Restaurant Epikur

The story

Restaurant Epikur Munich: Mediterranean Cooking with Bavarian Wild Herbs

The Chef’s Calculated Approach

At Restaurant Epikur in Munich, Dr. Manolis Manussakis leads a kitchen dedicated to refined Mediterranean cooking. His background spans southern Crete and a doctorate in mathematics, blending coastal traditions with analytical precision. He previously managed fish departments at major Munich establishments before opening this venue, where he now applies that disciplined methodology to every plate.

Seasonal Foraging and Coastal Roots

The menu operates as a living archive of what grows near the Isar river and along the Mediterranean coast. Staff regularly collect bloodwort, wild asparagus, and morel caps during spring walks, then transform them into sauces or garnishes. Lamb, beef, and poultry appear sparingly alongside abundant seafood and vegetables. This approach defines their Mediterranean-style dishes, which respect Bavarian soil while keeping Greek wine selections central to the experience.

Bright Windows and Straightforward Plates

Bright windows and minimalist tables create a calm backdrop for the straightforward menu. Recognized with one and a half spoons by the Schlemmer Atlas guide, the kitchen avoids unnecessary complexity. Guests typically encounter venison loin, traditional schnitzel, and Chateaubriand prepared with careful attention to texture. The evening concludes with standard crème brûlée and locally sourced breads made using historical techniques.