Focaccia and Antipasti Festival at Inbal HotelSun | Jul 2 | 5:00PM

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A Boutique Food Festival straight from Italy to Jerusalem at Inbal Hotel

Following the success of the Winter Soup Festival, Inbal Hotel is launching a new culinary celebration – this time in a summer edition – Focaccia and Antipasti.

Chef Eric Attias has created a rich buffet, and you are welcome to join the joy, and eat as much as you like. Dozens of kinds of vegetables in various forms of preparation – roasted, cooked, grilled, smoked – with a variety of focaccias on the side await you.
Thick, fragrant, and soft – the focaccia is simply an irresistible treat.

Its classic version originated in the city of Genoa in the Liguria region, rich with olive oil and herbs through a cheese-filled pastry dough.

And there are various versions with summer vegetables, baked in a powerful gas tabun oven, built especially for the hotel, reaching exceptionally high temperatures.

Attias serves Italian pastry in a variety of ways: dumplings filled with mozzarella and spinach, based on polenta flour, mushrooms, or topped with zucchini carpaccio and goat feta, topped with spreads and jams of onion, cherry tomato, and eggplant.

The focaccias serve as side dishes for a rich antipasti buffet, including big pumpkins served in date syrup, tahini, and roasted pumpkin seeds; smoked kohlrabi with touches of passion fruit and mint; pears cooked in wine; carrots cooked in anise; seared yellow peppers with fresh oregano and garlic; zucchini in tangy yogurt; grilled hot peppers with garlic salsa and herbs. And on top of that – gazpacho soups and chilled tzatziki.

The festival is open to everyone, not just hotel guests!

Welcome to enjoy all this bounty.

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