GOLVET: Star Cuisine at Potsdamer Platz

GOLVET is one of Berlin's gourmet restaurants that has continuously held its Michelin star since 2017. Since February 2026, Nicholas Hahn has been cooking creative five or seven-course menus here, in which vegetables stand equally alongside fish and meat. In addition, there's a panoramic view over Potsdamer Platz, from the Victory Column to the TV Tower.

GOLVET: Star-Cuisine with Panoramic Views over Potsdamer Platz

GOLVET is located in the 1920s Loeser & Wolff House on Potsdamer Straße, 32 meters above the ground. Until 2017, the top floor was a club; in May of the same year, the restaurant opened in the same location, continuously holding its Michelin star since 2017. Behind the wrap-around window front, the view extends from the Victory Column over the Reichstag dome to the TV Tower; to the south are the Kulturforum with the Philharmonie and New National Gallery, and behind it, Tempelhofer Feld.

The interior is deliberately understated to allow the view to remain the main attraction. On the walls hang works by eight street artists created especially for the venue. The open kitchen includes a Chef’s Table for those who wish to watch the chefs at work. Next to it, there is a dedicated bar where bar manager Thomas Isabella works with Japanese fermentation techniques like Miso and Shoyu, and which can also be visited without ordering a menu. For private celebrations, the entire floor of over 400 square meters is available, accommodating up to 90 guests for a seated dinner.

Nicholas Hahn cooks creative menus with a focus on vegetables at GOLVET

Since February 2026, Nicholas Hahn, who was awarded Berlin Master Chef 2025 and previously cooked at Cookies Cream, has been leading the kitchen. He is supported by Sous-Chef Jana Biondić. The Guide Michelin classifies the cuisine as creative: vegetables stand equally alongside fish and meat, complemented by techniques such as smoking and fermenting instead of grand staging. The menu features dishes like artichoke with romesco and garlic or veal sweetbreads.

Two menus are available: one with five courses for 169 Euros and one with seven courses for 199 Euros. Sommelier Andrea Agosta curates two very different wine pairings, one with natural wines and the other with rare selections, drawing from a list of over 600 items. A non-alcoholic tea-based pairing is also available. Reservations can be made by phone or online; for groups of 20 or more, only exclusive booking of the entire restaurant.