Glass prepares turbot with freekeh and cauliflower puree
Israeli cuisine is as colorful as the country itself. Mediterranean, European, American and Arabian influences show themselves in this dish, served at Glass, a restaurant run by Gal Ben Moshe.
A bistro with a modern touch
With Glass, Gal Ben Moshe has created an usual place. His restaurant is an avant-garde gallery space in which "food art" is served. The dishes are rich morsels, sometimes served by the master himself. The "art" is striking, rich in flavor, high-quality - and ephemeral.
A gourmet since birth
"My life has revolved around food since as long as I can remember. My mom has the funniest stories about me being three years old and ordering shrimp with trout and almond sauce in a restaurant. No kids meals for me! Or sitting at the breakfast table eating cereal with cookbooks on the table, looking at the pictures. When I started reading, I started cooking." - Gal Ben Moshe
Behind the looking glass? The kitchen
"The idea behind the name is basically the idea behind the restaurant. The name existed as the concept before the place was chosen. It is about being able to tell a story with the food as a medium of art, of having this idea of transparency, of modernity - to kind of let people look into your kitchen. Not in a physical way, but in the conceptual way." - Gal Ben Moshe
4,000-year-old superfood from the Middle East
"Freekeh is a Palestinian wheat that is harvested a bit early in order to get it in the right condition. It is basically roasted on charcoals on an open flame. It is green because it is unripe and it gets this smokiness from the charcoal. That gives it something of a different flavor." - Gal Ben Moshe
Next-level cooking
At Glass, there is no ordering a la carte. You have your choice between two menus, with five or seven courses. Every month, there is a new menu. Gal Ben Moshe serves up tiny artwork on a plate five days a week. Like turbot with freekeh.