Jacir Palace InterContinental, Bethlehem
Tel.: 276-6777
Open every evening for dinner; lunch by reservation only.

If you want a restaurant that is classy and romantic, with an elegant and impressive dinner menu, Zaitouneh Restaurant is your best bet. Situated in the five-star Jacir Palace Intercontinental in Bethlehem, the restaurant is now re-opened and fully functioning. Zaitouneh is located on the second floor of the Grand Palace, and the same perfect sophistication and luxurious decor as the lobby infuse the restaurant as well. This restaurant is contemporary and casual yet clearly lavish in an almost offhand manner. Dining there is representative of the hotel’s approach to suave, modern luxury.

Zaitouneh has arguably one of Bethlehem’s most elegant dining rooms with a decor and ambiance that contrasts refined appointments with arabesque nuances. There are floor-to-ceiling arched, glass windows that disappear into the wall to allow the light into the restaurant. Its interior seating is charming in its elegant simplicity. The walls are painted burnt orange or bright yellow with deep-blue ceilings that blend together to accentuate the paintings hanging on the wall and the cozy chimney in the centre of the place. Chairs are in brown leather and arranged simply around each stylishly set table.

Just as the guest is being absorbed into the beauty of the place, the menu arrives; it is quite varied and simply loaded with choices to suit diverse tastes. Salads include Caesar, Thai, roca, fatoush, and smoked salmon. Soups include lentil, onion, and minestrone. The appetizers include salmon tartare, deep-fried stuffed mushrooms, chicken liver persillade, shrimp diavola, Oriental mezza, braised endive, and stuffed calamari Provencal with three kinds of cheeses and herbs. Pastas include fettuccine Alfredo, tortellini Gorgonzola, ravioli with salmon or ricotta, seafood pasta in wine sauce, and gnocchi with butter sauce. The impressive list of main dishes includes Oriental mixed grill, chicken rollada, chicken breast Dijonnaise, braised beef with cardamom or rosemary, pork cutlets Santorini (Greek-style), pan-fried lamb cutlets, grilled salmon or broiled Dorade on a bed of couscous, and tournedos Madagascar with green-pepper sauce. Most dishes are served with generous portions, nicely arranged, and accompanied by sautéed vegetables, couscous, potatoes, polenta, or risotto.

Comfortable yet sleek, elegant yet simple, and intensely serious about quality yet easygoing about form. Be prepared to eat good food that is painstakingly prepared without the arabesques of snobbery and promises to be where Middle Eastern/Palestinian charm meets international chic.

Bon Appétit!

Restaurant reviewer: Paola H. Michael