We ate breakfast in an old winery that was converted into a restaurant and visitor's center.
Breakfasts in Israel are an odd mix of foods... Cucumber, tomato, feta salad; scrambled eggs or very flat omlette; variety of cheeses, soft and semi-firm; fish, usually salmon, sardines, or whitefish; and breads. Because of the kosher rules, do not expect meat. (They put fish and eggs in the "non-meat" category.
After breakfast, off to find out more about the region and get our history lesson about the 19th century Baron Rothschild, whose money and entrepreneurship grew the region into a large developed area. Then a brief walk around town.C
easaria isn't far from the Zichron Yaakov region, and the Roman influence is still around. The more adventurous part of our tour was a visit to the site of ancient cisterns the Romans built to get water into thirsty, bath-happy Ceasaria. We climbed down one of the 7 shafts, and splashed through the hand chiseled tunnels in an inch of water, 
then 2 inches, then 5, then 8, then up to my knees, then my hiney.
Course, that was all before lunch, so I'll finish up about our afternoon next blog.
2 comments:
That's some cRaZy hAnD chiselling!
So what's at the end of the tunnel? Did you ever get there? Is is a big pool of water? Very intriguing!
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