GOLVET

GOLVET Manhattan-Feeling in Berlin: Das im 8. Stock und in 32 Metern Höhe gelegene, seit 2017 in Folge mit e
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Chef Jonas Zörner (Berliner Meisterkoch 2022) und sein Team bieten kulinarische Höchstleistung und handwerkliche Perfektion. 100% produktfokussiert und so nachhaltig und regional wie möglich, ist das Credo des GOLVET. Der Sommelier setzt mit ausgefallenen Wein- oder Getränkebegleitungen eigene Akzente während José Kolbe an der Bar kreative Drinks serviert.

Our doors are taking a short summer break, but we’re already looking forward to welcoming you back from 19th August.We’l...
01/08/2026

Our doors are taking a short summer break, but we’re already looking forward to welcoming you back from 19th August.

We’ll return with new seasonal dishes, exciting pairings, and fresh culinary experiences—all crafted to celebrate the flavours of the season.

Reserve your table now and be among the first to discover what’s new.

We can’t wait to host you again.

Les Jardins de Babylone is an exceptional Jurançon AOC by Didier Dagueneau, made from Petit Manseng grapes grown on stee...
17/07/2026

Les Jardins de Babylone is an exceptional Jurançon AOC by Didier Dagueneau, made from Petit Manseng grapes grown on steep hillside vineyards in southwest France. Intensely aromatic, with notes of stone fruit, citrus, honey, and vibrant acidity, it’s a wine that offers both richness and elegance.

It’s now part of our iconic wine pairing, alongside our dessert: apricot, almond & anise hyssop. The freshness of the wine keeps the dessert light while echoing the fruit and bringing out the floral and herbal nuances.

Our herbs are sourced weekly from our local farmer , ensuring exceptional freshness and quality. More than a garnish, th...
06/07/2026

Our herbs are sourced weekly from our local farmer , ensuring exceptional freshness and quality.
More than a garnish, they are an integral part of each dish—carefully selected to enhance flavor, aroma, and balance.
Each element is used with purpose—not simply to delight the eye, but to elevate every bite.

24/06/2026

The star stays. ⭐️
Under chef Nicholas Hahn, GOLVET keeps its Michelin recognition: A clear signal for the new direction at the restaurant above Potsdamer Platz.

We’re glad to see this confirmed, and we’re already looking ahead: The next twelve months are about reaching for what comes next.

Every remarkable dish begins with nature’s finest offerings. Freshly harvested and delivered weekly by our local farmer....
17/06/2026

Every remarkable dish begins with nature’s finest offerings.
Freshly harvested and delivered weekly by our local farmer.

Our herbs are artfully arranged as a bouquet—a refined prelude to your dining experience.

Golden hour meets Fine Dining. The view is stunning, the cuisine delights, and the memories linger long after the last c...
09/06/2026

Golden hour meets Fine Dining. The view is stunning, the cuisine delights, and the memories linger long after the last course.

Book your table now and enjoy dinner at sunset.

A Study of EggplantA dish refined over years of development, now embodying Hahn’s culinary signature.The eggplant underg...
01/06/2026

A Study of Eggplant

A dish refined over years of development, now embodying Hahn’s culinary signature.

The eggplant undergoes a meticulous multi-day transformation: roasted, marinated with fermented rice, carefully dried, and finally grilled. The result is a remarkable depth of smoky aromas, umami, and natural sweetness.

It is accompanied by pickled kohlrabi and a delicate zucchini rose, seasoned with smoked oil and Timut vinegar.

A velvety Café de Paris sauce unites the elements and brings balance, elegance, and length to the dish.

Hahn’s signature dish — defined by time, precision, and relentless refinement

A Study of EggplantA dish refined over years of development, now embodying Hahn’s culinary signature.The eggplant underg...
01/06/2026

A Study of Eggplant

A dish refined over years of development, now embodying Hahn’s culinary signature.

The eggplant undergoes a meticulous multi-day transformation: roasted, marinated with fermented rice, carefully dried, and finally grilled. The result is a remarkable depth of smoky aromas, umami, and natural sweetness.

It is accompanied by pickled kohlrabi and a delicate zucchini rose, seasoned with smoked oil and Timut vinegar.

A velvety Café de Paris sauce unites the elements and brings balance, elegance, and length to the dish.

Hahn’s signature dish — defined by time, precision, and relentless refinement

Spring is here, and with the new season comes an abundance of beautiful produce that inspires every dish we create. We a...
14/05/2026

Spring is here, and with the new season comes an abundance of beautiful produce that inspires every dish we create.

We are looking forward to working with everything what nature brings us — fresh colors, vibrant flavors, and the finest ingredients at their peak.

A twist on a classic Boulevardier — reimagined.Amontillado sherry brings depth and a touch of salinity, while butter-was...
07/05/2026

A twist on a classic Boulevardier — reimagined.

Amontillado sherry brings depth and a touch of salinity, while butter-washed cognac leaves a rich, velvety finish.

Drier. Smoother. More layered.

Join us at the bar and experience it for yourself!

Adresse

Potsdamer Straße 58
Berlin
10785

Öffnungszeiten

Mittwoch 18:00 - 00:00
Donnerstag 18:00 - 00:00
Freitag 18:00 - 00:00
Samstag 18:00 - 00:00

Telefon

+493089064222

Benachrichtigungen

Lassen Sie sich von uns eine E-Mail senden und seien Sie der erste der Neuigkeiten und Aktionen von GOLVET erfährt. Ihre E-Mail-Adresse wird nicht für andere Zwecke verwendet und Sie können sich jederzeit abmelden.

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