The Golvet at Berlin Food Week 2021 Flights of fancy not only in culinary terms

At Golvet, you don't just walk through the door. You have to ring the bell to get to the lift, which then takes you up to the 8th floor. The modern restaurant high above the rooftops of Potsdamer Strasse offers a magnificent view, which we were absolutely enraptured by on our last visit. 

But Golvet is not only literally high up. In a figurative sense, chef Jonas Zörner and his team are also so convincing in culinary terms that they defended their Michelin star for the fourth time in a row in February. The play of ingenious textures and flavours is resourceful, clever and always with a wink. In the process, the Golvet team demonstrates an aromatic as well as textural accuracy in the open kitchen, which ensures that the fabulous view actually recedes into the background.

The playful and tasty cuisine certainly made an impression on us. And then there are the drinks that bar manager Andreas Andricopoulos conjures up here at the bar: creative, visionary and excellent. Just like the whole ensemble of wines, food and great service at Golvet, where they are always thinking about how the restaurant can become even more environmentally and climate-friendly.

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Any herbs and cresses on the plates come from the restaurant's own small herb garden on the roof terrace, and organic waste is recycled in worm bins in the cellar. There is a lot of fermentation and pickling, and food leftovers are avoided or recycled. For example, coffee grounds are used to make coffee kombucha or the basis for various vinaigrettes. It should be easy to create a climate-friendly menu for the city menu of the Berlin Food Week 2021.

Golvet already has its sights set on climate-neutral gastronomy that promotes sustainable agriculture. We are excited to see what culinary flights of fancy the Golvet team will come up with for Berlin Food Week 2021. It's guaranteed to be delicious. As soon as the city menu has been decided, you'll find out here.

Translated by Alexander Brandes

Ronja C. Kolls

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