“Der verrückte Eismacher” (“The crazy Ice cream maker”) – a special treat

Everyone knows about the many beer gardens that make the Munich Summer unique, but the warm Munich season also offers you many other highlights. For example, a mouth-watering refreshment on hot days is of course often provided by a delicious ice cream.

Probably the most unusual ice cream creations that have ever existed are available in Munich, at “Der verrückte Eismacher” on Amalienstraße. He lives up to his name, and provides courageous customers with exotic, curious and first-class creations. If you eat a spaghetti ice cream here, you will taste the tomatoes, the basil and the meat of the Bolognese sauce. Champagne ice cream springs from the kitchen of the ice cream maker alongside roast pork or liverwurst ice cream, and those who have only reluctantly left the beer garden, may also enjoy a beer ice cream at “Der verrückte Eismacher”. Munich is newly amazed every day, because every day there are creations that previously no one would think of as ice cream. Nobody, except the “Der verrückte Eismacher”! If your spirit of adventure has been overtaxed, we are happy to reassure you: Matthias, the cheerful face of “Der verrückte Eismacher”, also designs many varieties that satisfy the sweet tooth. Have you ever eaten Mozart ball, fig and walnut, or apple sauce pancake ice cream? Come and have a taste of Munich’s heavenly temptations.
The Platzl workforce is in agreement and will only reveal this much: Yummmmmmmmyy ☺

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Well-mannered in the beer garden – Do’s & Don’ts for the outdoor season

Beer garden time has finally reopened, and where better to spend it than in Munich, where beer gardens are all around? In order to avoid treading on the toes of any veterans of the original Bavarian “fresh air togetherness”, and so that you can freely enjoy your visit to the beer garden, we have compiled the most important rules for a harmonious beer garden visit.

Let’s start with the things that you can do without provoking sidelong glances: It is perfectly okay to bring your own food. In fact, this involves an ancient tradition that has been preserved into the present. You should however order something to drink, even if you will be waiting in vain for conventional service. The traditional beer garden operates by self-service in this respect. What you may do and also should do: Toasting! And as often as possible, to your heart’s content, with anyone who catches your eye – in the beer garden there are no social, societal or cultural boundaries.
At which point we have come to the things that you should avoid: Don’t turn away strangers who would like to sit with you, unless your beer bench is really already full. On the other hand, you should also not take a seat uninvited. The question “Is this seat free?” is indeed expected, but also essential. Although bringing your own food was mentioned above, that does not mean that you can order out into the beer garden. And finally: Place your mobile phone on mute! Ringtones disrupt the typical beer garden atmosphere, and what would a beer garden visit be without the sound of the wind in chestnut trees, birdsong and the murmur of the crowd?
The team from the Platzl Hotel wishes you a good time in a well-mannered, traditional Bavarian beer garden! ☺ It is simply always an experience that you shouldn’t miss out on…

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The Platzl Hotel & its trainees

Encouraging our trainees is very important to us, the Platzl Hotel team, because we know: The young talents of today is our team of professionals for tomorrow. We received a wonderful confirmation of this from Dekra, which distinguished us with the “Excellent Training” quality seal.

Every year the Platzl Hotel educates young people in four professional profiles: Restaurant manager, professional hotelier, hotel manager, and chef. The apprentices pass through their three years of study at various stations, in the kitchen, service, housekeeping, reception, administration, sales and marketing. The trainees’ practical everyday knowledge of the hotel is then deepened in theory classes at the vocational school, meaning that the training is dual and practical. Currently, we employ a total of eleven trainees: 3 hotel managers, 3 professional hoteliers, 2 restaurant managers and 3 chefs. We asked four of the young professionals, who are working for the Chamber of Commerce apprenticeship certificate, about their experiences and impressions, and would like to share this exciting interview with you.
We posed our questions to the aspiring professional hotelier Isabelle Kloppenburg, the future hotel manager Simon Westermair, the soon-to-be restaurant manager Pauline Neumann, and the apprentice chef Patrick Willhelm:

The Platzl: Why have you decided for the hospitality industry?

Isabelle: I was particularly attracted to the good advancement opportunities.
Pauline: I just enjoy working with the guest.
Simon: The hospitality industry is a versatile option for commercial activities.
Patrick: The idea of pampering guests with culinary highlights was attractive to me.

The Platzl: Why did you decide upon starting your training at the Platzl Hotel?

Isabelle: The Platzl has an exceptional familial atmosphere, and the friendly staff is just great.
Pauline: There are many learning opportunities with the two restaurants and the banquet area.
Simon: The Platzl is known for its good education and the highest standards. I owe it my title as the Bavarian Youth Champion among hotel managers.
Patrick: The flexible employment in the two restaurants and the banquet area make the training very versatile.

The Platzl: What do you like the most about your training?

Isabelle: The ability to directly satisfy guests’ wishes at the front desk.
Pauline: Slicing and filleting directly in front of the guest is always a great challenge.
Simon: Each task in the areas of marketing, sales and promotion.
Patrick: To know at the end of the day that I have made guests happy with their meals.

The Platzl: What desires and goals do you have for the future?

Isabelle: I would like to take the leap into hotel management.
Pauline: I want a position abroad. There is a job waiting for me there.
Simon: Eventually I would like to run my own company.
Patrick: I would like to go travelling as a ship’s chef, and pursue my goal to be a head chef.

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The Platzl monthly cocktail, “Lillet Hugo”

Summer is finally just around the corner! How could you enjoy the upcoming balmy evenings better than with a delicious and fresh aperitif that already tastes like summer?
Enjoy the ever-popular “Hugo” in a new, lively variation, regardless of whether it is on your balcony after a hard day, or in the Platzl Bar, freshly prepared by us, for you…

For the “Lillet Hugo” you will need:

  • 2 cl elderflower syrup
  • 6 cl liqueur (Lillet)
  • some mineral water
  • 1 slice of lime
  • fresh mint
  • 2 ice cubes

Place the syrup, the Lillet and ice cubes in a white wine glass, and pour some mineral water into the mixture. Garnish the aperitif to taste with mint leaves and lime slices, and enjoy!

That’s how to perfectly finish off an eventful day! ☺

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Discover our new rooms

As an additional service, we now offer more versatile and individual choices in your room reservation. Our 167 rooms have been completely re-structured for you. They not only differ in size but also include additional amenities. For example, we now offer a complimentary bottle of mineral water.

“With this step, we want to offer our guests more choice and be more responsive to individual needs in terms of comfort and price,” explains Heiko Buchta, director of the four-star hotel in Munich.


The new “Classic”, “Superior” and “Deluxe” rooms as well as the “Bavarian Suite” offer something for every taste. In the “Superior” room, for example, you have your own Nespresso coffee machine in your room. The size of the rooms varies from 13 m² to 45 m². The absolute highlight of our rooms still is our “Bavarian Suite”, which offers every conceivable luxury in 45 m². For example, enjoy the complimentary mini bar, fresh fruit and our VIP reception service. The icing on the cake is the bathroom designed with Rosa Porto Gallo marble as well as wall, floor, and ceiling panels created from 150-year-old spruce and oak.

Enjoy here some impressions from the Bavarian Suite >>

Find a room corresponding to your wishes here >>

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Gourmet tip: Lunch at Wirtshaus Ayingers and the Restaurant Pfistermühle

Have you already sampled the numerous dishes at the Restaurant Pfistermühle? Or are you a fan of the regional cuisine at Wirtshaus Ayingers? Take the opportunity to enjoy lunch at the Pfistermühle or the Ayingers!

You can also enjoy the business lunch special and experience the lively and historical tavern tradition at Ayingers. We offer you a variety of daily changing lunches with two different quick and delicious dishes for only 9.90 €. In good weather, you can enjoy the sun in one of the additional seats on our cosy terrace. You also have the opportunity to use our Wi-Fi to comfortably surf the Internet.

For some advance inspiration, you can find our lunch specials here →

Or how about a “Quick Lunch” two-course meal in the inviting atmosphere of the Restaurant Pfistermühle? For just 19.80 €, you can enjoy one of our reinterpreted and seasonal menus in the former arches of the ducal mill. In summer, you can also enjoy a business lunch in the pretty surroundings of Munich’s old town and experience Bavarian flair directly at our doorstep.

More information about Pfistermühle here →

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Our new F & B manager

The team from the Platzl Hotel Munich gladly presents the newest member of the hotel family. Since 1 April, Stephanie Schmidt has been with us as our new F & B manager. She is responsible for all dining facilities at the Platzl Hotel. These include both the banquet and meeting area of the four-star hotel as well as the Restaurant Pfistermühle and the Wirtshaus Ayingers.

Before arriving at the Platzl Hotel, the 34-year-old gained valuable experience in the F & B sector. After her education in hotel management at the Hotel zur Krone in Pappenheim (in which she later worked as a clerk), she was employed as a service associate in the Hilton Hotels Kensington, Olympia, and Hyde Park. She then moved to the Hilton Munich Park Hotel, where she built on her experiences in the F & B sector. Ms Schmidt later worked as operations manager in the café of the BMW Museum as well as a restaurant manager at the Sheraton Arabella Park Hotel. Most recently, she was F & B operations manager at the Westin Grand Munich where she was responsible for the banquet area, the seven outlets, the executive lounge and the room service.

Both the team and our guests are happy to welcome such an experienced staff member. The entire team welcomes you most cordially, Ms Schmidt!

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Welcome to the Ayinger Bräustüberl

In the heart of Aying, a small community in Southeast Munich, the Ayinger Braeustueberl is surrounded by trees and has one of the most beautiful beer gardens in Munich. Enjoy Bavarian specialities in a unique atmosphere as well as a fresh Ayinger’s, the award-winning speciality beer with enthusiasts and aficionados from Bavaria and around the world. Relax in this public house built in 1873 and simply enjoy the wonderful surroundings!
You can easily reach it via S-Bahn from Marienplatz. It is just a 40-minute direct trip to the destination that has been popular for over 100 years. Alternatively, you can travel there by bicycle. The well-developed and mostly flat cycle path will guide you through our beautiful Bavarian countryside to your destination.

In addition, on 1 May, you should not miss the raising of the maypole by the Aying fraternity. This traditional event in which the maypole is raised directly in front of the Brauereigasthof Aying takes place every five years. It does not get any more Bavarian than this!
The spectacle is accompanied by a Bavarian brass band, boys and girls in beautiful traditional costumes and superb freshly tapped beer.

By the way, a trip to Aying to watch the Football World Cup is especially worth it.
All matches of the German national team and all matches from the second round will be broadcast live on a big screen in the beer garden. You can share the excitement in good company and enjoy the “summer fairy tale” with a cool glass of beer.

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Have you ever met a surfer in the metro?

In any other city in Germany, this sight would be entirely unusual – but not in Munich! Here, a surfer in the metro is a part of the cityscape. The reason for this is the surfing wave at the Eisbachbrücke, which attracts surfers from around the world both day and night and in both winter and summer.
The “standing” wave not only challenges the sense of balance of the surfers but is also a real tourist attraction. In good weather, crowds of onlookers gather on the bridge under which a torrent of water flows. In spring, a visit to the Eisbach is always a good idea if you want to enjoy the warm days…

We also encourage you to visit “Arts ‘n’ Boards”. Located in the middle of Schwabing, it is Munich’s first surf bar with restaurant and scene hangout. Sip on a refreshing aperitif or let us spoil you with our culinary delights. Whatever you decide, there is definitely something for every surf enthusiast.

Picture source: erich torpedo/Flickr.com

In addition, the Eisbachbrücke is an ideal starting point for a leisurely stroll through the English Garden. You can “arm” yourself with your picnic basket and take a small break in the warm spring sun. In this unique atmosphere, your small snack will taste even better. Guaranteed!

If you prefer to forgo the picnic, you can enjoy tasty cuisine in the lake house on Kleinhesseloher See, which is also located in the English Garden. To round off your excursion to the “green lung of Munich”, we recommend a leisurely boat ride on this idyllic lake. Use the boat rental service and become your own captain!

The team from the Platzl Hotel hope you enjoy your “conquest of the seas”!

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Cakes in the afternoon

As a guest of the Platzl Hotel Munich, you can now expect a sweet surprise every afternoon. What could be better than relaxing after a stressful meeting or an exciting sightseeing tour of Munich with a delicious coffee and a tasty cake? Recover your strength with our pastry creations and surrender yourself to a moment of pleasure. Our chef will serve you an array of cakes baked fresh each day that will make your mouth water. Here You can find out how to bake his latest tasty creation.

Bon Appetit!

Pear Chocolate Tart Recipe

For the base:

  • 120g flour type 405
  • 2 tablespoons sugar
  • 120g butter (room temperature)
  • 1 egg yolk
  • juice of a quarter lemon
  • a pinch of salt

Combine all ingredients into a homogeneous dough mix, let it rest for 30 min, roll out the dough and place it in a buttered tart tin. Cut off any excess dough and refrigerate until the filling is ready.

For the filling:

  • 120g dark chocolate
  • 120ml fresh cream
  • 1 whole egg
  • 1 egg yolk
  • 3 tablespoons sugar
  • a little bitter almond extract
  • pear halves boiled in white wine, sugar and lemon juice until soft

Briefly mix the cream, sugar, eggs and bitter almond extract. Remove the tart tin from the refrigerator and cover with the dark chocolate. Then distribute the pears on top and finally pour the cream-egg mixture carefully over it. Put it in the oven at 165 °C for 45 min.

We at the Platzl Hotel wish you Bon Appetit :-) !


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