Behind the anthracite walls and the gold-framed brass counter on Fritschestrasse, Gal Ben Moshe rewrites Levantine cooking.
After closing his earlier project Glass, he opened Prism. The room has since stood for a reading of the region between Israel, Syria and Lebanon that runs well past hummus and shawarma. The signature technique is the open hardwood embers — from sourdough to lamb, almost everything moves through the fire. The eight-course set features lamb confit with yellow dates, radish and a shiso-leaf wrap among other dishes. The wine list runs to over 230 positions, leaning hard on Israel.
