The glass serves turbot with freekeh

Kitchen at a high level

Israeli cuisine is as colorful as the multi-ethnic state itself. Mediterranean, European, American, and Arabic influences are also reflected in the turbot with Freekeh, which Gal Ben Moshe serves in the Berlin glass.

Interior of the Berlin restaurant Glass (Photo: Lena Ganssmann)

A modern interpreted bistro

With the glass, Gal Ben Moshe has created a place that polarizes. His restaurant resembles an avant-garde gallery in which food is art. Served in small bites, sometimes by the master himself. This art is striking, high quality, rich in flavors – and perishable. But just because it tastes so good.

Gal Ben Moshe, Israeli chef and operator of the Berlin restaurant Glass (Photo: Lena Ganssmann)

Chef and gourmet from an early age

“For as long as I can remember, everything in my life has been about food. My mother can tell the funniest stories of how I order shrimp with trout and almond sauce at the restaurant as a three-year-old, not a children’s plate. Or how I eat muesli at the breakfast table and take pictures look at a cookbook. Then when I could read, I started to cook. ” – Gal Ben Moshe

Interior of the Berlin restaurant Glass (Photo: Lena Ganssmann)

Artful transparency

“The name of the restaurant is the concept at the same time. Both existed before I found this place. So it has nothing to do with the whole glass here. It is about telling stories with food as an artistic form of expression. We want to be transparent and be modern and let people look into the kitchen figuratively. ” – Gal Ben Moshe

Turbot with Freekeh from the Glass restaurant in Berlin (Photo: Lena Ganssmann)

4000-year-old superfood

“Freekeh is wheat from Palestine. It is harvested when it is not ripe. To be ripe and you can eat it, it is roasted over charcoal. It is still green because it is immature, and the charcoal gives it a smoky, slightly different taste. ” – Gal Ben Moshe

Turbot and cauliflower puree with Freekeh from the Israeli restaurant Glass in Berlin (Photo: Lena Ganssmann)

The kitchen at a high level

No à la carte food is offered in the glass, but you can choose between two menus – with five or seven courses. Every month, Gal Ben Moshe designs a new menu sequence and creates small works of art on plates in his restaurant five days a week. Like turbot with cauliflower puree and Freekeh.


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