The story
In the heart of Aschau im Chiemgau, the Boutique Hotel Residenz Winkler houses Epicures, a restaurant that earned a Michelin star in 2026 for its high-quality cooking. The name itself tells a layered story: it nods to the Greek philosopher Epicurus, who placed pleasure and enjoyment at the centre of a good life, while the French word épice (spice) hints at the precision seasoning that defines the kitchen. The handwritten “E” is borrowed from Evi Winkler, who has steered the Residenz for over three decades. The name ends with “res” – a subtle reminder that this restaurant is the heart of the Residenz.
Executive Chef Daniel Pape took over the culinary direction in May 2023. His career reads like a tour of Germany’s finest kitchens: he cooked at the two-Michelin-starred Meierei in Glücksburg, worked under Christian Jürgens at Überfahrt, Joachim Wissler at Vendôme, and Thomas Bühner at the three-starred La Vie. Before arriving in Aschau, he was Chef de Cuisine at Da Vinci in Koblenz, where he earned the restaurant a Michelin star and 15 Gault&Millau points. At Epicures, he brings that depth of experience to a Modern French menu that balances refinement with clarity.
Epicures is part of a house whose culinary DNA was shaped by the late Heinz Winkler, one of Germany’s most celebrated chefs. Winkler’s “Cuisine Vitale” philosophy – light, pure, never heavy – still informs the kitchen’s approach. Daniel Pape works within that tradition while adding his own precision. The result is a tasting menu that lets main ingredients speak, supported by sauces that enrich without overwhelming. The wine list is carefully curated, and the dining room, with its air conditioning and outdoor seating, offers a setting as polished as the food.
Epicures is a place where the pursuit of pleasure is taken seriously – and where a Michelin star feels like a natural confirmation of the work being done.
Recognition
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Details
History
High quality cooking
Once a medieval estate, today a luxury hotel with a terrace and mountain view. "Epicures" blends music and culture, philosophy and taste. Daniel Pape offers sublime culinary experiences with five- and eight-course menus.
Concept Stylish gourmet restaurant in the tradition of Heinz Winkler. Single menu. Culinary style Daniel Pape now leads the kitchen on his own; he skillfully updates the house's defining classic cuisine with Mediterranean influences for the modern era: The butter-tender calamari are paired with fennel salad, macadamia nuts, and passion fruit notes in the sauce. The zander was pan-seared skin-side down to achieve perfect texture, accompanied by an interpretation of a potato-cucumber salad featuring a potato chip and espuma, spinach, and pickled cucumber. Two cuts of Juvenil suckling pig (loin and side) were marinated with barbecue flavors and pan-fried until crisp, served alongside oyster mushrooms, broccolini (Bimi), and a celery chip. Wine Lavish wine list with around 950 selections; many mature vintages. Atmosphere The gourmet restaurant has relocated to a smaller, newly designed room with a bright, elegant aesthetic and spacious tables dressed in white linen. Highly attentive service under the guidance of host Alexander Winkler. Conclusion A successful reinvention of a classic, defined by genuine hospitality.
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