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New gastro jewel in Freising: Pfeillers opens in the Bayerischer Hof!
From November 2025, the new restaurant “Pfeillers” will open in the Bayerischer Hof in Freising under the management of Timo Siller and Moritz Pfeifer. Prepare for innovative dishes and fresh regional ingredients!
New gastro jewel in Freising: Pfeillers opens in the Bayerischer Hof!
Something is happening in Freising: From November 1, 2025, the restaurant in the Bayerischer Hof will open its doors again - and with a breath of fresh air. The new landlords Timo Siller and Moritz Pfeifer, who both have many years of experience in the catering industry, have joined forces and are bringing their ideas to the table under the name “Pfeillers”. After two years of intensive searching, the two have finally found the perfect place and are overjoyed to be able to take this step. Mercury reports that Their decision to close existing pubs in order to work together paves the way for the new concept.
The threefold change in leadership at the Bavarian Court has often been perceived as unsettling in the past. But with the positive feedback from Marc Sielhöfer, the previous owner, the new operators are hoping for more stable times. The culinary direction will also be exciting: They intend to combine the flavors of the region with international influences while at the same time taking into account the trend towards conscious eating.
Innovative cuisine with regional flair
The kitchen team, led by an experienced chef, will work with regional ingredients, such as bayerischerhof.com reveals. A special focus is placed on their origin and quality. The menu promises real highlights: from homemade pasta with Franconian salsiccia to pulled pork Schäufele in a potato roll, there is something for every palate.
A real delicacy will be Nasi Goreng - a recipe that has been successfully used for over 40 years. The fusion of cuisines could take local gastronomy to a new level and the dishes are designed to not only fill you up but also provide a conscious eating experience. This variety of ingredients reflects the trend of the “farm-to-table” movement, in which restaurants source directly from local producers, which also follows Hoga magazine is asked.
The realignment of gastronomy in 2025
A look into the future shows that the catering industry will increasingly have to adapt to the wishes of its guests. Conscious eating, transparent origins and a clear, reduced menu are more than just trends - they are requirements. The demand for vegan, gluten-free and lactose-free alternatives is constantly increasing. The new direction at the Bayerischer Hof meets these demands and could therefore set an example.
The year 2025 will bring a breath of fresh air and will require innovative approaches. At Bayerischer Hof, the new operators seem to know how to react to these changes. The combination of regionality and global influences could be exactly the right recipe - for a restaurant that not only offers food, but creates an experience. Details about the opening times and the exact offer will be announced shortly, but the anticipation is already great!