Reopening GOLVET

WE ARE BACK!

On September 3rd, 2020 we will finally open our doors again! From thursday to saturday from 5 p.m. the newly positioned bar and from 6 p.m. our open kitchen.

What is new?

  • New head chef
  • New bar
  • New menu
  • New opening hours
  • Menu for kids
  • Hygiene concept with personalized menus

New head chef: Jonas Zörner

Jonas Zörner has worked his way up from chef de partie to chef de cuisine in the GOLVET within the last two years. Thanks to his great talent and commitment, the passionate chef was already given more and more creative freedom and responsibility under the previous Executive Chef Björn Swanson and was promoted to Chef de Partie in March. Jonas Zörner became enthusiastic about cooking at the age of ten when he spent his vacations in starred kitchens as a teenager. He then learned his trade at the 2-star restaurant Facil. In March 2020 Swanson Zörner handed over the kitchen management. In June 2020 Zörner took over the post from Björn Swanson. The 27-year-old top chef from Berlin has and will continue and further develop the GOLVET’s Michelin star-crowned cuisine at the usual high level. His culinary signature: “Few very intensive, aromatic components, which are accurately worked out by hand and filigree, so that already small quantities provide for high pleasure,” explains the lover of herbs and citrus fruits.

Menu for kids

The latest innovation from the ambitious kitchen team: an extra menu for children. For the little guests, usual favourite dishes in star quality were developed. Zörner explains: “We like to combine highest professionalism with a relaxed atmosphere. Everyone is welcome. Lived hospitality has top priority for us”.

Hygiene concept

Of course, the GOLVET also takes into account the necessary corona-related hygiene regulations: disinfectant dispensers, tables for a maximum of 6 people with at least 1.5 meters distance to the adjacent table as well as personalized menus are available.

Share this post

Leave a Reply

Your email address will not be published.