One of the most beautiful views of Lake Starnberg is enjoyed by the guests of the "Taverna blu" at Gut Rieden, which Manos Krontiris (left, with Christos Loules) has taken over. © Andrea Jaksch
Manos Krontiris has been running the restaurant at Gut Rieden with Greek flair for a few weeks now. He originally comes from a different industry.
Starnberg – Mediterranean flavours have been tickling the noses of the guests of the restaurant at Gut Riden for a few weeks now. Manos Krontiris has taken over the gastronomy on the grounds of the golf course high above Lake Starnberg. Since April, Greek specialties have dominated the menu. "Taverna blu", as the restaurant is called, is a family business, and the boss comes from a completely different industry.
Krontiris, who was born in Hanover 40 years ago to Greek parents, is not a trained restaurateur. Initially, he earned his money as a professional footballer. He started playing ball sports as a teenager at Hannover 96. Tennis Borussia Berlin and Borussia Dortmund, where he was a member of the Bundesliga squad for four years, Alemannia Aachen, 1860 Munich, Rot-Weiß Oberhausen, Unterhaching and DJK Rosenheim were further stations. He ended his career at TSV Grafing in 2018 and then worked there as a coach in the youth sector. At the same time, he ran a sports restaurant.
His partner Vaia Liouliou comes from a Greek family of restaurateurs who owned restaurants in Nuremberg and Amberg. Manos Krontiris lives with her. The family includes four children, two girls and two boys aged 17, 16 and 14, and the baby is just three and a half years old.
Because the family runs the "Mykonos blu" on Lake Dietlhof near Weilheim, Manos and his wife, as he says – the formal wedding is to follow soon – became aware of the Stürzer family's search for a new tenant for the restaurant. The application was successful. Manos Krontiris is the managing director. His brother-in-law is part of the team, as is his mother-in-law and his Vaia, who can also help out if necessary.
Team attaches great importance to service
The restaurateur attaches great importance to service. "In addition to the products from the kitchen, we want to score points with our guests," explains the chef. In addition to a bartender, he employs four waiters, and the kitchen crew has six employees: "Some of them are skilled workers, some of whom have been working in the industry for many years." They come from Greece, "most of them even from the same small town". Hot meals are served daily (except Mondays) from 11 a.m. to 14.30 p.m. and from 17 p.m. to 22 p.m. – on Sundays and public holidays from 11 a.m. to 22 p.m.
Currently, the restaurant team does not take an official lunch break on weekdays. "We are still testing how the flow of visitors develops," explains Krontiris. At lunchtime, guests can choose from a reduced-volume and discounted menu. Bifteki, suvlaki, gyros, calf's liver, calamari, salmon or zander fillet and mixed fish platter cost between 8.50 and 15.90 euros. On the large menu, which is valid from 17 p.m., the main courses cost between 12.90 euros (meat cakes with rice, tzatziki and salad) and 28 euros (octopus with fresh vegetables and salad). Most meat and fish dishes get their roasted aromas from the grill. The wines come exclusively from Greek vineyards, beers are available from Kaltenberg, three of them fresh from the barrel.
