Route 672 winds along the ridge of Mount Carmel, serving as the main artery through the Druze towns of Isfiya and Daliyat al-Karmel. Between garages and nurseries, travelers find countless restaurants and shops. But even before entering Isfiya, a familiar aroma begins to spread, one that sets off every taste bud and is impossible to mistake: shawarma.
Driving through the tourist center of Daliyat al-Karmel and out toward the Carmel forests, it’s impossible to miss the dozens of shawarma restaurants lining the road. Colorful signs call out to passersby, enticing them to step inside.
Shawarma in Daliyat al-Karmel is hardly new. But in recent years, it has become a full-fledged phenomenon, with a wave of new eateries specializing in roasting meat on giant skewers—what local business owners proudly call the “new wave.”
Some veteran shawarma spots have set the standard here since the 1990s. But newer restaurants, many less than a year old, have raised the bar with top-quality meat, wood charcoal, secret spice blends, freshly baked flatbreads and more. Their arrival has also sparked a new trend on Route 672: shawarma tourism.
Enthusiasts from across Israel now flock here, seeking what they consider the pinnacle of pita or laffa perfection. They hop from restaurant to restaurant, sampling shawarma, exchanging tips in dedicated online groups, ranking and recommending favorites on social media.
The shawarma strip has positioned Daliyat al-Karmel as a serious contender for the crown of Israel’s shawarma capital. Here are two of its highlights:
Shawarma 11
The small, bustling spot opened by Adam Hasson—one of the pioneers of the new wave—has been running for more than eight years. Service is quick and practiced, with regulars getting their favorites without needing to order. There’s only one skewer here: a massive, glistening beef shawarma studded with lamb fat. When it runs out, the place shuts down for the day.
One of its signatures: fresh, soft laffa bread is rubbed against the rotating skewer to soak up juices before being stuffed with a generous portion of meat and salads. There’s also hummus and zigzag-cut fries. Everything is fresh and irresistible. Staff T-shirts sum it up: “The head says gym, but the heart says shawarma. Go with the heart.”
☎ 04-774-0669
Al Hadid
One of the strip’s veterans, Al Hadid marks its 30th anniversary this year. Its success lies in consistently high-quality shawarma, which has earned it a regular spot on nearly every recommendation list in Daliyat al-Karmel.
Al Hadid played no small role in fueling the current shawarma tourism boom, though it has long drawn loyal customers from far and wide. Multiple beef skewers spin here daily, and while pitas and laffas are popular, the restaurant’s most famous dish may be the shawarma baguette—an enormous loaf stuffed with meat and, if desired, spreads and salads. Regulars swear it’s a must-try.
In many ways, Al Hadid paved the shawarma road back when Daliyat al-Karmel was still a small town best known for wicker furniture.
☎ 04-839-6366
Shawarma Wabas
This small, relatively new spot belongs to Eli Kara, a cousin of former Knesset member Ayoob Kara. A trained chef, Eli has run a shawarma catering service for 17 years. Six months ago, sensing the right moment to make his mark, he decided to aim for Israel’s shawarma hall of fame. After extensive research in Bodrum, Turkey, and with unwavering support from his wife, he opened a small shop in the heart of Daliyat al-Karmel that almost immediately became a hit.
Shawarma Wabas now tops nearly every list of local recommendations. The meat comes from the well-known Ihsan delicatessen, which supplies skewers to many restaurants, with a mix of 60% lamb and 40% beef. It’s grilled over mulberry wood charcoal for a strong aroma, served with a secret tahini–amba sauce prepared on-site, and seasoned with 18 different spices. Homemade pickles and salads complete the experience, alongside the restaurant’s standout: thin, flexible Druze laffa baked fresh.
☎ 050-982-3049
BBQ Mirage
Three years ago, this restaurant opened at the entrance to Isfiya and quickly became a sensation among shawarma fans. The shawarma itself was excellent, but what really made waves was the presentation: enormous shawarma wheels mounted horizontally, turning over open coals—completely unlike anything seen before. The owners said the method gave the meat a more intense flavor, with fat seeping between the layers.
After three years of runaway success, the war with Iran gave the owners an opportunity to pivot. They closed the Isfiya branch to turn it into the flagship of a new chain, which now boasts 15 locations nationwide. The flagship restaurant has just reopened, alongside new branches in Hurfeish and Baqa al-Gharbiya. It’s best to call ahead to check if doors are open.
📍 Main Road, Isfiya | ☎ 04-839-0123
Albasha
Adi’s beloved shawarma restaurant is known for warm, generous hospitality. Adi piles so much meat into the pita that it looks like a mountain spilling over the bread. The skewer is made of juicy lamb cuts, with plenty of crispy edges. The pita soaks up the fat, and with parsley, sumac onions and tahini, the result is one of Daliyat’s tastiest sandwiches.
The seasoning is delicate, highlighting the natural flavor of meat freshly sliced onto the pita. Al Basha encourages diners to enjoy shawarma simply—in pita, without extras like hummus. Still, small plates of fries, pickles and salads make for a delightful table spread.
☎ 052-853-7497
Shawarma Al Amal
Twenty-nine years ago, Amal Marih opened this restaurant, personally preparing daily skewers of beef and lamb fat. Over the years, Al Amal became a household name on the shawarma strip. Today, his son Ihab runs the place, continuing the tradition of top-quality shawarma.
The walls feature photos of famous patrons, from Israeli businessman Eyal Waldman to Nvidia CEO Jensen Huang, who became a fan after Waldman brought him in. Saturdays are especially lively here, when Amal plays the violin, Ihab drums on a darbuka and the youngest son joins in on the bendir. Customers pause eating or waiting in line to enjoy the family’s spontaneous concerts, a unique three-generation performance.
☎ 050-447-3720
Shawarma Raslan
This place was long known as Shawarma Kamil, but not for much longer. A small, fairly new restaurant, it quickly earned a reputation as one of the favorites on the strip. Recently, owner Kamil opened a branch in Netanya and sold the Daliyat spot to Raslan Nasraldin.
Raslan, who has completed three rounds of reserve duty over the past year and a half, decided to improve on Kamil’s base. The restaurant now serves top-quality beef shawarma sourced from Ihsan delicatessen, with a gleaming salad bar, soft pitas and flexible laffas—delivered with a smile and generosity. Located right next to Al Hadid, Raslan’s restaurant offers visitors the chance to sample excellent new shawarma built between tours of army service.
