Housed within a ducal mill from 1573, Munich’s Pfistermühle delivers a masterclass in upscale Bavarian gastronomy. Chef Tino Nawrocki employs contemporary techniques to reinterpret regional classics, such as the chateaubriand for two, which is precision-roasted and served with truffle-infused mashed potatoes and bacon-braised beans. The signature salted cod is treated with a delicate cure, highlighting its firm texture against a backdrop of seasonal vegetable purées. Aromas of freshly baked bread and malted grains evoke the building’s milling heritage, while the palate is engaged by the mineral depth of Franconian wines. The 'Pfistermühlen Brettl' lunch menu showcases a progression of small, technically focused courses, including tender veal from Upper Bavarian pastures. Under the historic renaissance vaults, the kitchen balances the weight of tradition with the lightness of modern plating, ensuring each dish is a refined expression of artisanal craftsmanship.