The lobby of Tel Aviv University’s Green House was packed last Thursday evening. The air buzzed with a cacophony of Hungarian, English and Hebrew. In the corner of the hall – a restored 19th-century building and one of the last remnants of the village of Sheikh Munis – sat a long refreshments table. Among the bottles of Galilean wine and arak stood a green, round-bottomed bottle of Unicum, Hungary’s iconic bittersweet herbal liqueur. To the dozens who gathered there, it looked perfectly at home.
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