All of the employees at Pfistermühle are part of the Platzl family and, as such, are characterized by living warmth and great passion for gastronomy.

What makes the Pfistermühle so special is the uncompromising dedication to the artisanal aspect of hosting. In the kitchen, local produce is processed by hand and, since the menu changes seasonally, there is plenty of variety for the whole team. This makes the restaurant a perfect workplace for anyone who wants to develop day by day and to make an active contribution to the experience for the guest with fresh ideas.

Get to know some of our team from Restaurant Pfistermühle:


Since November 2019, Tino Nawrocki has led the operational activities in the Pfistermühle kitchen in the position of chef de cuisine. Thanks to his absolute commitment, he has become irreplaceable to us in a very short time.

After many years in the far north – at the “Alten Friesenstube” on Sylt, in Sülberg with Michelin star chef Karlheinz Hauser and at the Kempinski Hotel Atlantic, among others – the young man was drawn to the center in Munich. Which, of course, we are delighted about! As a chef, he is pursuing his absolute dream job, which is also reflected in his high level of commitment and passion for the work. As a result, he transmits his enthusiasm to the rest of the team, as well as to the dishes which are served to you.

Tino Nawrocki is in close contact with our suppliers and ensures that we are able to offer dishes of a consistently high quality to our guests at the Pfistermühle. Once the hustle and bustle of the evening service has calmed somewhat, he likes to take the time to visit you, if you like, at your table.

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