We’re open: Easter / April 21th from 7pm on
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.
Great things cast their shadows: our second birthday for example! On June 9th, 2019, the GOLVET crew wants to celebrate with glamor, glory, seven courses and a lot of music. Just as we love it, of course, with good friends, always culinary and creative! Björn Swanson has invited five guest chefs from all over the republic & even one from Switzerland. A guest bartender will mix, shake and stir drinks with Andreas Andricopoulos and sommelier Benjamin Becker invites a guest winemaker. Yes, are they still doing anything themselves? Sure, of course. Chef Swanson and his team also contribute to the menu. And the whole service team is ready to make it an unforgettable birthday break. In this sense: Save the Date! Or give away a ticket for the evening. To yourself or to your loved ones – 200 €
The heads behind GOLVET: Barman Andreas Andricopoulos, head Chef Björn Swanson, Restaurant Manager and sommelier Benjamin Becker (from left to right).
High-Class Gastronomy meets Urban Art