Bonvivant Cocktail Bistro goes completely vegan

BERLIN. The journey is the destination, at least according to the team at Bonvivant. This Michelin-starred restaurant is constantly striving to improve sustainability and surprise guests with innovations – especially in the kitchen. The team is now celebrating a new milestone in the restaurant's consistent development: from now on, the menu will be 100 per cent vegan. After proving since January 2025 that plant-based fine dining can be as enjoyable as it is versatile, the first-class brunch menu is now also free of animal products. Bonvivant is thus consciously bucking the Berlin trend of moving away from veganism.

"For us, the vegan approach is a decision in favour of the best taste, the highest creativity and climate friendliness," says head chef Nikodemus Berger. The fact that the transition from vegetarian to vegan took a long time is because Nikodemus Berger did not want to compromise on taste. On the contrary, he challenged and encouraged his team to create special experiences with unusual ideas. No substitute products are used. "We were never interested in creating cuisine that imitates animal products, but rather in creating independent innovations that delight our guests with their taste, texture and presentation," emphasises Berger.

The vegan menu, which also includes drinks, brings everyone back together at the table. No matter what dietary preferences guests have, dinner and brunch at Bonvivant impress with fine nuances and big ideas. "Vegan cuisine is a forward-looking form of culinary culture, and we want to convince as many people as possible of this," explains owner Jules Winnfield. Bonvivant also fills the gap left by the recent closures of vegan restaurants – with premium quality and without dogma. "Giving up has never been a good option," Winnfield continues, "we are delighted not only to prove to our guests that vegan Michelin-starred cuisine is a win in every respect, but also to encourage colleagues not to lose sight of sustainability and contemporary cuisine."