GOLVET
Berlin (Germany)
Berlin (Germany)
Jonas Zörner
Martin Wolf
Opening times
| Mo | Tu | We | Th | Fr | Sa | So | Holiday | |
|---|---|---|---|---|---|---|---|---|
| Lunch | ||||||||
| Dinner |
FT = holiday
18.00 - 22.45
Küche von 18.00 - 21.30
Extras
Culinary highlights
Küchenchef Jonas Zörner hat sich auf allen Ebenen der Herausforderung gestellt, ein vegetarisches Menü mit gleichem Stellenwert zum klassischen Fisch-Fleisch-Menue als Signature zu kreieren.
Prices
160 € für 7 Gänge (normale und vegetarische Option)
Price for set menu
€ 170 for 7 courses
Ranking with rating and award
Volkenborn ranking
4/5 (excellent)
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | t t+ | 16,0 |
| Gusto "pans" | 7+/10 | 16,5 |
| Feinschmecker "points" | FFF+ | 17,2 |
| Schlemmer Atlas "spoon" | XXX | 15,0 |
| Falstaff "points" | 90-92 | 16,5 |
| Grosser Guide | hhh | 15,0 |
| Varta "startip" | *tip k + s | 18,4 |
World Ranking
Place 1109 World ranking
Place 115 Ranking Germany
Ranking portals (USER)
World Ranking (PRO)
17.33 very good
World Ranking (USER)
0.00 Amount: 0
Gourmet Club rankings
No guest reviews available yet
Kitchen and service team
Jonas Zörner
Martin Wolf
Volkenborn ranking
4/5 (excellent)
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | t t+ | 16,0 |
| Gusto "pans" | 7+/10 | 16,5 |
| Feinschmecker "points" | FFF | 16,2 |
| Schlemmer Atlas "spoon" | XXX | 15,0 |
| Falstaff "points" | 90-92 | 16,5 |
| Grosser Guide | hhh | 15,0 |
| Varta "startip" | tip k | 14,4 |
Volkenborn ranking
4/5 (excellent)
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | t t+ | 16,0 |
| Gusto "pans" | 7+/10 | 16,5 |
| Feinschmecker "points" | FFF | 16,2 |
| Schlemmer Atlas "spoon" | XXX | 15,0 |
| Falstaff "points" | ||
| Grosser Guide | hhh | 15,0 |
| Varta "startip" | tip k | 14,4 |
Volkenborn ranking
4/5 (excellent)
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | ||
| Gusto "pans" | 7+/10 | 16,5 |
| Feinschmecker "points" | FFF | 16,2 |
| Schlemmer Atlas "spoon" | ||
| Falstaff "points" | ||
| Grosser Guide | hhh | 15,0 |
| Varta "startip" | tip k | 14,4 |
Volkenborn ranking
5/5 (first class)
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | ||
| Gusto "pans" | 7+/10 | 16,5 |
| Feinschmecker "points" | FF+ | 15,2 |
| Schlemmer Atlas "spoon" | XXX | 15,0 |
| Falstaff "points" | ||
| Grosser Guide | hhh | 15,0 |
| Varta "startip" | tip k | 14,4 |
Volkenborn ranking
5/5 (first class)
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | ||
| Gusto "pans" | 7/10 | 16,0 |
| Feinschmecker "points" | FF+ | 15,2 |
| Schlemmer Atlas "spoon" | XXX | 15,0 |
| Falstaff "points" | ||
| Grosser Guide | hhh | 15,0 |
| Varta "startip" | tip k | 14,4 |
Volkenborn ranking
Restaurant guide (PRO)
| Michelin "stars" | ✱ | 17,2 |
| GaultMillau "toques" | ||
| Gusto "pans" | 7/10 | 16,0 |
| Feinschmecker "points" | ||
| Schlemmer Atlas "spoon" | XXX | 15,0 |
| Falstaff "points" | ||
| Grosser Guide | ||
| Varta "startip" | tip k | 14,4 |
Menu, prices and more infos
| Seating capacity | 70 |
|---|---|
| Employees | 25 |
| Prices | 160 € für 7 Gänge (normale und vegetarische Option) |
| Price for set menu | € 170 for 7 courses |
| Appetizer | POWERADE mit Meerrettich und Zitronenthymian |
| Main dish | MULARDE VON ODEFEY UND TÖCHTER mit Sellerie und Sauce Rouennaise |
| Dessert | SCHWARZER SESAM mit Valrhona Opalys und roten Trauben |
| Menu | golvet.de/golvet-speisekarte |
| Accepted credit cards |
|
| Catering | Exklusive Belegung ab 15.000 € (netto) |
Restaurant and gourmet news
![[Translate to English:]](/fileadmin/_processed_/8/a/csm_20210605-Edip_Sigl_Eroeffnung_ESSENZ__2__845784872b.jpg "[Translate to English:]")
![[Translate to English:]](/fileadmin/_processed_/7/c/csm_20241004LOUIS-restaurant--_R__4d50ef085a.jpg "[Translate to English:]")
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Restaurant critics
Conclusion: Das war ein wunderschöner Abschluss zu meinem vegetarischen Menü, das geschmacklich und handwerklich auf aller höchstem Niveau war. Read more...
