Exploring the Upper Galilee: Culinary Artisans and Heritage Along Route 866

Route 866 meanders through the hills of the Upper Galilee, flanked by vineyards and orchards where the final grape clusters cling to the vines as the olive harvest approaches. Beyond this picturesque landscape lies a resilient community determined to sustain local commerce and culture despite regional challenges.

The journey begins in Moshav Safsufa, known in its branded iteration as Kfar Hoshan, at Sarona Patisserie. Founded by Sarona Dweib thirteen years ago, the establishment offers a selection of artisanal pastries and local wines. Visitors can sample a tribute to Grandmother Varda, featuring crispy brik pastry envelopes stuffed with potato, egg, and feta cheese, served alongside traditional condiments.

Further along in Moshav Kerem Ben Zimra, farmers Yasmin and Tomer Bojo operate the Mah Rabou vegetable garden. Utilizing sustainable agricultural methods, they cultivate seasonal produce ranging from radishes and carrots to leafy greens. On Fridays, their hangar transforms into a bustling local market providing fresh vegetables to the surrounding community.

In Moshav Dalton, the Recanati Winery blends modern architecture with a commitment to regional terroir. Producing over a million bottles annually while maintaining a boutique philosophy, the winery sources its ingredients from within a 40-kilometer radius. Visitors can enjoy local wines paired with artisanal dishes, such as a bulgur and beetroot interpretation of kibbeh, overlooking the peaks of the North.

The itinerary concludes in Reihania, one of Israel's two Circassian villages. Local guide Hani Madagi introduces visitors to the heritage, traditions, and equestrian culture of the Circassian community at the local heritage museum. A stroll through the tranquil alleys of the village leads to the Nalchik restaurant, where travelers can sample traditional pastries and dumplings.