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Restaurant PfistermühleFine Bavarian-Inspired Cuisine

Tuesday, November 21, 2017
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Restaurant Pfistermühle München Altstadt Konfierte Lachsforelle
Opening Times

Monday till Saturday 12-24

Map
Address Restaurant Pfistermühle
Pfisterstraße 4
80331 Munich-Altstadt
|How to get there
Contact
+49 89 23 70 38 65
www.pfistermuehle.de

Where do you go for good Bavarian food in the middle of Munich? If you want not just good, but exceptional food, and a beautiful ambience, I can only recommend Restaurant Pfistermühle in the historic district.

The restaurant at Platzl Hotel doesn’t just offer exquisite cuisine, but as a guest you get to experience a small piece of Munich’s history. Previously residing at court, the Pfistermühle was established at its current location after a fire in the 16th century. The historic building has housed the restaurant of the same name since the 1980s.

The rooms have only recently been tastefully redecorated. Details like the handmade pottery wine cooler and lampshades made of old flour sacks reflect the past of the masonry, without being too rustic.

Kitchen director Michael Sobota and his young team drawn from the five-star hotel industry serve “upscale Bavarian-inspired cuisine from local manufacturers,” as it explains on the Pfistermühle website.

Restaurant Pfistermühle München Altstadt_Herbstgericht mit Pilzen
Restaurant Pfistermühle München Altstadt Interieur nach Renovierung
Restaurant Pfistermühle München Altstadt Interieur nach Umbau
Restaurant Pfistermühle München Altstadt Geeiste Gurkensuppe
Restaurant Pfistermühle München Altstadt_Vorspeise
Restaurant Pfistermühle München Altstadt Brust vom bayerischen Freilandhuhn
Restaurant Pfistermühle München Altstadt_Beilagen Babymais und Kohl
Restaurant Pfistermühle München Altstadt_Bayerischer Fisch
Restaurant Pfistermühle München Altstadt

And they do that very well! Welcomed by charismatic restaurant manager Daniel Bruns, we’re seated at a cosy corner table and await whatever may come our way.

We go with Herr Brun’s recommended house aperitif “Spatzl.” The mix of orange-chilli liquor, chocolate bitters, and sparkling riesling creates a lovely pre-winter feeling.

It gets even better as we sample the decadent breads with buckwheat-paprika spread and barley grass butter. Herr Bruns tells us that the bread is from Munich Brotmanufaktur Schmidt.

In the end I opt for the vegetarian menu, my companion selecting three courses à la carte. We don’t regret a thing. Each individual dish is a well-balanced surprise.

The confit salmon trout and tomato served three ways, which we get to enjoy for our starters, are real highlights. The main course venison is soft as butter, the vegetarian risotto with the perfect amount of bite.

Restaurant manager Daniel Bruns hits the mark with his wine recommendations as well. Not just I, but my French companion is more than satisfied. As we spoon our fluffy desserts, she concludes, “This is the perfect restaurant to take my parents to the next time they come to visit. Bavarian-inspired, but exquisite. With tradition, but not too touristy — and with excellent service.” I can’t argue that!

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