Food
GOLVET offers a chef's-table and bar seating arrangement that reviewers describe as the best vantage point in the restaurant, with the chance to ask questions and learn directly from the kitchen along with access to a well-regarded wine fridge. Not every experience matches expectations, however — one reviewer describes a reservation mix-up that fell short of what they'd expect from a Michelin-starred establishment. At 4.6 stars across 642 reviews and high trendy and aesthetic scores, it's a fashionable, design-conscious room even when service occasionally slips. It suits diners drawn specifically to the open-kitchen, bar-seat experience.
✨ Reasons to go
💡 Good to know
⏱️ Typical visit
2h30
🕰️ Best time
early evening, evening or late night
🚶 Walking intensity
Easy pace
What people say
"I was disappointed with my experience dining with Golvet, certainly not at the level I would expect from a Michelin star. Initially they didn't have our reservation because their list was printed in the morning and we booked at noon but all sorted out ok, staff were friendly for the most part. I had the 7 course menu. And most of the dishes were good but some were quite bad and had mistakes I would not expect from a prestigious establishment. The food in general was trying too hard to be complex and missing the mark. After some complementary dishes that were pretty good we had a shrimp dish that I unfortunately was unable to finish. The shrimp dish was frankly disgusting, the grainy sauce stuck to my tongue and not much flavor could get past that, even ruined the wine I had with it which was a decent Sauvignon to be fair. Luckily they took that dish off the bill. The quail dish was very tasty with the blueberry sauce but they put a delicate glazed leg on a bed of hay which was an absurdly stupid decision because obviously the inedible hay stuck to the leg and you had to pick it off with your fingers. They gave a complementary dessert dish, ice cream, sugar wafer and mini strawberries and it was delicious! Great balance of creamy, acidic and sweet and fruity Why wasn't this on the menu?? Exactly the sort of thing they need, simple, elegant and refined. Then the last dish ruined the vibe of the strawberry dish by putting a tomato dish last. It was too savoury and the use of the tomato skin and filling wasn't to my taste. Pistachio cream was stodgy and just tasted like a thick muck, the butter cream and olive oil was nice and light and acidic. The dish missed it's mark but would be acceptable elsewhere in the menu. Perhaps just not my taste. But putting it as the final dish is absolutly unacceptable in my opinion. not the final bite that you would like to have for a meal. It was an interesting experience, clearly they can make good food as most dishes were good and enjoyed with the strawberry dish, Quail, and the eel and the fish dish being very tasty. I think they should focus on simple dishes that aren't too complicated because it felt like a lot of dishes were good but not well balanced and the menu didn't know what it was trying to do."
— Danny Bevan
