Huberwirt

This long-established inn has been run by the same family since 1612 and is now in excellent hands with Alexander Huber. Using top-notch ingredients, the chef skilfully incorporates both Bavarian rusticity and modern sophistication into his cuisine, creating dishes that are intense and robust, but not without finesse. Diners are spoilt for choice, with dishes typical of local and regional fare such as veal lights with curd cheese bread dumplings and root vegetables on the one hand, and modern classics such as ox and pork neck ravioli with brown butter, chives, croutons, pointed cabbage and bacon stock on the other. At lunchtime, there is a somewhat pared-down menu. You can eat in the cosy dining area or out on the wonderful, partly covered terrace. The front-of-house team is cordial, attentive and pleasantly down to earth, and they recommend fine wines by the glass to accompany the food. The fantastic value for money is also worth a mention. This terrific place has plenty of charm and a great atmosphere!

• Same family, same address story, with roots that reach back to 1612.
• A dual identity: traditional Wirtshaus cooking alongside a modern fine dining restaurant under Alexander Huber.
• Surprise menu formats, including a ‘Reinschmecker’ menu for two and a under 30 ‘Twenü’ option on Thursdays.

Ingredient stars

• Veal, offal, and dumplings, treated as serious main acts
• Ox and pork neck, used for modern, sauce led dishes
• Root vegetables, pointed cabbage, brown butter, bacon stock

Huberwirt is a long running Pleiskirchen inn with two distinct gears. The Wirtshaus rooms, including the Gaststube 1612, serve traditional regional cooking, while the adjacent Restaurant Alexander Huber leans modern, a ‘Bayerische Avantgarde’ style that keeps Bavarian roots in view. Formats include surprise menus and a three course Friday and Saturday lunch menu in the Wirtshaus.