GOLVET

“Very fortunate to have enjoyed great food around the world but this restaurant is remarkable - operating at the top of the game for food, wine and service … tremendous”

“What a wonderful restaurant with a nice city view. The staff was absolutely wonderful, the head chef even came out and met with us and the food was amazing. We couldn't have asked for a better experience while in Germany.”

“There is no better place than at the bar. We enjoyed watching at chefs table. You can always ask and learn. I love the wine selection and the fridge where you can take a look, what is in stock. The team provided us with an amazing dinner. Service is really pleasant and relaxed. The menu is excellent and meets minimum one star at the guide.”

“Dinner started on a high note: the "snacks" pre-menu were delicious. The 7 courses of the winter menu were also great, and the combinations of ingredients and flavors quite interesting. We went for the cocktail pairing, but that in my opinion was a bit hit or miss. Definitely interesting that some of the cocktails had an ingredient matching the food, and a couple of them were really good. Some others were average I think, and I didn't enjoy the ones paired with the desserts. Service was great: attentive and friendly. I also liked the location: spacious, never noisy, tastefully decorated and with a great view. I would have expected a bit less waiting time between the courses but we were a big group and this type of food requires time to prepare and work on the presentation.”

“I was disappointed with my experience dining with Golvet, certainly not at the level I would expect from a Michelin star. Initially they didn't have our reservation because their list was printed in the morning and we booked at noon but all sorted out ok, staff were friendly for the most part. I had the 7 course menu. And most of the dishes were good but some were quite bad and had mistakes I would not expect from a prestigious establishment. The food in general was trying too hard to be complex and missing the mark. After some complementary dishes that were pretty good we had a shrimp dish that I unfortunately was unable to finish. The shrimp dish was frankly disgusting, the grainy sauce stuck to my tongue and not much flavor could get past that, even ruined the wine I had with it which was a decent Sauvignon to be fair. Luckily they took that dish off the bill. The quail dish was very tasty with the blueberry sauce but they put a delicate glazed leg on a bed of hay which was an absurdly stupid decision because obviously the inedible hay stuck to the leg and you had to pick it off with your fingers. They gave a complementary dessert dish, ice cream, sugar wafer and mini strawberries and it was delicious! Great balance of creamy, acidic and sweet and fruity Why wasn't this on the menu?? Exactly the sort of thing they need, simple, elegant and refined. Then the last dish ruined the vibe of the strawberry dish by putting a tomato dish last. It was too savoury and the use of the tomato skin and filling wasn't to my taste. Pistachio cream was stodgy and just tasted like a thick muck, the butter cream and olive oil was nice and light and acidic. The dish missed it's mark but would be acceptable elsewhere in the menu. Perhaps just not my taste. But putting it as the final dish is absolutly unacceptable in my opinion. not the final bite that you would like to have for a meal. It was an interesting experience, clearly they can make good food as most dishes were good and enjoyed with the strawberry dish, Quail, and the eel and the fish dish being very tasty. I think they should focus on simple dishes that aren't too complicated because it felt like a lot of dishes were good but not well balanced and the menu didn't know what it was trying to do.”