The story
Epicures serves modern French cooking at Kirchplatz 1 in Aschau im Chiemgau, Germany, inside the Boutique Hotel Residenz Winkler. The Michelin Guide awarded the restaurant one star in 2026. Executive chef Daniel Pape leads the kitchen, which keeps the French classics of the house while adding Mediterranean influences.
Daniel Pape joined the hotel as executive chef in May 2023 and now runs the kitchen on his own. He works from the classic cuisine of Heinz Winkler, the chef who founded the residence. Der Feinschmecker lists the restaurant as a single-menu gourmet room in that tradition.
The calamari are cooked until tender and paired with fennel salad, macadamia nuts and a passion fruit note in the sauce. Zander is pan-seared skin-side down. It comes with a potato-cucumber salad, served as a potato chip and espuma, with spinach and pickled cucumber. The suckling pig is marinated with barbecue flavours, then pan-fried until crisp, with oyster mushrooms, broccolini and a celery chip. Guests can order a five-course or eight-course menu.
The restaurant moved into a smaller room with a bright, elegant design and tables dressed in white linen. Host Alexander Winkler leads the service. The wine list holds around 950 selections, many of them mature vintages.
Recognition
Ambience
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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