In addition to the focus on non-alcoholic drinks, the new bar chef will face another challenge: the world of vegan spirits. This choice is consistent with the philosophy of Bonvivant, a completely vegan Michelin-starred restaurant, which does not see this approach as a sacrifice but as an opportunity to experiment with new techniques and amaze guests.
Cover photo: SARAH SCHLOPSNIES
The Michelin-starred Bonvivant Cocktail Bistro in Berlin is starting a new chapter in its history. After years behind the bar, bartender Elias Heintz has decided to step down as bar chef to focus on managing the restaurant, while remaining an integral part of the team. He is handing over the reins to Martin Wolf, a young and talented professional who brings with him an innovative vision and a distinctive approach to mixology.
Martin Wolf, an outsider with vision
Born in Potsdam, Wolf does not come from a traditional background in the restaurant industry. His first steps into the world of bartending came almost by chance: to finance his history studies, he started working at the Vienna House by Wyndham Andel's in Berlin. His experience at the Loft 14 bar won him over to the point of turning a necessity into a true passion. Later, alongside Arnd Henning Heißen at Frederick's, he had the opportunity to deepen the dialogue between the kitchen and the bar, working closely with chef Nikodemus Berger. This exchange led him to understand how the techniques and flavors of cooking could enrich the art of mixology in an extraordinary way.
Non-alcoholic cocktails take center stage
While Heintz il Bonvivant had already distinguished itself as a pioneer in offering non-alcoholic cocktails, Martin Wolf further reinforced this philosophy. For him, non-alcoholic drinks are not a second-rate alternative, but the real starting point. The idea is simple and revolutionary: every cocktail must be created in a non-alcoholic version and only then can it be enriched with alcoholic variations for those who want them. His technique stands out for its originality: “I always start with texture, because it's the structure that makes a cocktail interesting,” says Wolf to Rolling Pin. Once the base has been defined, the precision work begins: balancing sweetness, acidity, bitter notes, and umami, creating subtle harmonies that surprise the palate. His favorite ingredients are fresh juices and tea infusions: green tea to add light bitter notes, black tea to add tannins and depth.
From vegan innovation to new challenges
In addition to the central role of non-alcoholic drinks, the new bar chef will face another challenge: the world of vegan spirits. This choice is consistent with the philosophy of Bonvivant, a completely vegan Michelin-starred restaurant, which does not see this approach as a sacrifice but as an opportunity to experiment with new techniques and amaze guests. Wolf enthusiastically embraces this vision: his goal is not to imitate existing products, but to create new taste experiences that speak the language of contemporary culture. This perspective is also reflected in the famous “No-Wine” menu, which offers a selection of high-quality non-alcoholic wines. “The world of non-alcoholic wines is evolving rapidly,” explains Wolf, “and our guests can discover real treasures here at Bonvivant.”
A silent revolution
The Bonvivant journey, which began with Elias Heintz and has now been relaunched by Martin Wolf, tells us a lot about the future of mixology and catering. More and more people are choosing to reduce or eliminate alcohol, without giving up the pleasure of a sophisticated and complex cocktail. In this scenario, the work of the new bar chef plays a fundamental role: not only reinterpreting the tradition of mixing, but also guiding a cultural change that focuses on experience, balance, and creativity. Bonvivant does not just offer drinks: it gives guests the opportunity to experience cocktails as an uncompromising sensory journey that celebrates taste, well-being, and innovation.
