Sommelier from the heart: Interview with Ilir Halilaj

Ilir, you have been a sommelier at the Pfistermühle for almost two years and are responsible for the wine list, pairings and advice. When did you decide on this fascinating career path?

It all started with my training as a restaurant specialist. I then gained management experience in various upscale restaurants in Munich and on Lake Tegernsee. The restaurants I worked in not only served excellent food, they also always served exquisite wines from all over the world. As a result, I developed an ever-growing passion for this, so I did additional training to become a certified sommelier. At the Platzl, I now have the opportunity to concentrate fully on this, and that makes me very happy.

Was that the main reason for your move to the Pfistermühle?

It was one reason, but the main reason is definitely the good reputation of the Platzl businesses. Anyone who has worked in upscale gastronomy in Munich for a few years knows that the atmosphere, the quality and the working conditions here are just right - it's simply the complete package. So when I had the chance to start here, I didn't have to think twice.

To what extent does your training as a sommelier influence your work here at the Pfistermühle?

The sommelier training helps me to understand our cuisine better. This is essential if you don't want to recommend just any wine to go with a course. If you want to offer guests a harmony between wine and food, you have to put yourself in the chef's shoes to a certain extent. I've only developed an awareness of this in recent years and also thanks to my additional training. 

What is the best thing about being a sommelier?

The best thing about giving wine advice is the reaction of the guests when you have completely hit the mark with your recommendation. The sommelier can, it seems, occasionally create feelings similar to those of a magician: if you manage to conjure up a real surprise from the wine cellar, the fascination of the guests is priceless.

What are the most important criteria you take into account when selecting wines for the Pfistermühle?

Regionality is very important to us here at the Pfistermühle. We mainly have wines from Germany as well as local grape varieties and otherwise wines from the so-called old wine world - Europe - on the menu. Another criterion in the selection is the sustainability of the wineries and vineyards.

What factors do you take into account to ensure that the wines complement and enhance the flavors of the menu?

A wine should never overshadow the dish it accompanies. Each wine must act as a partner to the dish, which is ensured with long, intensive tasting. Fortunately, I've had a perfect partner for a long time in my wife, who is a chef and makes things a lot easier for me.

Briefly about you personally: Do you have a favorite wine?

Yes, the 2022