All posts by Moshe Basson

Our story begins in 1960, when a young boy named Moshe Basson celebrated the holiday of Tu Bishvat (the new year of the trees) by planting a small Eucalyptus plant in the yard of his parents’ home in Jerusalem. The years past, the Basson Family moved away, and the tree grew tall and strong. Under this very tree the First Eucalyptus restaurant was opened by the Basson Family. Focusing on local and regional produce and cuisine, it drew instant attention. Moshe Basson, utilizing his schooling in agriculture and passion for studying ancient script, has incorporated into the restaurant's kosher menu many dishes that are based on foods eaten for many centuries in this region. Over time, he became an authority on herbs and edible wild plants indigenous to this region, and their culinary uses. As the Eucalyptus restaurant changed, grew and gained an even larger following of both Israelis and visiting tourists, Moshe continued to bring the message of local food to the world, winning several food competitions, was nominated for an honorary “Slow Food” prize, and continuing the family tradition by bringing his son, Ronny, into the management team of the restaurant.

Stuffed Figs with Chicken & Tamarind Sauce

Stuffed figs is a popular dish in Israel and the Middle East. There are many different recipes and types of filling such as goat cheese, mushrooms and walnuts. This particular...

Moshe Basson

November 10, 2015

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