Golvet (Berlin)

Those blushing cuts of venison married beautifully with the meat-specked cranberry sauce, and the creamy asparagus-eque salsify harmonised beautifully with the protein. A most appropriate and hearty winter dish we had the pleasure of enjoying for dinner on the eve of the new year.

Taste: 3.5/5

The meal starts off promisingly at 1-Michelin Golvet, with an intriguing seabass ceviche in
a bergamot and lettuce sauce which was a first for me. The distinct taste of lettuce came through the buttery sauce and went quite well with the fish. At the same time, ebony pearls of soy caviar display Golvet’s flair for molecular gastronomy in a meaningful way, adding bubbles of saltiness that enlivened the palate and enhanced the other components.

Taste: 3.5/5

Impressively cooked perch, but everything else on the plate threw us off. The accompanying sauce of mustard fruit and pumpkin was far too sweet and not complementary to the fish at all.
It’s more hits than misses at Golvet, but for the price we are paying and the Michelin pedigree of the restaurant, I expect everything to be firing on all cylinders.

Taste: 2.5/5

A sublime dessert that’s fairly oozing sophistication, the Perrier Jouët sorbet with citrus melts in your mouth like the purest snow, cleansing the palate of the evening’s repast. The gossamer sheath of nearly transparent gelée and white chocolate coral was merely gilding the lily.

Taste: 3.5/5

Whilst hardly groundbreaking, dependable classics like egg and truffle never go out of style. Poached to an insta-worthy wobbliness, the yolk is cloaked in a smoky crème fraiche foam and surrounded by thick shavings of nutty Périgord truffle. Underneath, bits of pointed cabbage provided texture and crunch to alleviate the decadent richness of the plate.

Taste: 3.5/5