Skip to main content Skip to search Skip to main navigation

Bonvivant Berlin

Indulgence, sustainability and refined cuisine in the heart of Schöneberg

In the vibrant Berlin district of Schöneberg, at Goltzstraße 32, lies a place where culinary curiosity, sustainability, and stylish hospitality come together: the Bonvivant Cocktail Bistro. The name says it all — “Bonvivant” literally means “to live well,” and that is exactly what awaits guests here: a place to discover, savor, and be amazed.

In 2025, Bonvivant was awarded a MICHELIN star — a rarity for a purely vegetarian‑vegan restaurant. Head Chef Nikodemus Berger and his team prove every day that plant‑based cuisine can be not only healthy and sustainable, but also exciting and full of flavor. The menus consist of five or six courses, optionally enriched with a signature dish, and surprise with creative combinations, intense aromas, and artistic presentation.

Nikodemus Berger

Creative mind behind plant‑based Michelin‑star cuisine at Bonvivant Berlin

Website: https://bonvivant.berlin/Bonvivant.Berlin/

Nikodemus Berger has transformed the Bonvivant Cocktail Bistro into one of the most exciting culinary destinations in the capital. As head chef of one of Germany’s first vegetarian cocktail bistros, the Vienna‑born chef brings a breath of fresh air to Berlin’s restaurant scene — with a clear focus on sustainability, regionality, and aromatic depth.

Berger has lived vegetarian since the age of three — a decision that is reflected consistently in his cuisine today. With great creativity and craftsmanship, he has elevated Bonvivant to Michelin‑star level. His dishes are seasonal, regional, and rich in flavor, inspired by his previous positions at “Le Meridien” in Vienna, “Reinstoff,” and “Le Faubourg” in Berlin.

Together with us, Nikodemus Berger particularly enjoys working with the Maitake mushroom — a product he values for its consistently high quality and extraordinarily intense aroma. For him, Maitake is more than just an ingredient; it is a creative building block that fits perfectly into his plant‑based Michelin‑star cuisine.

Maitake mushroom à la Nikodemus Berger