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 colours 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.

 

For reservations please contact us.

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.
שיחה עם שף גל בן משה
Thu, Apr 09
Free on Zoom
Apr 09, 3:00 PM – 4:30 PM GMT+2
Free on Zoom
השף גל משה ממסעדת פריזם, שרק לאחרונה זכה להיות הישראלי הראשון (והשני בכלל) שמסעדה בבעלותו זוכה לכוכב מישלן בגרמניה, ידבר על הזכיה, על המצב ועל התוכניות לעתיד
The alternative Seder (English)
Wed, Apr 08
Free Online dinner
Apr 08, 7:00 PM – 10:30 PM GMT+2
Free Online dinner
Dear friends, it's almost Passover, and many of us are not sure how to celebrate, especially those who are not home with enough people for a nuclear family Seder. So let's come together on zoom and celebrate, each in their own place, but all together.
גפילטע פיש למתחילים
Tue, Apr 07
במטבח הביתי
Apr 07, 6:00 PM – 7:30 PM GMT+2
במטבח הביתי
תמיד זה נראה לכם מסובך, מאיפה תשיגו קרפיון? בואו ללמוד איך מכינים גפילטע פיש טעים בקלי קלות