El Babor restaurant in Acre combines local traditional Arab cuisine with modern-day techniques. One of the first chefs to introduce local Arab cuisine to the Israeli public was Hussam Abbas of El Babor. I’m not talking about the usual grilled meats, hummus and tehina combination but the more sophisticated cuisine that is inspired by tradition and seasonal herbs.
Now a chain of restaurants in the North, El Babor has a fish branch on the scenic coast of Acre, which recently launched its summer menu. Chef Shadi Bshara, who is in charge of the El Babor and the Sea in Acre, bases his dishes on the traditional cuisine but adds a new twist, using seasonal fish, vegetables and fruit.