Slow food has made it to Jerusalem, all thanks to the efforts of one world-class chef: Moshe Basson. A Jerusalem native, Basson has won accolades (and awards) all over the world for his painstakingly crafted rustic Middle Eastern dishes, and his unparalleled culinary skills can once again be appreciated by all Jerusalemites at Eucalyptus HaKatana (Little Eucalyptus), a rebirth of the now-shuttered original Eucalyptus.

Basson's focus is on ingredients native to the land of Israel, and his work  is hardly limited to the kitchen; indeed, Basson is something of a culinary naturalist, spending his days tramping about the wilds searching for rare or overlooked native plants to render into marvels of haute cuisine. The restaurant's glatt kosher menu changes based on season, on availability and on Basson's sense of experimentation, but regular standbys include ma'aluba, a chicken, rice and vegetable casserole, stuffed sage leaves, a variety of kofta (Middle Eastern meatballs), dozens of variations on the humble eggplant, plenty of vegetarian options and much, much more. Without a doubt, one of the finest dining experiences in Jerusalem.