Shabbat Lunch at the David Citadel Hotel in Jerusalem

Warm, friendly, sumptuous, Hamish – a multi-course banquet for everyone. That is how I would describe the Shabbos lunch at The David Citadel Hotel, a Jerusalem landmark. The talented staff including the manager, the chef and the servers were outstanding.

David Citadel Buffet Mobile
The menu on the cold starter buffet was both extensive and varied… something for everyone. There were at least 25 types of salads, fish and sushi selections for starters. A highlight for our table of three was homemade chopped liver. By the time we were ready for the hot entrees, we were full. But, yes we continued to feast.

The hot buffet included a beef carving station, poultry and several types of meat specialties. There was a Middle Eastern inspired chicken, classic sliced tongue and several vegetable sides. A standout was the hotel’s signature cholent with kishka. Outstanding!

And then came dessert – actually many desserts! Lavish and luscious cookies, cakes, mousse, and fruit. By the way, Chef Avi Turgeman does not use any non-dairy creamer in his desserts. He makes his own creamy toppings and fillings from coconut milk. (Yes, we have requested a recipes to share!)

David Citadel Dining Room MobileSince we stayed in the area, we were able to walk to the David Citadel for lunch. For a real treat however, consider staying at the hotel over Shabbat. The rooms and public spaces are lovely; there are daily minyans in the hotel's beautiful Bais Medrash (synagogue and study hall). 

When visiting Israel, we suggest considering the experience of a hotel Shabbat lunch or dinner. We certainly enjoyed our lunch at the David Citadel, and highly recommend it. Several of the leading hotels in Jerusalem provide Shabbos dinner and lunch. Granted, these meals are a splurge, but worth it as a special treat. When in Israel, we suggest that you experience this at least once. The excellent service, and the variety and quality of the food at the David Citadel were superb. Keep in mind, reservations must be made and paid in advance.

Much appreciation to hotel manager Hadas Barak for her hospitality!


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