“What I love most about Acre and the rest of the Western Galilee is how the products are all real and local, and how obvious it is to everyone here that they’d be part of the”” kitchen,” said Michal Shiloah, the CEO of Western Galiliee Now, a small tourist association working to convince the 3.6 million people who visit Israel every year to include Acre and its surrounding villages on their itineraries.
She points to the olive oil that sits in every kitchen here, pressed and purchased locally and stored in recycled soda bottles, as an example. “Everyone uses the most exquisite extra-virgin olive oil, but it’s not labeled,” said Ms. Shiloah. “All the fish is seasonal and so fresh—what you in America call farm-to-table, for us is just a way of life here.”
Appeared in the May 18, 2019, print edition as ‘A Melting Pot On The Mediterranean.’