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morrisredemptionarc · 3 years

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the marriage candidates as la croix flavors

thank u to @doctordumptruck for this idea, even though la croix is not my choice of sparkling water brand so I don't know what some of these flavors even really taste like! :') so it's less la croix flavors and more what flavors they remind me of lmao

All marriage candidates are under the cut!

Bachelors

Alex - Coffea Exotica

This is definitely not a flavor for everyone, and sometimes it feels like this coffee + cola mix of flavors is trying to figure itself out

But if you give it a chance, you can see that the two flavors actually work together in an unexpected way

Have I actually tried the Coffea Exotica flavor? No. But I have had the Coca Cola + Coffee drinks and I'm a fan of the caramel one specifically

Similarly to the fact that I've only ever gone after Alex when I'm not basing my farmer off of myself. You have to find out what mixture of coffee + cola is best for you to really enjoy it

Elliott - Pomme Bayá

Elliott reminds me of fall, and so does this mixture of flavors, but that's probably because his birthday is in fall

Apple and cranberry together is such a good mixture, very classic for staying inside and relaxing, which is the vibes that Elliott gives off

Is this one that many people will rank as their favorite? Not really. In fact, I never even really see this flavor at the store often

Personally not really one I would actively get, but I will not complain if it's in front of me lmao

Harvey - Tangerine

An absolute classic

It's gonna give you up, never gonna let you down

Never gonna run around and desert you

People tend to overlook it because "the other flavors are so much better!!!" and "there are already so many citrus flavors"

Well listen here, I think tangerine is better than orange

It's a reliable flavor, a good one to return to when you just want something that you know won't hurt you

Sam - Piña Fraise

I asked one of my friends for help, and he said Sam would be a White Claw instead of a la croix

I agree but if Sam had to be a la croix flavor, he'd be Piña Fraise

Reminds me of summer, and his beach scene with his brother is one of my favorites

A sweet boy, just like this watermelon and strawberry mixture

Not really the go-to for many people, but it's always a fun treat when you finally do go for it

Sebastian - Berry

Honestly he's a hard one to figure out, both in general and just trying to choose a la croix flavor for him

The title of "Berry" is very vague, and you'll either grow to love it or try to find something else that suits your taste better

Personally, I love my berry boy even though I still can't completely figure him out and I marry him half of the time

I am, however, indifferent to berry la croix lmao

Shane - Pamplemousse

You either love it or hate it, but you can't deny the fact that it's a popular flavor

Somewhat of an acquired taste? The more you try it, the more you get used to it

People tend to have strong reactions either way. Lots of people who will defend pamplemousse to the ends of the earth, and also lots of people who will actively show that they hate pamplemousse

Bachelorettes

Abigail - Kiwi Sandía

The sweet smell of the kiwi watermelon la croix is one I find to be strong, but the flavor of the drink itself isn't as strong (what did I expect, it's la croix)

I feel that's the same with Abigail. When I first got the game, I was unsure on if I'd like her or not, but she slowly started charming me

Also not la croix flavor related, but i do love kiwi watermelon together, and they remind me of being younger because those are two fruits my parents buy that were usually present for convenient snacking lmao

Emily - Apricot

Am I making Emily apricot because of her quest where she requests a farm fresh apricot? Possibly

However, I do also think that apricots do fit Emily

Ngl I have never had the apricot flavored la croix, but I do like apricots

I am also biased because I remember my family having apricot and plum trees in our backyard that we didn't know the old owners had. One year, we picked the fruits and I got to use them for pie

I think Emily would enjoy that, so this is her flavor

Haley - Passionfruit

Like the apricot la croix, I actually can't tell you what the passionfruit la croix tastes like, but I do love passionfruit in general lmao

Tropical, sweet, and sour? That's our girl right here

I find passionfruit when used as a flavoring to be one that typically hits strong at first, but eventually mellows out

The flavor definitely grows on you, but I am once again talking about actual passionfruit and not the la croix flavor

Leah - Limoncello

I know that Leah's all about health and nature and stuff, but she's also a big fan of like wine and cheese, so I felt like limoncello is perfect for her

Limoncello is a great change from the typical lemon flavor. Still has that citrusy flavor, but with a bit of sweetness to balance it out a bit

Now, I don't think Leah would actually drink this flavor of la croix, but it do think she likes actual limoncello

Also, this flavor was so hard to come by when it first hit the stores, which is accurate to Leah because I always have a hard time finding her when I actually wanna see her

Maru - Múre Pepino

Blackberry and cucumber together are such fresh flavors, an absolute treat together

Yet not a flavor I see people talk about often????

The cucumber is so unexpected since I don't think any other la croix flavors have cucumber, but it works so well

Please, appreciate blackberry cucumber more

This one is so good PLEASE

Penny - Key Lime

I LOVE key lime

A citrus flavor, so it is more of a classic, reliable flavor

But I find that the key lime just has something in it that makes it distinct from regular lime

Do I know exactly what it is? No. Am I going to keep returning to key lime? Absolutely

My love for Penny is the same as my love for key lime sparkling water

I cannot explain to you why I think it's good, but it does make me feel happy so I'm keeping it

#stardew valley #sdv #marriage bachelors #my post #i'm actually drinking some sparkling water when i wrote this up lmao #orange grapefruit babeyyyy #anyway this is a pro sparkling water blog my dudes #i like the angry water #in general i actually prefer non flavored sparkling water lmao

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mawbwehownets · 5 years

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Yep. I'm a curious mofo and your one of my favorite blogs.

dam alright…. i cut out the three i already answered

peach: do you have any piercings or tattoos?

i have regular ol ear piercings! i really want a septum and maybe a lip ring someday but like. my pain tolerance is so low its gonna take a while to get there,

raspberry: favorite flower?

ive said this before, i dont really know a Whole Lot about flowers but my go-to is always forget-me-nots

mango: what is your trademark?

agejsh you tell me idk!!!! i guess if this is meant to be. like. physically. i have a baseball cap i wear a lot that says “love always wins” on the side + its got a lesbian pin and a “… you know ;)” mcelroy pin

passion fruit: how would you describe your style?

im…. unsatisfied w it fjehfj

i have a lot of self esteem issues still and also. as a fat person its hard to find anything that fits you right so i dont really have my. desired style yet

preferably i wanna get to some sorta space punk aesthetic? but rn im just in ‘whatever fits and is comfortable’

pineapple: sexual orientation?

lesbian baybey

strawberry: favorite desserts?

ough fuck… its so unhealthy but i love meringue cake fjehf its the perfect combo of cronch and soft

grape: if you could take a vacation anywhere in the world, where would you go?

WEST VIRGINIA…… MOUNTAIN MAMA……… COUNTRY ROADS………….. TAKE ME TO MY BEST FRIENDS HOME…………………

i also would like to go to nyc and see be more chill in the theatre but i know that aint EVER gonna happen fjebfh. id maybe like to go to alabama and see some mh locations!! but probably After virginia. id get my best friend to drive us both there. beat a man to death with a rock in a tunnel, yk, get the true experience

blackberry: is your life an action film, a comedy, a romantic comedy, or drama?

this is like. one of those really bad dramas where it inadvertently Becomes a comedy

pomegranate: when do you feel the most confident?

uhhhh. when i pretend like i am fhdhd fake it til you make it is Legit Advice yall

cantaloupe: what are your parents’ names?

redacted and redacted but my mom has. a Very white suburban mom name

guava: dark & dramatic makeup or natural makeup?

i hate like. complexion makeup so im gonna ignore all that and pretend like this is only abt eyeshadow and lipstick and in that case WHATEVER THE FUKC YOU WANT i think eye makeup is So Cool no matter which direction its in!!

tangelo: if you could be any mythical creature, which would you be?

idk i like satyrs a lot!! mayhabeth them

plum: favorite clothing brands?

does ANYONE in the world have a favorite clothing brand. legitimate question. i just scuttle into a store, grab whatever doesnt hurt my body and Leave

coconut: favorite perfume?

i dont wear perfume basically at all or rly know anyone who does agehdg

lychee: satin or lace?

ive never felt satin i dont think??? i couldnt tell you

blueberry: what do you want to dress up as for halloween?

i never get invited anywhere on halloween i dont fuckign know fhehr

but. if i Had to choose….

apple: what do you use more, tumblr or twitter?

kiwi: what’s something that fascinates you?

i think i have a total of. like. five posts on twitter

watermelon: do you have a job? if so, what is your job title?

i mean…. a lot!!!! the world is so exciting and brimming with life and mysteries like how can you Not be intrigued by all that

papaya: what song describes your aesthetic?

absolutely not im jus out here

cranberry: favorite time of the day; morning, afternoon, dusk, or night?

summertime by my chemical romance… also this danish song called ‘en varm nats kølige luft’ by panamah AND humility by gorillaz its sorta. its different vibes of the same feel

nectarine: would you consider yourself an emotional person?

i really like dusk/nighttime!

orange: do you have long eyelashes?

im literally only up right now because i couldnt stop thinking abt two fictional characters and getting sad and crying over them. Yeah

apricot: what do you do when you’re sad?

i mean. decently. they sometimes brush against my glasses fhebbfb

star fruit: favorite sea creature?

if im at a point where its healthy for me to vibe w the sadness i put on some mellow tunes to cultivate it and channel it and ride it out, but if im Not i usually draw and/or listen to really upbeat music, distract myself w some podcasts or yt videos, stuff like that

ough fuck… idk theyre all so baby. i like whale sharks a lot

if its served 2 me! i dont go out with the specific purpose of drinking but i have a glass of wine with my parents every now and then

dragonfruit: do you drink alcohol?

#txt #answered #my man. im.#yay #im too tired to remember all the ys and as of that url im sorry thats your tag now #ask meme #long post

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gmtpluseight · 4 years

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Blowing bubbles

SEPTEMBER

Well here we are.

Knee-deep in Standard Operating Procedures, post-summer hols back at school, but at least back at school, rather than confined to a wardrobe (admittedly, a large wardrobe) trying to teach virtually, locked-down, doubled down, terrorised by my own children. The horror, the horror.

Briefly, the Virtual School Experience flickered back to life this week as a local water contamination that affected the entire Klang Valley dragged its heels. The taps in the classrooms sputtered. Talk was we wouldn’t be able to flush the loos. Giant water tankers delivered so much, but not possibly enough.

The last thing you need during a pandemic: a lack of means of washing hands.

Thankfully, it lasted a day before it was resolved.

What a summer it was, though. Not the one we expected, although we can’t be alone in that. Instead of returning home, we made a new home, moving from one enormous condo unit to another. Less than 100m as the crow flies.

Still a job to pack up.

JULY

We trolley boxes across the basement carparks, dodging speed bumps and squealing slow-moving cars.

We buy enormous plants at ridiculously cheap prices to pad out the space a bit.

I spend close to two hours with the owner of our previous condo unit and the housing agents, arguing over imagined damage to the property.

In the end I win. But everyone also loses. It’s a compromise.

I meet one of the agents later that afternoon out front, jumping into a cab. I need a drink she says. I know the feeling.

In between before and after packing up and down, we master short hops to impossibly beautiful destinations.

JULY-AUGUST--ISH

We spend several hundred ringgos in Decathlon in preparation. We visit a dive shop in a mall beside a purpose built Scuba diving-training-swimming pool. Two men, one bare-chested, sit at a table beside, swigging from a bottle of whisky. I guess lockdown affected some businesses more than others.

First up, Perhentian Besar, where friends John and Christine make friends with everyone.

Where the kids take telly breaks inside, sheltered from the lapis blue skies. We use dive mask boxes as crisp buckets.

I take trips to the peer to eyeball the local triggerfish as it nibbles at barnacles.

We take a boat trip to neighbouring Perhentian Kecil and walk past one of our neighbours from KL. A storm creeps over the hill as we sip cocktails and attempt to distract the children from their boredom. We nearly get stranded but our boatman basically decides to roll the dice with our lives and before long we’re bouncing off the waves with hair-shredding winds whipping across and sea spray more like shower spray dousing us. No more boats travel that evening as the waves grow even bigger.

THE THIRD TRIP - PENANG

We check in to a lovely hotel with hands-down the most comfortable bed I have ever slept in. Several other friends and their children from KL are all in the same hotel.

By day we take in local sites along and about the Batu Ferringhi stretch. Penang Butterfly Farm is vast, and predictably, it is filled with butterflies.

It’s also filled with other things.

Spiders, scorpions and a toad, I kid yeeeee not, as big as a melon. Not quite a watermelon, but a very decently sized cantaloupe.

Most of the spiders are behind glass. Amazingly, one enclosure has no glass. Just a big empty space. Couple wispy bits of spiderweb reach right out into the corridor. I practically walk through them as I approach to see what’s inside. Nothing, apparently.

That spider could be anywhere in the entire Butterfly Farm.

I spend the rest of the visit with that thought on my mind.

By late afternoon/evening, we hit the beach bars.

The beach keeps the kids happy.

The bar keeps the adults happy. Everyone’s a winn-

KIT GET OUT OF THE SEA! KIT! KI-

He’s deliberately ignoring me. He’s started doing this loads.

KIT! KIT! KI-IIIIIT!

Now his shorts and t-shirt are soaking. Great. Soon his nappy will be hanging round his knees, soaked with seawater.

One night, we witness a proposal at the beach bar.

The eagle-eyed can tell something is afoot from the moment we arrive- there’s pink balloons, fake flower petals and candles set out in front of the VIP booth bit. No future groom no bride to speak of yet though.

Clearly, balloons are interesting to small children.

It’s a job keeping them away from the flower petals too. Let alone the candles. Eventually they start splashing about in the water instead.

Inside, there’s at least three photographers circling.

There’s a change in music.

Someone Has Arrived.

There’s a general movement towards the balloons and flower petals and candles at which point the children regain an interest in it all. They gambol over in the end-of-the-day, anything could happen, I’m-on-holiday-too and if-you’re-not-going-to-provide-entertainment-I’ll-make-my-own sort of way.

One photographer shoots me a look of sheer, unbridled terror.

I do my best cat-herding, distract and befuddle the children with a mixture of unfulfilled offers, bribes and bird noise imitation. It works.

Moments later the bride-to-be saunters through with a friend.

Then, all the bits you’d expect. Hands on mouth. Gasps. Grins. Searching the faces in the crowd for her suitor.

He’s not there.

A band emerges from around the corner. Actually, no, a group of her friends. One has a boom box and they’re all singing terribly, kicking sand playfully and moving slowly. I don’t recognise the tune. But that could be down to their singing.

A few more moments later, and from behind us a horse jerkily walks towards this scene. On top, a man dressed in an oversize Mickey Mouse costume, who clearly has never ridden a horse in his life.

I’m no Frankie Dettori, but I can tell this guy doesn’t know the front end from the back of a horse.

He struggles to dismount.

He’s got these giant clown-shoes on and he gets them caught in the stirrups, then his head lolls forward as he tries to look down at the snag. Eventually, he makes it onto one knee. Later the kids squabble over balloons and Kit is beyond inconsolable when they are released to the sky. It’s a clear night, which makes it worse. He watches them sail away for ages.

We while away the rest of the night to the sound of the house band. Two guys. A guitar and a drum set made of old tins, teapots and gas cans. It’s a marvel to behold.

THE FOURTH TRIP - PANGKOR LAUT

Now this place. This place really take the biscuit.

The last hurrah of the summer holidays before back to work. A private friggin island. When else can I say I have visited a private island.

There’s hornbills everywhere.There’s infinity pools. There’s a massive tree filled with flying foxes that sweep across the sky at night. There’s a little minibus that takes you to the other side of the island, to a secluded bay and another gorgeous beach. It’s simply idyllic.

There’s also a pack of marauding macaques that sniff out the packet of dried apricots that the ants had already sniffed out. Left outside our room door, they come hungry for it. By that point we’d already gone to the beach. The Mutters, next door, hadn’t though. They ended up barricaded in for a while as the macaques descended.

The clientele at the island is not what we’ve experienced so far. Comes with a place like that I guess. Everyone is visibly less patient, less enamoured with and less pleased by our children. I mean. I don’t really blame them.

THE SPUR OF THE MOMENT TRIP / THE THIRD TRIP

Langkawi. Ah, Langkawi.

West coast beaches are definitely not east coast beaches. But it’s still a giant playground for an under 5. Bliss.

Our hotel has the world’s most incredible swimming pools (yes, pools) with slides and bridges and water spouts and people who give you ginormous towels and a 5 foot monitor lizard, one day, who decided to take a dip.

We watch a parent eagle teaching its young to fly. We watch coconut tree shimmiers machete off coconuts and leaves. We zip off to the other side of the island and Stanley Mutter, aka Crab God, charms the local fauna. Then we go home, unpack, wash everything and start thinking about what to pack for the next trip.

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almostdiplomatic · 5 years

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As a walking contradiction myself, I felt pretty much at home the moment I stepped into Golvet. The restaurant, headed by Michelin-star chef Björn Swanson, is filled with it. From the name which means ‘ground’ in Swedish when the restaurant is actually on the top floor of a building, to the menu, and down to the chef who’s basically an American-Berliner with a Swedish name.

Rules, after all, are made to be tweaked to accommodate change and progress. (Don’t break them entirely, people. You don’t want anarchy.) I am, however, getting ahead of myself.

The space used to be a club until the owners decided they needed to change things up, hit the refresh button, and focus on gastronomy instead. “The original plan was a steakhouse but after meeting Björn, the owners agreed to let him do his own thing,” my friend Ute told me over dinner that night.

The name was also a mistranslation that somehow worked out. ‘Golvet’ in Swedish means ‘ground’ or ‘earth’. It’s not the word Björn intended while fiddling with a digital translator. However, the name turned out to be perfect as the restaurant is completely down-to-earth.

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From the open kitchen and the friendly banter you hear from the people making your food, to the democratised menu. Ingredients that come from Europe and from sources that value freshness and sustainability. It actually feels like coming to a friend’s place for dinner.

Drinks

We began the night with drinks at the restaurant’s impressive bar. Headed by bar manager Andreas Andricopoulos, they have the largest selection of Aquavit in Germany. About 30 kinds of it.

So if you’re a fan of the drink, a stool by the Golvet bar might just become your favourite place in the city.

I had that day’s special – a fruity daiquiri. Smooth, refreshing, and the perfect way to start the evening.

If you’re not up for having anything alcoholic (why?), go for the next best thing. The Salty Watermelon is a refreshing drink that’s exactly like a cocktail but without the consequences.

Casual Fine Dining

Unless we’re talking about Tim Ho Wan or the man selling one of the best noodles in a hawker centre in Singapore, a Michelin Star can be intimidating.

Especially here in Europe where chefs who sport the award still usually come with food that’s a bit on the pricier side and plating that can make any diplomat’s wife jealous.

White cloths over the tables, several wine glasses, and cutlery that come in multiples.

While these are things that I also appreciate, Golvet is a place one could escape to when you’re in the mood for fine dining but not the pomp and pageantry that comes with it.

I don’t know about you but even with my job, I can only do it thrice a week tops. After that, I need a good old break at a casual place.

Golvet’s chef is sick of the stuffiness a restaurant of a certain calibre can bring to mind. Swanson wanted a place for people who would come in for top quality food without getting intimidated.

In true, Berliner fashion, it’s a place that encourages you to come as you are. Unless who you are is an axe-murderer. Maybe that’s fine too as long as you don’t tell anyone and you’re on your day off when you come.

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Members of the waitstaff are dressed comfortably but still – you know people who work there are professionals. But since this is Berlin, they’re also hip. The non-judging and smiling kind. There’s lots of room – about 90 seats – which basically invites everyone in. They also have a private room that can accommodate a bigger group in case you’re having your own party.

Golvet’s ‘Future’ Menu

While it’s possible to get dishes ala-carte, I would highly recommend trying Golvet’s menus that come in four and seven courses along with the wine pairings. The way the dishes come one by one building up like a glorious flavour crescendo is one of the best things about the whole experience.

We were served Golvet’s Future menu which consists of four courses. Before we got on it, however, we were served with dishes to get the palate ready for what’s to come.

A warm welcome

Light puff pastry with truffle mayo, a tapioca chip with raspberry caviar and sushi ginger, and a nacho with cheese cream holding the most delicate slice of a jalapeño. We were off to a good start.

The puff pastry was light, letting the truffle’s flavour take centre stage. The light crisp that came with the tapioca chip was such a great complement to the raspberry caviar. The cheese cream? Perfect pairing with the mild spice the jalapeño brought in.

Since one welcome dish was not enough, a savoury pannacotta in the most gorgeous colours arrived. The kohlrabi (cabbage turnip) and cashew nuts offered a distinct crunch to go with the refreshing notes of the dish.

While we wait, what would later become one of my favourite things from the restaurant was served. Salted caramel butter. Yep, you read that right. You’d think butter is already the best thing and it can’t get any better than the garlicky flavoured ones that became so popular a couple of years back. Well, apparently, it can.

Flavoured and whipped into a lighter, creamier version of it which made spreading a breeze, Golvet’s salted caramel butter is only available for consumption at the restaurant.

I thought about marching over to the kitchen to beg for a jar of it. Had to remind myself to maintain a bit of dignity since I was working that day.

The butter came with their own, soft sourdough bread and some radish. You all know what I went for, of course. #CarbsAreLife.

Appetiser

We began the actual menu with asparagus. If you’ve been to Germany during spring, you know that this is one of the things that can get Germans (and even expats who have lived here long enough) way more excited for Spring. Yes, that’s possible. Spargel has that superpower.

Swanson made the ubiquitous spargel even better by filling it with green tomatoes and tarragon. There’s also a tad of tabasco and Swedish bread for a bit of crisp. The curious green sauce was actually a basil hollandaise sprinkled with tomato dust. Fresh, green, delicious. Even for people who are not that into greens. “It’s how spring should taste like,” I told Ute in between bites.

The dish was paired with a glass of Weisser Hey 2018. A Pinot Bianco Riesling with a body that, when drank alone is pretty so-so but paired with the dish? It turns into a magical tonic that elevated the flavours.

Fish Course

A meaty carabinieri doused in a fine goulash sauce might just be my new favourite thing in the world. (Next to the butter I just mentioned) Cutting into that meat was almost as satisfying as tasting the flavours. I’ll let the photo do the talking in case you’re not convinced:

This was paired with a 1997 Geisenheim Rothenberg Riesling. A late harvest bottle, this dry wine has fruity notes and fine acidity which paired well with the meatiness of the carabinieri.

After this part of the meal, we were also served a palate cleanser in the form of a drink. Dill Aquavit mixed in with some Johnnie Walker, fennel, apricot, lemon, and a bit of sugar. It’s a stimulating drink with the dill Aquavit taking the reins, erasing the memory of the previous courses and getting you ready for the meal’s climax.

Meat course

A grilled entrecôte, perfectly cooked and seared on top to create the slightest crisp while keeping the meat underneath soft. Cutting into it releases more jus into the reduction poured right before we dug in. More asparagus?

Why, yes please. And no, we will never get tired of it. Mushroom cream and grass salad finish off the plate that looked ever so gorgeous and tasted even better. This course came with a glass of dry and fruity 2015 Hahn Pahlke Pinot Noir.

Pre-dessert

Because as we all know, you need a breather after a crescendo.

A small bowl of tofu and semolina came to help bring the adrenaline down.

It was, still, quite impressive.

With clementine and lime skin, the citrus aroma and the foam felt like air in one’s mouth. A great contrast to the coarseness of the semolina.

The dish wasn’t sweet – and that’s perfect. Its combination with the 2012 Királyudvar Tokaji Cuvee Patricia was pure elegance.

I love a good dessert wine and the honey notes and creaminess of the Királyudvar was enough to make me add an asterisk next to its name as I wrote on my notebook that day. That symbol simply means ‘buy bottle later’ – in case you’re wondering.

Dessert

Of course, we ended the meal on a sweet note. A dessert that’s not just perfect for Instagram but something my tastebuds thanked me for as well.

A bit of soda bread, whiskey, and cream of almond and hazelnut ice cream. A buttermilk doughnut topped with almonds and reduced soya sauce jelly. It’s a marriage of sweet and salty that makes you want to keep eating. It’s rich and creamy without getting too cloying.

We thought we were done but another plate came in. After all, one plate of dessert does seem a bit too mainstream. Thankfully, this one was rather small. My waistline was already giving up at this point but I charged it to the perils of my job and soldiered on. Just kidding. Do you think my mouth would let me stop after seeing chocolate? Aww, that’s cute.

A caramelised, chocolate parfait filled with vanilla cream. Mousse-y on top, hard on the edges, and soft on the inside. Pretty much like that boy you’ve had a crush on in high school. This, however, was much more delicious and will not disappoint you at any point in your life.

Service

I spent much of my life in Asia where hospitality and amazing service is part of the business culture. So my standards, I must say, are pretty high. ‘Service wasteland’ is a phrase thrown around about Berlin quite often. A lot of people travelling to this city have heard of horror stories – rude waitstaff, angry cashiers, store staff that are not that helpful. You name it.

I was given the same briefing before our move and in fact, I was recently disappointed by one of the people at Habel am Reichstag. This was such a shame as I enjoyed my previous visit. But that’s me digressing yet again as that’s for another post.

To be utterly fair, living in Berlin for two years now has led me to quite a number of restaurants that have friendly staff who also know their thing.

Golvet’s people, I must say, are exceptional. Friendly without being too in your face, the staff gives you the feeling that they’re actually happy that you’re there.

They talk about the menu the way you’d talk about your favourite child and they would chat with you if that’s your thing. It’s also quite an international team so if your Deutsch is nicht so gut, there’s no need to worry.

Why You Should Go to Golvet

Head to Golvet for that special dinner. For that anniversary date, to celebrate your dad’s nth golf tourney winnings, for your teenaged daughter’s birthday, or to celebrate your dog learning a new trick. When you want to treat your colleagues or impress your boss. It’s a place that can welcome any age.

Head to Golvet when you want a good drink or when you feel like treating yourself to a great dinner that you’ll be talking about with your foodie friends for weeks.

Go for the amazing view of Potsdamer Platz and the Berliner Philharmonie. Having a cocktail while gazing through the window on a warm evening is just pure perfection. I’m already making plans with friends for ladies’ night in a few weeks. Go because the food and the experience as a whole are worth it.

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Golvet Potsdamer Strasse 58, 10785 Berlin Open from Tuesdays to Saturdays, 19:00 till midnight Phone: 030 89064222 Click here to reserve a table Visit their website

**I was a guest at Golvet but that does not – in any way – affect my review and opinions expressed in this article.

Golvet: Berlin’s Come-As-You-Are Michelin-Star Restaurant As a walking contradiction myself, I felt pretty much at home the moment I stepped into…

#Berlin #Berlin Food #Food #Golvet #Restaurant

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