Coherent with the environment is also the culinary philosophy of Oliver Glowig, characterized by its originality, fantasy and lightness, besides, of course, its taste.

Professionalism and Teutonic technique are at the service of italian cuisine, a culture that Glowig, who's from the länder of Saxony-Anhalt, has always loved. He's had many important experiences over almost 20 years of work, starting with Quisisana Grand Hotel in Capri, under the guidance of mentor Gualtiero Marchesi.
Top quality products
Accurately selected meat, quality cold cuts and cheeses, rigorously fresh fish, fruit and vegetables, homemade bread with high quality flour and a minimum of 21 hour leavening. Here the products are at the service of technique and creativity, but most of all, they come from the territory, and they are seasonal.
Emotions in Epos Wine & Food
Tradition, seasonal and most of all local products. Everything at Epos, from dishes to glasses of wine, was studied carefully to tell a story, to live emotions. The local wines, under the “Poggio le Volpi” label, the ones from the “sister company”, Masca del Tacco, as well as the great assortment of italian and foreign wines, (mostly from France, Champagne, Bordeaux and Borgogna) all marry beautifully with the tasteful sensorial experiences created by chef Oliver Glowig. As in all tales, also in this bistro there's a happy ending, provided by some fine examples of traditional patisserie, revisited with great technique using different colors and consistencies.
Pastry Chef Andrea Riva Moscara is the man behind the desserts at Epos.
Pastry Chef Andrea Riva Moscara is the man behind the desserts at Epos.
The wine list is of course very important: from the local under the label “Poggio le Volpi”
The wine list is of course very important: from the local under the label “Poggio le Volpi”