Arrival in Israel: First Steps in the Holy Land

Monday, February 27, began long before dawn. Our flight to Tel Aviv was scheduled for 8:20 AM, requiring us to be at the airport no later than 6:20 AM. Fortunately, Madrid’s morning traffic was virtually non-existent at that hour.

The thoughtful staff at Hotel Regente prepared breakfast bags for us to take on the go—a sandwich, fruit, juice, and water—leaving the coffee enthusiasts among us to hold out until passing airport security.

Arrival at Ben Gurion International Airport, the gateway to Israel.

Passing Through Ben Gurion: Security and Formalities

Following a smooth, nearly five-hour flight, we touched down at Ben Gurion International Airport, Israel’s primary aviation hub conveniently situated between Tel Aviv and Jerusalem.

While the queue for border control was lengthy, it was comparable to other international hubs. The process itself, however, is distinctly rigorous: document checks and security interviews are thorough, and we observed several travelers being escorted to secondary interview rooms within the terminal.

“The trip’s first notable surprise happens at immigration: Israel no longer stamps passports. Instead, visitors receive a small blue entry card with a barcode used to unlock the turnstiles leading into the country and baggage claim.”

Meeting Our Guide and First Culinary Impressions

Once through security, we were met by a representative from our local tour operator. After verifying the full group was present, they escorted us to the main exit, where we were introduced to the man who would guide us throughout the entire journey: Saúl Zadunaisky.

An Israeli native born in Rosario, Argentina, Saúl brought together deep academic credentials—holding both a bachelor’s and master’s degree in local history and geography—and years of field expertise as a licensed guide.

From the airport, we transferred directly to the Leonardo Art Hotel Tel Aviv. After checking into our rooms and enjoying some leisure time to soak in the Mediterranean atmosphere, we gathered for our first dinner—a delightful introduction to the vibrant, aromatic flavors of Middle Eastern cuisine.

Our adventure was no longer a plan on paper: it had taken shape and held the name of Israel.