PhilosophyTwo thoughts accompany us each and every day in the Mangostin: quality and authenticity.
We take great pains in providing both.
Our procurement office in the exuberant city of Bangkok sends us a delivery week in week out. This guarantees us the best regional goods and enables us to have seasonal delicacies that are obtainable at short notice.
In Munich, we have built up a network of suppliers who know and can fulfil our demands.
We purchase the sensitive Asian herbs and salads here for example. We use beef, pork and poultry from our own Kuffler butcher’s.
The MakersIn Sebastian Kuffler and Joseph Peter, the owners of the Mangostin, two gastronomy experts have come together.
Sebastian, following his father Roland Kuffler, is responsible for the business side and the interior design of the Mangostin. Joseph is the creative brain behind the restaurant, always on the lookout for new far eastern trends in the kitchen. His long-standing duty as Head Chef in the Bangkok luxury hotel business and as Manager of the Thai chefs national team mean that he has excellent connections to Asia.
He meets his expert colleagues in the metropolises of Thailand, Japan, Vietnam and China several times a year to recruit personnel and keep in touch with developments in Asian cuisine.