Two Stars and a Philosophy: An Interview with Daniel G. Raptis from etz, Nuremberg

Just recently, the Michelin Guide confirmed it once again: etz Nuremberg successfully defended its two Michelin stars. Beyond the creative cuisine of Felix Schneider, one person has become the face of the restaurant for many guests – host Daniel G. Raptis. Markus Böhm spoke with him about hospitality, wine, teamwork, and why handmade ceramics belong in fine dining.

Pictures: Cristopher Civitillo

Markus Böhm: You are the host at etz, alongside Felix Schneider. What exactly is your role there?

Daniel G. Raptis: Since day one, I’ve been responsible for the guests’ well-being at etz. I also take care of the wine selection – even though I never formally trained as a sommelier. Felix took a bold step and said, “Let’s just try this.” It worked really well, and that’s how these two areas came together.

Markus Böhm: So wine is your passion – but I assume hosting is just as important?

Daniel G. Raptis: Exactly. Felix already knew I was a good host – that’s what I was known for in Nuremberg. And over time, wine simply grew into the picture.

Markus Böhm: What did you do before joining etz?

Daniel G. Raptis: I grew up near Munich and trained as a restaurant professional. After several stations in Munich I studied business administration with a focus on hospitality, and even spent some time in New York. That lifestyle didn’t suit me, so I came back to Germany. I went through an experimental phase – management consulting, graphic design, even manual trades – before moving to Nuremberg in 2018.

There I attended an art school for a year, exploring creative impulses. But in the end I returned to gastronomy. In 2021, when Felix opened etz, we were sitting in the garden eating tomatoes and he said: “I need a face for this restaurant, someone to embody etz alongside me.” We gave it a try, it worked – and four years later I’m still here.

Markus Böhm: How important is wine at etz? At Sosein, for example, people used to say the non-alcoholic pairing was sometimes even more exciting than the wine. How do you see it?

Daniel G. Raptis: By now, they’re at least on equal footing. That’s a huge advantage – when you can serve creative drinks from your own production, there’s no way I can compete with that through wine alone. I don’t own vineyards, and I can’t create that same variety.

But when I look across German gastronomy, there are maybe five restaurants producing drinks on this level of quality and creativity. For us, the concept of regionality plays a big role. After an experimental phase with wines from Spain, Italy, even the New World, I realized that guests travel to Nuremberg not just for Felix’s cooking but also for this regional fingerprint. That makes it more coherent for me to talk about Silvaner and Franconian varieties that grow an hour away, instead of exotic imports from the South.

Markus Böhm: And what do you personally enjoy drinking most?

Daniel G. Raptis: Silvaner – without a doubt. Over the past six years I’ve really fallen in love with the grape. It’s incredibly versatile: you can press it directly for fruitiness, keep it in tanks for freshness, or age it in wood for more complexity and body.

Like clay in your kilns, the grape changes depending on how you work with it. And with Franconian soils – limestone, gypsum keuper, sandstone – it’s a beautiful playground.

Markus Böhm: What makes etz special for you?

Daniel G. Raptis: When I first joined Felix and Florian, I read the phrase: “etz is an attitude.” It took me a while to understand, but that’s really what it is.

Etz isn’t about stars or having the best wine list. It’s about a shared philosophy – every team member needs to understand and live it. We ask: what values guide us, and how can each of us embody them?

Our kitchen team is trained classically, but the service team is very unconventional. None of us followed a traditional sommelier or hospitality path. One colleague came from design, another was originally a chef. That gives us a different language in the restaurant – less about technicalities, more about emotions. And that’s what guests feel.

Markus Böhm: Many fine dining restaurants are notorious for strict hierarchies. At etz, I always felt it was more about working eye-to-eye. Is that true?

Daniel G. Raptis: Absolutely. In the beginning, when the team was small, it was even stronger – just three cooks, one apprentice, and two of us in service.

Even now, though we’ve grown, the philosophy remains. We taste dishes together, fine-tune non-alcoholic drinks as a team, and discuss wine in groups. Of course, sometimes Felix or I make the final call, but the process is collaborative.

Markus Böhm: Etz is one of the few restaurants in Germany that uses truly handmade tableware. How do you experience that?

Daniel G. Raptis: It is, as with every guest, very, very different in terms of perception. I believe that anyone who already has a certain sense for materiality at home is simply delighted and feels confirmed that this fits seamlessly into the overall concept. On the other hand, those who are perhaps more fans of ‘good and cheap’ are sometimes a little irritated. But I always come back to the same point with your tableware – and that is the emotional quality. What does it trigger? These are not bright colors; everything is natural, rarely smooth. Which means you always have a tactile element that stimulates – and stimulation in itself is neutral at first – and that resonates incredibly well in our restaurant.
We work with natural products that bring a range of colors. In another restaurant these might be placed on a white canvas. With us, they are framed by the natural tones of your pieces, which makes it all the more exciting. When we choose tableware, it is less about form – whether flat or a bowl – that is secondary. It is more about how the dish is presented, and whether the plate helps to communicate the food or gets in the way. And with your work, that almost never happens, because we do not have white plates. That very strong contrast is already softened, and that consistency feels right.
Through the different glazes, there is another dimension: we often notice that guests finish everything on their plates. And yet, when clearing, we sometimes feel as though we are taking the plate away from them too quickly. Because for the guest, it is a visit filled with sensory stimulation, almost overwhelming. I often say: anyone I bring to Etz unprepared might need to sleep for 24 hours afterwards – there is so much information, so much flow, so much food, and so many senses engaged. And your tableware is an integral part of this experience.

Markus Böhm: Many chefs love to talk about sourcing their produce – but almost never about their plates. Have you noticed that too?

Daniel G. Raptis: Definitely. In the high-end world, tableware is often just seen as a neutral stage. White porcelain, minimal design, to not “interfere” with the dish.

But that misses an opportunity. For us, plates aren’t just frames – they’re part of the narrative. Guests encounter 10–15 unique pieces in one evening. Each one adds another layer to the experience.

Markus Böhm: In chef training, do cooks even learn about ceramics, production methods, the differences between stoneware, porcelain, and so on?

Daniel G. Raptis: No, not really. Training lays a foundation, but after that, everyone shapes their own path. Just as we discussed wood for our new tables, cooks could think more deeply about ceramics.

The challenge is: handmade pieces can’t just be reordered at the push of a button. If we break one of your plates, it’s not about shouting or anger – it’s simply a real loss. Because it’s not just a product, it’s your time and craft. That creates respect in the team.

Markus Böhm: Many restaurants showcase sustainability and Slow Food – but when it comes to tableware, they rely on industrial ware. Isn’t that a contradiction?

Daniel G. Raptis: It is. Ideally, a chef just has to look around: are there local potters, stonemasons, craftspeople nearby? In Franconia, we’re lucky. But in general, chefs need to recognize the value.

Handmade ceramics take more time and thought. But they add freedom too – in forms, in colors, in glazes. And the fire always has its own voice. No plate is identical, yet they all speak the same language. That makes the experience richer.

Markus Böhm: Thank you very much.

Daniel G. Raptis: My pleasure.

---

Etz’s philosophy goes beyond food and wine. As Daniel Raptis makes clear, it’s about attitude, authenticity, and materials that carry meaning – from the vineyard to the handmade plate.

---