The story
In Berlin’s Schöneberg district, Bonvivant is a place that lives up to its name. The French term, meaning “to live well,” captures the spirit of this vegetarian and vegan cocktail bistro, where the kitchen reimagines plant-based cuisine with a Michelin star’s worth of precision and flair.
The menu changes with the seasons, drawing from local and regional producers. Dishes like butternut squash, beetroot, and potato are transformed into layered, surprising compositions. Nothing is one-sided here: familiar classics are given a new touch, and the balance of expertise and experimentation creates an experience that feels both grounded and adventurous. The entire menu is available vegetarian and vegan, with gluten-free options offered for every course. Allergens—lactose, nuts, and others—are accommodated with notice.
Sustainability is woven into the concept. Bonvivant follows a zero-waste approach in the kitchen, uses local and seasonal ingredients to reduce its ecological footprint, and invests in social sustainability through apprenticeships and dual study programs. This holistic commitment extends to the bar, where creative, kitchen-inspired cocktails—both alcoholic and non-alcoholic—are crafted alongside selected biodynamic German wines. Signature drinks like Juniper & Foam or Honey & Honeycomb reflect the same thoughtful, sensory-driven approach as the food.
The atmosphere is familiar and cozy, designed for curiosity and discovery. Whether for a relaxed brunch (Friday through Sunday) or an exuberant dinner (Tuesday through Saturday), the space invites guests to gather, enjoy, and be surprised. A private gallery with a large round table offers a quiet setting for special occasions or group dining.
At Bonvivant, plant-based bistronomy is not a compromise—it is the point of arrival. The Michelin star simply confirms what the team has built: a place where vegetarian and vegan cuisine is taken seriously, creativity is abundant, and the good life is served nightly.
Recognition
Ambience
Details
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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