Huberwirt
Pleiskirchen, Germany
⭐1 Star
The Experience
From Michelin Guide
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!
Unique Things
From Visitor Experiences
Family Heritage Since 1612: Huberwirt is a long-established inn run by the same family since 1612, now under Alexander Huber, blending centuries-old tradition with modern culinary sophistication.
Fusion of Bavarian Rustic and Modern Sophistication: The cuisine uniquely combines Bavarian rusticity with modern finesse, offering both regional classics and contemporary dishes such as ox and pork neck ravioli with brown butter and bacon stock.
Bavarian-Inspired Menu with Austrian, Classical & Avant-Garde Elements: The restaurant incorporates influences from Austrian, classical, and avant-garde cuisine, emphasizing regional products processed with high standards and care, reflecting a commitment to sustainability and refined craftsmanship.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Huberwirt in Pleiskirchen are:
- Golden trout: Used pickled and paired with physalis, pumpkin, and ponzu, showcasing a blend of Bavarian and avant-garde influences with a focus on regional products.
- Pigeon: Featured with Jerusalem artichoke and topped with parsley, reflecting the restaurant's commitment to local, seasonal ingredients and sophisticated flavor balance.
- Jerusalem artichoke: A key vegetable ingredient, used to complement game like pigeon, adding earthiness and texture.
- Physalis: A fruit component that adds a tart, bright contrast in dishes such as the pickled golden trout.
- Pumpkin: Incorporated seasonally to enhance dishes with sweetness and color, often paired with fish or poultry.
These ingredients are significant because they emphasize the restaurant's dedication to regionality, sustainability, and a refined balance of rustic and modern culinary elements. Chef Alexander Huber crafts dishes that combine Bavarian rusticity with avant-garde techniques, producing elegant, high-quality cuisine.
Menu & Pricing
Current Offerings & Prices
Huberwirt Menu
Tasting Menu
- Zart geschmorte Rinderwangen: €27
- Knusprig gebratener Wels: €25
A La Carte
- Feines Beef Tatar: €17
- Gebratene Forelle: €10.50
- Erfrischende Gurken-Kren Suppe: €12.90
- Marinierter Rucola Salat: €15
Desserts
- Verlockende Topfen-Knöderl & Waldbeeren-Eis: €12.80
- Verführerische Schokoladenschnitte mit Passionsfrucht: €11.00
- Erfrischende Sorbetkomposition: €11.00