Pleasure and joy of life have been at the forefront of Huberwirt in Pleiskirchen for eleven generations. The cooking passion of Alexander Huber is to interpret the cuisine in a modern and innovative way. The young chef focuses his refined dishes above all on fresh local products. With craftsmanship and a sure sense of taste, Alexander Huber offers a "provincial cuisine" full of power and surprises.
|Wednesday||12:00 - 14:30||18:00 - 23:00|
|Thursday||12:00 - 14:30||18:00 - 23:00|
|Friday||12:00 - 14:30||18:00 - 23:00|
|Saturday||12:00 - 14:30||18:00 - 23:00|
|Sunday||12:00 - 14:30||18:00 - 23:00|
Already as a little boy it was clear for Alexander Huber: I want to become a cook. Having grown up in his parents' tavern, after completing his apprenticeship as a cook he went on his travels through various starred houses until in 2005 he took over the over 400-year-old family business, the "Huberwirt", in the eleventh generation.
In 2013 he was awarded a Michelin star for his culinary skills.
The creative combination of tavern and star cuisine is Alexander Huber's concern. He focuses above all on taste, maximum freshness and regional products. He developed his own handwriting and created "a 'provincial cuisine' full of power and surprises".
Sommelier: Lorenz Bohn
Pleasure and joy of life are at the forefront at the Huberwirt in Pleiskirchen. The Huberwirt has been a culinary institution for eleven generations. Pleasure, culture, creativity and above all joy of life are at the forefront of the traditional family business.
The restaurant "Huberwirt" can already look back on more than 400 years of history. Since 2014, the restaurant in small Pleiskirchen in the Upper Bavarian district of Altötting has also been able to adorn itself with a Michelin star. This is thanks to Alexander Huber.
After the young cook took over the kitchen of the traditional and family-run business, he managed to turn the "Huberwirt" into a top gastronomic address. He combines gourmet cuisine with Bavarian dishes and attaches great importance to regional and seasonal products. With craftsmanship, a good portion of creativity and a sure feeling for taste and harmony, Alexander Huber offers a "provincial cuisine" full of power and surprises made from the best ingredients.
Former kingdom, today Free State: Bavaria offers many reasons to love it: the hearty cuisine, the beer, the good Franconian wine, its dialect, the Bavarian way of life, the beautiful landscape before the Alps. In Franconia, small walled towns with historic townscapes, such as Rothenburg ob der Tauber, the many beer gardens in Munich, the Hofbräuhaus or the Oktoberfest in autumn, are alluring. Tourist magnets are also the university city of Erlangen and the toy city of Nuremberg, as well as the three-river cities of Passau, Regensburg, Würzburg, Augsburg, Berchtesgaden and Mittenwald. In Bavaria mountaineers and mountain hikers, skiers and water sports enthusiasts and many others get their money's worth. And at the highest point of the federal state, the 2963-metre-high Zugspitze, you have a breathtaking view of the high mountains of the Alps under a Bavarian blue sky, the "Kaiserwetter".
5 course surprise menu with aperitif€190 für 2 Personen
Sit down for an evening of fine dining, and then create your very own dessert with guidance from an expert chef. Start by booking a dinner at one of about 80 JRE—short for Jeunes Restaurateurs—restaurants across Europe, run by an association of young chefs known for using traditional cooking methods to innovate the cuisine of their home countries. After your meal, head behind the scenes to the upscale gastronomy's kitchen, where you'll learn how to prepare a sweet treat.
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Angebot für junge Feinschmecker unter 30 Jahren Aperitif, Amouse bouche, 3-Gang-Menü, 2 Gläser Wein, Mineralwasser, Kaffee€75 pro Person