Last week, Israeli President Reuven Rivlin flew to Berlin to mark 50 years of German-Israeli relations. Lately, the culinary scene has provided another platform for cultural exchange.
Host Daniella Cheslow traveled to Berlin to find Yotam Ottolenghi on every bookshelf and a growing number of talented Israelis working the pots and pans.
At Glass restaurant, chef Gal Ben Moshe, a veteran of Israeli fine dining as well as Chicago’s Alinea restaurant, tells Daniella about the uphill struggle to get Germans to eat molecular food, and how he slips falafel into his appetizers.
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