Barely a decade ago, "restaurant" in Israel meant little more than a falafel or shawarma shack. But with so many Israelis traveling throughout Europe, Asia, and Latin America these days, the nation is connected to global food trends as never before, and has embraced (a tad late, perhaps) trendy dishes such as quinoa, smoothies, health wraps, and Asian noodles. Of course, Israel still serves some of the best falafel and hummus in the world. In Tel Aviv, head to HaKosem, near Dizengoff Street, for the former (1 Shlomo HaMelech St.; 972-3-525-2033) and Daddy Gil's, close to posh Rothschild Boulevard, for an organic portion of the latter on homemade whole-wheat pita (55 Yehuda Halevi St.; 972-3-566-3320). While many Israeli restaurants—especially outside of Tel Aviv—are still kosher (or vegetarian), some like Mona and Manta Ray now serve pork and shellfish, and even remain open on Saturdays. What's more, many kosher restaurants are reaching culinary standards that match, if not exceed, those of their trayf cousins. Examples include Canela in downtown Jerusalem and Deca in Tel Aviv's up-and-coming industrial east, which offers a fish and dairy menu along with innovative design.