Pfistermühle

Pfistermühle occupies the converted 1573 ducal mill behind the Platzl Hotel, with original cross-vaults overhead and stone walls that swallow the noise. The kitchen works contemporary regional — Ammersee whitefish, Tegernsee hay-milk cheese, Upper Bavarian pasture veal — paired with Ayinger draught from the family brewery and a Franconian wine list. The midday Brettl set menu is the value play; the evening menu is the Munich destination dinner that the Bayerischer Hof crowd actually books.