{"id":1204,"date":"2021-04-14T06:00:59","date_gmt":"2021-04-14T06:00:59","guid":{"rendered":"https:\/\/uberlin.co.uk\/glass-berlin-archives-uberlinuberlin\/"},"modified":"2021-04-14T06:00:59","modified_gmt":"2021-04-14T06:00:59","slug":"glass-berlin-archives-uberlinuberlin","status":"publish","type":"post","link":"https:\/\/uberlin.co.uk\/glass-berlin-archives-uberlinuberlin\/","title":{"rendered":"Glass Berlin Archives : \u00fcberlin\u00fcberlin"},"content":{"rendered":"
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November 8, 2013<\/abbr><\/h5>\n
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Glass Berlin<\/a><\/h3>\n

by James Glazebrook<\/span><\/h4>\n
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Spoiler alert! Here’s a sneak peek of Glass Berlin<\/a><\/strong>‘s signature “mystery” desert, the Candy Box – a confection of homemade gummy bears, chocolate caviar, sweet herbs and other treats, spread across a table-sized sheet of aluminium foil. I’m sure Gal Ben Moshe won’t mind us blowing his restaurant’s worst-kept secret, because: every time the dish is prepared at a table, it draws the attention of all the other diners anyway, and it perfectly illustrates the head chef’s playful approach to cooking.<\/p>\n

Moshe draws on cherished memories for inspiration – the Stadtgarten of vegetables, flowers and earth(!) brings an open-air picnic from\u00a0Tempelhofer Feld<\/a>\u00a0to the plate, and other experimental dishes infuse his Israeli upbringing with the wide-eyed wonder of a (fairly) recent arrival in Berlin. If you go to Glass (and you should) we recommend trying the vegetarian menu – the Hokkaido of filled pasta, butter rum, brussels sprouts, cranberries and chestnut was a delightful surprise – and asking your attentive host about the influences behind his adventurous cuisine\u2026 and his awesome tattoo!<\/p>\n

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