 to 8 days prior to departure the penalty will be 75% of the total tour cost per person

• For 7 to 0 days prior to departure the penalty will be 100% of the total tour cost per person