Diana is a family-run, Easternculinary institution located in one of Nazareth’s main streets. The menu isinfluenced by Lebanese, Syrian and Turkish cuisine. The warm hospitalitywillmakeyoufeel like you are dining in the private home of one of the restaurant’sowners, with long heavy tables, white tablecloths, pictures on the wall and traditionalArabic music played in the background. You are likely to meet one of the familymembers, and you can restassuredyouwillbegiven the best recommendationsduringyourmeal. If you like, take a quick peek at the kitchento watch the meatchoppingceremony, carried out in a traditionalmanner, using a Mezzaluna (halfcrescentknife) ratherthan an electricmeat grinder. The samemeatwillbetransformedintoyour kebab dish. Thisisalso part of Diana’smagic:keepingwith tradition, simplicity, and authenticity. In the beginning of the mealyouwillbeservedfresh hot pita bread, alongwith a variety of saladssuch as tahini withparsley, pickles, pickled olives, harissa and Turkish tomatosalad. Try not to fillup at this point because the dishes are particularlygenerous in size and taste. The hummus ishuge andextremelyfreshwithgreat texture. It is best toshareitbecauseitisvery hard to stop eating. The restaurant offers a selection of seasonal hot and cold salads, and werecommendasking for the okra salad – sheerpleasure made fromfried okra withroastedtomatoes and spices. And of course, afterwitnessing the meatchoppingceremony, youwillwant to taste it – soorder the lamb kebab, whichisalso a verygenerousdish:three kebabs served on shredded pita alongwithgrilledvegetables, turmericspicedrice, hot bulgur and lots of freshparsley. Finally, try the extremelysweetkanafeh, alongwith black coffee withcardamom, servedtraditional style, to balance the sugarlevels.