When cooking I believe in the essence of freshness. This is for me the main value, supporting also the others. Local ingredients, seasonal, local producers and simplicity, creating great food. When going to Berlin's markets I see the fresh products as colors in my pallet. I often don’t have a fixed idea about what I want to cook or I change it according to what I find fresh.  Here you can find some more information about my concept of cooking in the interview I gave to Esspress about my cooking line, FreitagsMarkt.


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A talk with Chef Gal Ben Moshe from Prism
Fri, Apr 10
Free on Zoom
Apr 10, 3:00 PM – 4:30 PM GMT+2
Free on Zoom
Chef Gal Ben Moshe who just recently received his first Michelin star for his restaurant Prism, will come to talk to us about the winning, the current situation and his future plans.