Peter Maria Schnurr does not shy away from contradictions. Algae in dessert? Strawberries with harissa? Impossible - or maybe it is?
Anyone who embarks on an evening with Peter Maria Schnurr will experience a culinary rollercoaster ride full of surprises and WOW moments. His presence is captivating, his creativity impressive, and his cuisine sets standards in Michelin-starred gastronomy: a wild journey to unexpected explosions of flavor that resonate for a long time.
Cooking is art - and Schnurr is an artist who sets himself no limits. He provokes, experiments, breaks rules. He sweeps through the kitchen like a whirlwind, infecting his team with unbridled energy and creating pure magic.
Anyone who embarks on an evening with Peter Maria Schnurr will experience a culinary rollercoaster ride full of surprises and WOW moments. His presence is captivating, his creativity impressive, and his cuisine sets standards in Michelin-starred gastronomy: a wild journey to unexpected explosions of flavor that resonate for a long time.
Cooking is art - and Schnurr is an artist who sets himself no limits. He provokes, experiments, breaks rules. He sweeps through the kitchen like a whirlwind, infecting his team with unbridled energy and creating pure magic.
The fact that he found his way into top gastronomy is not least thanks to his persistence. The banking apprenticeship that his father had planned for him? Not a chance. Instead, he began a classic chef apprenticeship with Gutbert Fallert at the Hotel Talmühle - the start of an impressive career. Hirschen, Andresen's Gasthof, Sonnora, Le Val d'Or - more Michelin-starred restaurants followed, where Schnurr honed his skills until he landed in Berlin with Siegfried Rockendorf for the first time in 1995. In 2005, he moved to Leipzig, where he took over the management of Falco. Within just 3.5 years, he lead the restaurant to two Michelin stars and held them for 16 years - a masterly achievement.
His cooking used to be more classic and conservative, but today his cuisine is more radical, bold and unconventional. Schnurr combines what doesn't belong together and creates harmony where there shouldn't be any. He creates new worlds of taste with surprising product alliances and expressive aromas.
"I can now imagine flavors in my head," says Schnurr. His many years of experience have taught him what works. Or could just work. For example, tuna with vanilla ice cream without sugar. Sounds weird at first. But it works after all. And hits the palate like a bomb.
Punk with heart and exuberant creativity
He finds his inspiration away from other starred kitchens. "I haven't been eating out at the high-end for many years. It's like a kind of self-protection. If you eat somewhere else and are taken with it, you are somehow subconsciously guided by it. I tend to find my inspiration in everyday life and on the street," says Schnurr.
Like on the sidewalk in Cape Town, for example. "I'm sitting there with my wife, looking up at the starry sky and eating a South African sausage with caramelized onions. That's when it starts to work for me," he reports. Or at the Louis Vuitton store in Paris, decorated in yellow, which inspired the dish "tout jaune", an all-yellow course with lentils, saffron and peach.
So what can we look forward to at GOLVET in the future? Schnurr is still keeping a low profile as far as the future menu sequence is concerned. One thing is certain: his signature dish "Annika Maria", named after his daughter, is moving to GOLVET with him. The vegetarian menu also surprises with sophisticated ideas - such as a course inspired by the Tuna Garten at the legendary Berlin club Tresor, then still located at Leipziger Straße 126. Berlin club history to taste. Because Schnurr is a techno kid. He spent 10 years in the capital, from 1995-2005. Now he's back. In a location that seems to have been made for him: unconventional, unpretentious, untamed. And at the same time at the top - not only because of the breathtaking view over Berlin, but above all because of the creative cuisine and impeccable service. Look forward to unforgettable evenings at the GOLVET. Peter Maria Schnurr and his team are waiting for you!
