Joannis Malathounis

Joannis Malathounis' culinary philosophy, encapsulated in his phrase "Ich koche, was und wie wir selber gern essen," revolves around an independent, modern interpretation of Greek cuisine, deeply rooted in both tradition and regionality. He pioneers a "modern greek cuisine" by harmoniously blending authentic Greek flavors with surprising elements from his Swabian surroundings, exemplified by dishes that marry Filderkraut with Greek goat cheese noodles or incorporate a Retsina-Beurre-Blanc. His approach is distinctly puristic, emphasizing meticulous preparation, clear organization, and simple, elegant plating where all ingredients are recognizable. Malathounis champions a return to tradition, believing that genuine culinary enjoyment is an emotional journey tied to memories and sensory experiences. He asserts that "Genuss geht direkt durch die Sinne und braucht Sinnlichkeit, Gefühle, Erinnerungen," and that the "sinnliche Vielfalt... macht das Leben spannend. Die Einfalt wiederholter industrieller Geschmacksstandards macht uns manipulierbar, weckt Langeweile und vor allem Sucht." He is committed to using seasonal and regional products, expanding the Greek culinary spectrum by integrating local German ingredients like turnip cabbage, Brussels sprouts, or asparagus, with typical Greek components. This commitment extends to strict sustainability practices, excluding endangered species and products not naturally rooted in the European region from his menu. Operating as an "Einzelkämpfer am Herd," Malathounis embodies a profound sense of independence and self-determination, stating, "Ich bin mein eigener Herr. Und das ist genau das, was mir gefällt." This solo endeavor allows him complete creative freedom, ensuring that his menu reflects his genuine culinary ideas rather than external trends or market demands. While acknowledging the hard work, he views himself primarily as a craftsman ("Handwerker") driven by daily business and an "Besessenheit" (obsession) for quality, rather than an artist. His continuous quest for inspiration comes from everyday life, observing the world with an open mind, and constantly evolving his unique culinary signature without resorting to imitation. He believes there's only "gute und schlechte Küche," valuing honest craft above all else. Chef Malathounis's signature approach is defined by his 'modern greek cuisine,' which skillfully bridges traditional Greek flavors with regional Swabian ingredients. His technical style involves preparing all ingredients individually before bringing them together, moving away from the stereotype of 'fat Greek cuisine' by focusing on gentle preparation. His plating is puristic, designed to be light, elegant, and unexpected, with all components clearly recognizable on the plate. He composes surprising taste encounters, such as Filderkraut paired with Greek goat cheese noodles or a Retsina-Beurre-Blanc, and incorporates light molecular elements where appropriate. Operating as an 'Einzelkämpfer am Herd,' he manages the kitchen, wine cellar, and service (with his wife Anna) for up to 20 guests, emphasizing meticulous organization and simplified plating. His core philosophy for menu development is, 'Was können wir mit unserer Kapazität schaffen, und schaffen wir es gut genug?' Exemplary dishes reflecting his style include marinated cod with black olives, guinea fowl with cumin jus and saffron shallots, and an olive oil-chocolate dessert. His personal favorite, Spanakopita, also reflects his connection to traditional Greek comfort food.

Mentored by Rolf Schlegel (Gasthof zum Ochsen), Wolfgang Pfeiffer (ALTE POST Stuttgart), Albert Bouley (WALDHORN Ravensburg), Wolfgang Raub (RAUB'S RESTAURANT), Martin Frietsch (HIRSCH WEINSTUBEN Stuttgart).