Bonvivant Cocktail Bistro
Who said fine dining had to include meat?
The name Bonvivant has probably flashed by your eyes numerous times. Maybe even a snap shot of their unique interior design has come and gone in passing. So why has this newly opened restuant struck the Berlin food scene with force and presence?
Located in a small Western district of Schöneberg, Bonvivant Cocktail Bistro has brought about a concept that intertwines vegan/vegetarian food in all its complexity and mixology as an integrated art form, necessary for everyday consumption. The dual dining styles - informal and formal - open this restaurant up to a world of possibilities for diners. Walking past at happy hour, no problem! A special dinner for two, wine and dine away! Catering or group bookings, a private area awaits!
Not only does Bonvivant offer a beautiful menu and restaurant design but it also houses a well constructed and not to shabby kitchen. Stainless steal merges with the electric colours that stand out from all the fresh produce. Simply elegant ceramics form the home to ever evolving, challenging but also everyday ingredients.
The staff come well prepared of course. Sharing their extensive knowledge of the menu but more over, the paring of specific cocktails (or liquor) to each dish. Why may this be important? Because, simply, the foundations of this restaurant lie mainly in the masters behind the bar - Yvonne Rahm and Max Schulz (bar manager). She is a world recognised mixologist and bars-woman and leads the way in the German market for her cocktail creations. Exquisite execution whilst keeping to a palate that could be consumed daily, this is one of a kind for Berlin.
Kristof Mulack, culinary concept developer and Ottmar Pohl-Hoffbauer, head chef, are of course to be mentioned as well as owner and founder, Jules Winnfield and The Anh Nguyen. The creations that fall from these kitchen masterminds could certainly be described as gifts that keep on giving. Using colours to subtly note the progression of the meal, certainly brings about an internal, almost adrenaline-like hype. The beige or natural tones of the most popular and staple dish, bread with butter (and homemade dips that vary) starts the courses with a bang. It was a little disappointing to hear that the mouth-watering bread was not indeed baked on premise, but by their baker neighbours. Great bread however.
Burrata with mixed seasonal tomatoes and homemade pesto, Japanese eggplant with shiso and shiitake mushrooms, carrots with soft peach and vegan carrot mayonnaise and steamed cauliflower with nut crumble. The kitchen staff pride themselves on seasonal and local produce, which they do stay true to their word. But, at what point does “seasonal and local produce” extend to defining a restaurant concept? This line is now used by many restaurants around Berlin, after all in the the last 2 years, the Berlin food scene has dramatically improved and this stems from a demand for better produce and ingredients. They mix a number of different cuisines, flavours and styles that the courses together, even when told be staggered and enjoyed separately, but then brought out all at once, is slightly too disjointed.
Bonvivant offers a great new restaurant in a district that seems to be lacking a lot of niche dining locations. Their design and beverages are unique and enjoyable to experience. The dining concept seems to be missing a little. With that being said, the dishes that are served, showcase the true culinary creativity that can be achieved for vegan/vegetarian dining.
