Jerusalem, Israel

Typically more of a pilgrimage site than a sybaritic city, Jerusalem has now emerged as a culinary force to rival Tel Aviv. At the sprawling Mahane Yehuda Market, food-and-drink spots have popped up in produce stalls, many of which stay open long past sunset. The Jewish diaspora and Middle East merge at restaurants like Ishtabach—try the Kurdish shamburak, a pastry with brisket, potatoes, and chimichurri—and Machneyuda, known for its standout beef tartare with plums. Stay at the new boutique Brown Jerusalem Hotel, which will open soon in a restored Ottoman-era villa and serve drinks in an underground water cistern. —Sara Toth Stub