The restaurant has preserved its original setting including lots of vintage objects and a slightly dated country inn feel. The many pretty objects and musical instruments recall a bohemian vibe from the past. The service is pleasant but decidedly informal. As the restaurant fills up with tourists, they are showered with attention. The menu reflects the life experience, engagement and personality of Moshe Basson, one of Israel’s legendary chefs, and the country’s only slow food chef, who picks her own herbs and spices from the surrounding area and is a walking encyclopedia of the region’s cuisine. He offers three tasting menus. Try the Ridgeley, a local herb close to chard, with a slightly gelatinous, delicious texture or the famous Maklouba of Eucalyptus, a classic Palestinian dish served in a mini-cassolette, with a ritual consisting of making a wish before tasting the dish. The lamb cocotte, an earthy dish served with crusty pita dough, cut as it is served, reveals a tasty, melt-in-your mouth preparation, with potatoes, okra, and delicious meat. We would like Chef Basson, who has inspired so many Israeli chefs, to offer some new creations ; perhaps the service could be slightly more structured and the design updated. It would be lovely to once again experience the Eucalyptus that first enchanted the Israeli culinary scene.