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Eucalyptus  Felt, 14 Hativat Yerushalayim st Jerusalem, Israel 94117 Israel


Felt, 14 Hativat Yerushalayim st
Jerusalem, Israel 94117 Israel

+972 2-624-4331

Oriental cevice
- fresh fish, seasonal fruit, coriander leaves, lemon
Kubeniya - Syrian style beef fillet tartar with mint, red onion lemon zest and nablusia chips
Pate Macaroon - with berries and wine
Salmon Sashimi - with wasabi aioli and nettle oil
Fattoush - vegetables, leafy greens, sumac, mint, wood sorrel, toasted bread
Homemade dips and breads - fresh hyssop pesto, Har bracha tahini and sumac, black eyed pea spread, two seasonal dips
Eucalyptus salad - natural and market fresh ingredients
Fire roasted eggplant - raw tahini, aged pomegranate syrup
Soup trio - an espresso glass of every soup
Roasted cauliflower - hot and crispy in Har Bracha tahini
Fish falafel - piquant tomato sauce, chickpeas, coriander and tomato lemon cream
Pastilla - duck confit, grape preserves, pumpkin cream, red wine
Veal sweetbreads - chickpeas, amba aioli
Azura eggplant - filled with beef and spices, doused with amba aioli
Figs stuffed with chicken - sweet and sour tamarind sauce. vegan option available
Wild mallow or Rigella - wild herbs reminiscent of the siege
Artichoke soup - (Jerusalem artichoke, in season) almond cream
Red lentil stew - the Jacob and Esau special
King Solomon couscous
- vegan with chickpeas, leaks, five grilled vegetables/ with fresh fish/
with braised lamb
Ingeria - beef and eggplant stew in a sweet and sour tamarind sauce from my mother's kitchen. vegan option available
Seared mallard breast - sautéed seasonal fruit, potato puree, red wine
Grilled chicken breast or thighs - potato puree, grilled root vegetables
Maklubah - chicken, rice, vegetables, saffron, almond "yogurt", Jordanian salad
Grilled ribeye - 300 grams of prime beef, fries, grilled cherry tomatoes
Beef fillet - porcini mushroom sauce, garlic confit smashed potatoes, roasted butternut squash
Salmon steak - potato puree, roasted root vegetables
St. Peter's fish - potato puree, fennel cream, roasted root vegetables
Slow cooked neck of lamb - with root vegetables stewed in a clay dish
Jerusalem Siniya - minced lamb and beef, slow roasted garden vegetables, Har Bracha tahini,
pita bread to soak up the goodness
Grilled wild mushrooms - Frikeh risotto, roasted butternut squash and cherry tomatoes

information about Eucalyptus
Kashrut: Rabbanut Yerushalaim, Glatt Meat - Beit Yosef

Sun-Thurs: 6:00-11:00PM
Friday: Closed
Saturday: 8:30-11PM

Cuisine: Modern Biblical
Avg. Check:
Attire: Business Casual

Succah On Succot: No
Nine Days Menu: No
Open for Pesach: No


Facebook: Like Eucalyptus on Facebook
Instagram: Follow TheEucalyptus on Instagram
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In order to ensure a confirmation for your reservation, it is recommended that you make your request at least 12-24 hours prior to your reservation time. The reservation is not confirmed unless you get an email back from the restaurant. If you do not get an email confirmation back within 4 hours of the reservation time, it is recommended that you call the restaurant to confirm. Great Kosher Restaurants Magazine and the restaurant are not responsible for reservations that are not able to be confirmed.
ABOUT Eucalyptus

Located in the Artist Quarter, in the heart of historic Jerusalem, overlooking the ancient city walls and tower of David is a unique restaurant called Eucalyptus. Owner and Chef Moshe Basson is known for his contribution to the revival of the Biblical kitchen and turning it into a gourmet kitchen and updating ancient flavors.

Chef Moshe Basson learned to cook from his mother, his grandparents and the Arab women in in the neighborhood where he grew up. Eucalyptus opened in 1960 just outside the walls of the old city. Basson celebrated Tu b’Shehvat (the new year of the trees) by planting a small eucalyptus tree in his parents’ front yard which is where the restaurant gets its name. The tree, and the restaurant, continued to grow, and Basson took over the family business nearly 30 years ago. Moshe‘s family's culture and heritage, which dates back by centuries, is a history lesson in it of itself. His passion is seen through his food and it's truly a one of a kind. Moshe has given talks and classes all over the world.

The other unique feature to know about here are the tasting menu options (which is offered every night in 3 different price ranges). Every dish is influenced by the Torah and all the spices and herbs used then. Education, uniqueness, presentation and bold flavors are all components of the experience at Eucalyptus. Highlights from the menu includes the Figs Stuffed with Chicken topped with a sweet and sour tamarind sauce, Red Lentil Stew (bringing us back to the story of Jacob and Esau), Beef Filet prepared with a porcini mushroom sauce, garlic confit, mashed potatoes and roasted butternut squash and the Chubeira Gnocchi made with garlic confit and cherry tomatoes topped with a tomato-lemon cream.

The restaurant has a huge scenic balcony, where you can enjoy the crimson sunsets as they hit the walls of the old city every evening. The combination of cuisine, passion and location presents a wonderful opportunity to enjoy Jerusalem and its special heritage. 

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Check out reviews from the Great Kosher Restaurant Foodies Facebook group:

Review 9/27/16 (Yigal Haan) 

Review 2/17/16


Review 8/3/15

Review 7/20/15

Review 1/22/15

Review 5/9/17

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