There are many hotels in Jerusalem. However, none of them has the history and aura of “American Colony”.
Once you enter the main historical building, you find yourself in an environment that takes you back many decades.
I visited Jerusalem in 2016 and 2017, and had the opportunity to dine at the hotel’s restaurant, Arabesque.
Salad with moscardini and baby cuttlefish. Simple and delicious, a dish that capitalizes on the superb quality of its ingredients.
Sea trout tartar with quail egg and artichoke on a bed of cracked wheat, served with capers, fresh greens and fried artichoke, “alla Judea”. The artichoke was a powerhouse of salty and acid flavours and when combined with the trout lifted the dish to heights. The cracked wheat offered the best neutral background to the symphony of flavours of the dish.
Sultan Ibrahim fillets on a risotto bed with saffron. The red mullet is the fish of the dish, was the favorite fish of Sultan Ibrahim, who was the sultan of the Ottoman Empire from 1640 until 1648.
The red mullet fillets were fried “tempura style” and served on a bed of a light risotto with saffron and gentle spices. The tempura was executed in a perfect way, making the fillets soft, juicy, delicious and light, very light. The risotto complemented the fillets in a subtle way, without overpowering the taste of the fish. Another interesting aspect of the dish was the slices of fresh orange, which provided enough acidity to counter the “oily” touch of the tempura.
Grilled tuna fillet. Grilled for only a few seconds on each side, the dish triumphs as the freshness of the tuna emerges and captivates the taste buds.
I would visit the restaurant even if the food was average. But the quality of the ingredients and the minimalism that prevails in the menu makes “Arabesque” a favorite destination in Jerusalem.
Gastrolvios 