Interview: Elias Heintz, Bonvivant Cocktail Bistro

"It's not just about the flavour, but about the opportunity to seriously engage with a drink," explains Elias Heintz, bar manager at Bonvivant Cocktail Bistro in Berlin in the Restaurant-Ranglisten.de podcast, which is available on all popular podcast platforms. This philosophy is reflected in the bistro's drinks concept, which takes alcoholic and non-alcoholic accompaniments to a new level. It is particularly impressive that non-alcoholic alternatives now account for 25 per cent of orders. Heintz explains: "Sometimes non-alcoholic accompaniments are closer to the dish because you have to think more outside the box. It's about combining flavours in such a way that they ideally complement the food and don't compete with it."

Bonvivant takes a creative approach, deliberately replacing classic cocktail recipes with its own techniques and approaches. "We are deliberately below the alcohol content of a wine pairing so that the drinks remain light and don't overpower the culinary experience," emphasises Heintz. Salt, fermentation and herbal extracts are central elements of the drinks creations that make the bistro a pioneer on the Berlin gastronomy scene. Heintz adds: "Salt is indispensable for me. It enhances the structure and flavour of the drinks enormously and creates a special depth."

The combination of bar and kitchen is a key to Bonvivant's success. "The chef sets a framework and I develop the accompaniment within this framework," explains Heintz. This interplay of expertise and creativity results in drinks that are perfectly matched and open up new culinary possibilities. "Accompaniment is not called accompaniment for nothing - it's there to support the food, not dominate it."

Sustainability is a core value of Bonvivant, which is reflected in all aspects of its work. Heintz emphasises: "We're not going to save the world or Berlin, but we are continuously implementing small steps." Regular team meetings serve to evaluate progress and implement new projects such as the switch to sustainable materials or waste separation. "Our guests should have the opportunity to engage with our values if they wish, but we don't force anything on them," says Heintz. The comprehensive sustainability concept is not bold, but creates transparency and authenticity.

The working atmosphere at Bonvivant is also consciously designed. Heintz describes the bistro as a place where team members can pursue their own projects and personalise their jobs. "You define your own workplace a little bit, and that's what makes it so special," explains Heintz. This culture not only creates a good working atmosphere, but also has a positive effect on the guests. "It's precisely this atmosphere that adds that little bit extra that also goes down well with guests," he adds.

At just 24 years old, Elias Heintz can look back on an impressive career and sees Bonvivant as a platform for creative and sustainable projects. "I enjoy developing new projects that take the Bonvivant brand forward and communicate our values even more strongly," emphasises Heintz. This also includes events and the cookery studio, which are intended to expand the range and appeal to new guests. Despite the challenges of the Berlin restaurant scene, Heintz sees the bistro as a pioneer: "It is a place that offers guests the opportunity to experience star gastronomy in a relaxed format."

The Bonvivant Cocktail Bistro offers an impressive mix of bar culture and fine dining and attracts both star gastronomy newcomers and experienced gourmets. With its unconventional approach, innovative drink creations and clear philosophy, it sets new standards in the catering industry.