The story
Bonvivant at Goltzstraße 32 in Berlin is a vegan bistro that earned one Michelin star in 2026 for its high quality cooking. The entire menu is available vegetarian and vegan, and every course has a gluten-free equivalent.
Nikodemus Berger has been vegetarian since childhood, and he builds aromatic depth into dishes without fish or meat. Reviewers single out chicken of the woods from Brandenburg forests served with a watercress foam, and Spreewald kohlrabi brightened with sorrel and green plums. Before launching the purely vegan menu, he spent long stretches testing how to rethink mayonnaise, cheese-like elements and meringue. Ingredients come from producers the team trusts, and the kitchen works on a zero-waste approach so that every part of a product gets used.
The restaurant occupies a corner of a historic building in West Berlin. Dried meadow flowers sit on the tables, and vibrant artwork covers the walls. The bar counter dominates the space and sets a relaxed tone. A large round table in the gallery suits family dinners and private gatherings, where the group can shape the evening as it likes.
The cocktail program draws particular praise, and the list also includes sake, cellar beer and sherry. Wines range from classics to natural wines, with selected biodynamic wines from Germany. Non-alcoholic drinks sit alongside the alcoholic ones, all created in a bar built around the kitchen's concept.
Recognition
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History
High quality cooking
Chef Nikodemus Berger spent considerable time experimenting and testing before launching his purely vegan fine-dining menu. This includes, for example, rethinking mayonnaise, cheese-like elements, or meringue.
Concept An ambitious vegan bistro: Creative and aromatic vegetable cuisine in a charming historic building restaurant. Culinary Style The Austrian Nikodemus Berger has been a vegetarian since childhood. He excels at infusing dishes with aromatic depth even without fish and meat, while letting the primary ingredient shine: such as the chicken of the woods from Brandenburg forests, served with a watercress foam. The kohlrabi from the Spreewald is brilliantly executed, conjuring acidity and spice onto the plate with sorrel and green plums. Wine An excellent and reasonably priced wine list featuring classics and natural wines. The creative cocktail program is particularly impressive, with sake, cellar beer, and sherry also making the cut. Atmosphere A corner spot in a West Berlin historic building, the interior is natural and lovingly detailed, featuring dried meadow flowers on the tables and vibrant artwork on the walls. The bar counter dominates the space and sets a relaxed tone. Verdict Vegetable cuisine brimming with creative experimentation.
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