Last Tuesday, just before the Passover seder, chef Gal Ben-Moshe’s Berlin restaurant Prism received a Michelin star, one of the highest honors in the culinary world, for the fourth consecutive year.
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Although the establishment is only five years old and the German capital boasts only 23 Michelin-starred restaurants in total, the Israeli cook, who also runs Tel Aviv's high-end Pastel, still finds the news somewhat bittersweet.
For the past four years, since receiving their first Michelin star, they have been relentlessly striving to earn a second one, and this year, their confidence in achieving it was higher than ever.
"I feel like I have to keep apologizing and explaining it all the time," says Ben-Moshe.
"It's very hard for people outside to see our relentless aspiration for improvement. I know what we did to get the first star, and I am constantly working to improve, just like I progress with the food. I feel like I want to progress with the recognition and the awards, and at the same time, I know there will always be next year."
Berlin's Prism is an intimate restaurant that only accommodates 18 to 24 guests per evening, and is run by chef Ben-Moshe and his partner, Jackie Lawrence, who doubles as the restaurant's sommelier. The couple is supported by two other partners.
A fixed menu with 18 unique culinary components will take you back at least 350 euros per person. The meal opens with an array of bread and six appetizers, followed by five savory courses, a pre-dessert, a dessert, and three pâtés. Despite the restaurant's unassuming façade, it's difficult to imagine the exquisite culinary journey that unfolds inside every evening without experiencing it firsthand.
"I don't want to sound ungrateful," Ben-Moshe says. "This star is the biggest compliment in our field, especially since it's the fourth time, and it's no secret we're always pushing forward, and I understand the rules of how it works, I'm not against it. But we wanted more, pushed further, and felt like this year was the year that we'll finally reach two stars, but it didn't happen, so it's a mix of joy and disappointment."
The judges wrote about Prism's Michelin star, "The dishes are based on excellent raw materials, interesting and abundant in contrasting flavors. Beyond the presented culinary variety, what is really impressive here is the very personal touch of the chef that cannot be found anywhere else."