Restaurants
Restaurant Pfistermühle Fine Bavarian-Inspired Cuisine
© Pfistermühle
Map
Opening Times
Tuesday - Saturday from 11:30 a.m. to 11:00 p.m.
Lunch-Brettl: Tuesday - Friday from 11:30 a.m. to 3:00 p.m.
Address
Restaurant Pfistermühle
Pfisterstraße 4
80331 Munich-Altstadt
.How to get there
Contact
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.
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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!
