The GOLVET is the contradiction in itself: neither casual nor fine dining. Regional but strictly European. Classically French and “properly cooked”, but with a taste of American accents, just as our semi-American head chef Björn Swanson loves it. Only the name is Swedish. Like the one of our restaurant: GOLVET means “ground”. Therefore the 80 seats are consequently on the 8th floor, 32 meters above the city. This is GOLVET – with grip, but always with the best perspectives.
Berlin’s culinary highlight
Sucuk meets parsley root, scallop meets peanut butter and red cabbage meets PX sorbet: All the differences that make the German and European culinary culture great, end up in unusual fashion on our plates at Golvet. When head chef Björn Swanson and his team get started in the open kitchen, the “present” begins in 7 courses. But the “future” can be surprisingly predicted in 4 menu courses. Sommelier and restaurant manager Benjamin Becker and bartender Andreas Andricopoulos set their own accents with their wine, non-alcoholic or unusual cocktail pairings.
Welcome on board! Captain Andricopoulos welcomes all fans of drinking at the 13-meter-long GOLVET counter. Bar manager Andreas Andricopoulos takes his guests on a trip to the Baltic Sea through the glass. From Belgium’s coast greets “Princess Charlotte” from Finland a “Scandinavian Smash” and from Berlin, after all, located on the Spree and Havel, a “Kreuzberg mocha”. The mirrored wall offers enough space for a very selected and often in small manufactures produced spirits. Aquavit is particularly popular – with more than 30 varieties, GOLVET has the largest selection in Germany. Those who prefer not to drink alcohol get sophisticated such as a “salty watermelon” or a classic Aperol Spritz or Gin Tonic “without”. By the way everybody can sit at the bar for culinary delights – the “Little GOLVETS”, miniatures from our menu, are served there as bar food in tapas style.
Tradition meets contemporary spirit! In the private dining room at GOLVET, the long table can now be set with an exclusive edition of KPM Berlin’s “Kurland Royal Noir” porcelain in the naturally GOLVET colors – copper and black. Chef Björn Swanson proudly puts his 16 Gault & Millau points and his Michelin star dishes on the table. Internationally designed dishes, based on a European-oriented kitchen by a “real Berliner” who is also an original “half-American” – more Berlin in one concept is almost impossible!
The Königliche Porzellan Manufaktur (KPM Berlin), the Royal Porcelain Manufactory of Prussian King Friedrich II., is also considered a “real Berliner”. It was founded in 1763 in Wegelystraße where all of its pieces have always been manufactured – only a few kilometers away from GOLVET. Since 1790 the Kurland tableware is named after Peter Biron Duke of Kurland and is decorated with its characteristic relief with antique hangers. In our GOLVET edition the relief band is made of copper by the porcelain painters of KPM Berlin who put it in small pieces on the dark background.
The long wooden table in the private dining room is also available in the Kurland GOLVET edition. It can be booked exclusively by groups from 10 to 20 people. It offers a very special dining experience with a view at “Goldelse”, the Victory Column in the Tiergarten, and between the posted street slogans of the urban art artists of “Notes of Berlin” on the walls. A dinner at the private dining room of GOLVET set up with the Kurland GOLVET tableware definitely is a fine dining experience contemporary, rough and traditional all in one – just as Berlin itself!
The heads behind GOLVET: Barman Andreas Andricopoulos, head Chef Björn Swanson, Restaurant Manager and sommelier Benjamin Becker (from left to right).