With the word “authentic”, we combine the values of sustainability, honesty and transparency. The products which we use must be organically produced, only the highest standards meet our quality requirements, and at the same time we want to let our guests get involved in the handling process.
We have been lucky enough to have found businesses around Munich which share these principles with us. We would to briefly introduce three of our suppliers to you.
Cheese rounds off the meal, so it is said, and at the Pfistermühle you can enjoy one of the most delicious selections of cheese in Munich. All of the cheese varieties comes from Naturkäserei Tegernseer Land with its headquarters in Kreuth am Tegernsee – just one hour from Munich. Only farmers who produce hay milk and who are committed to sustainable land management belong to the cheese-making cooperative. This has many positive effects on nature, animals and people, such as the preservation of biodiversity or a healthier end product. A strict purity requirement is stuck to for the cheese production. This ensures that nothing other than fresh hay milk, natural rennet, cultures, sea salt and some natural herbs are used. As at Pfistermühle, craftsmanship and a love of authenticity are the focus for all endeavors at the Naturkäserei Tegernseer Land.
When the flesh is too hard for processing, you know that the fish was recently swimming in the water. A quality feature which you only encounter if you source fish locally. The Birnbaum fish farm cultivates its fish with care in the purest spring water near Ammersee. After catching and killing in the morning, the fresh fish is delivered to Pfistermühle immediately – with just a few hours in between. You can experience the difference with all your senses: Firm and elastic in texture, a delicate aroma, moist skin and balanced and rounded enough in flavor to lift the heart. In the lake trout, you can even still see the characteristic spotted pattern when it is served.
For all guests who love lean and tender meat, we recommend our saddle of veal cooked in herbs. With every bite, you can taste the fact that the calves were reared without stress and healthily in the meadows of the Bavarian Alpine foothills. The Polting Estate, located approx. 100 km outside Munich, stands for this type of animal husbandry more than any other and is already in the fourth generation of the Riederer von Paar family. Slaughtering is also done in a gentle manner directly at the local butchers so that the animals are not transported further than necessary. Alongside the saddle of veal, which is delivered in one piece and then matures for two weeks at Pfistermühle, we also source lamb from Polting. The origin of the estate, which is known in particular for its “Polting lamb”, really lies in lamb production. All of the animals have access to spacious areas of meadowland and have nothing but fresh grass, hay and straw to eat.