A restaurant full of energy. The "Golvet" in Berlin is young, wild and full of deliberate contradictions. Neither casual nor fine dining. Regional, but strictly European.
|Martes||-||19:00 - 22:45|
|Miercoles||-||19:00 - 22:45|
|Jueves||-||12:00 - 22:45|
|Viernes||-||19:00 - 22:45|
|Sabado||-||19:00 - 22:45|
Classic French and "properly cooked", but with electronic music in the background and a lot of American accents, as the half-American chef Björn Swanson likes. There are no conventions in the Golvet. Here Sucuk meets parsley root, scallop on peanut or red cabbage on PX sorbet.
Sommelier: Benjamin Becker
Sommelier and restaurant manager Benjamin Becker and bar manager Andreas Andricopoulos set their own accents with unusual beverage accompaniments and extraordinary drinks.
4 course menu, including accompanying wines, water and coffee€278 für 2 Personen
Sit down for an evening of fine dining, and then create your very own dessert with guidance from an expert chef. Start by booking a dinner at one of about 80 JRE—short for Jeunes Restaurateurs—restaurants across Europe, run by an association of young chefs known for using traditional cooking methods to innovate the cuisine of their home countries. After your meal, head behind the scenes to the upscale gastronomy's kitchen, where you'll learn how to prepare a sweet treat.
Exclusively for Mastercard cardholders.Priceless