Hey,
I have a trip planned for Israel and haven't been there in quite a while and trying to wrap my head around the hechsherim thing...
1. Reading the forums, I see conflicting reports/messages about different restaurants if the hechsher is a good one or not. and some restaurants i don't see any mention at all. In NY I know all hechsherim and I'm comfortable eating at a place like Le-marais (which has only an OU glatt). Can anybody enlighten me on the matter? is the rabanut a total joke? does it need to have another "charaidi" hechsher? is that for milk (I need Cholov Yisroel) or also for meat?
2. Would the same apply to the breakfast at the hotels (outside of Jlem)?
3. In particular, I'm trying the three places I'm trying to see if the hechsher is good is: Decks in Teveria, Herbert Samuel in hertzlia, Blue sky in Tel Aviv.
If anybody can help me out and enlighten me, i would greatly appreciate it.