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Karolina Wiercigroch
Some of the 30,000 pottery artefacts on display at Museo Larco.
The garden at Museo Larco.
Huaca Pucllana restaurant, with views of a pre-Incan pyramid.
Street art in Barranco.
Goats with the Wind is run by Daliah and Amnon Zaldestein, who left city life in Haifa for this secluded corner of the Galilee, and grew their herd from five to 200 goats. They draw on cheesemaking traditions from their travels across France and Italy to produce some unique cheeses, which can be enjoyed in hand-built gazebos beneath the carob trees.
Given its pastoral nature, the area is home to a number of organic goat farms. For the ultimate Galilean feast, tuck into a farm-to-table meal at Goats with the Wind, an off-grid farm in a tranquil setting near the ancient settlement of Yodfat.
According to the New Testament, Christ famously turned water into wine at a wedding in Cana. Indeed, the region’s wine history dates back thousands of years — there’s a first-century wine press on display in Nazareth Village. The thriving wine industry became dormant after the Muslim conquest in the seventh century, and the industry didn’t return to the area until the 19th century, when sweet grape varieties were grown for religious rituals, gradually becoming a boutique industry of terroir-driven, premium wines.
On the outskirts of the Old City lies Nazareth Village, an open-air museum where biblical scenes are recreated, along with snapshots of daily life and handicrafts from the first century.
Near the village of Tzipori, Gal Yona of Jonah Vineyard currently produces only 5,000 bottles a year, mainly focusing on Rhône varieties such as Carignan or Viognier. However, he’s on a quest to recreate ancient vintages, too, and hopes to achieve something similar to what Christ himself might have drunk. Published in the Jan/Feb 2023 issue of National Geographic Traveller (UK) Follow us on social media:Twitter | Facebook | Instagram
Combining artisanal initiatives and bountiful local produce, the Lower Galilee is a popular destination for gourmet travellers. A must-visit is Abu Ashraf’s memorabilia-filled restaurant for katayef — sweet, thick pancakes folded over nuts and cinnamon, then fried with geranium syrup.