The cuisine of Habachklause around chef Thomas Maier takes you on a personal journey through the alpine terrain of our country. Mountains, pastures and waters have plenty to offer for enthusiasts and connoisseurs.
Right outside our front door, the Pinzgauer organic beef or Tauern lamb can be observed grazing and while dangling the feet in the cool glacial stream, some fish may whizze past. The mountain char and rainbow trout clearly feel at ease in the water with drinking quality.
We, the family Maier, are proud of our home and the Asian roots and love the unique variety of products, which arise from this fact. The regional specialties combined with a dash of cosmopolitan charm guarantee taste sensations on the highest level. The dishes are refined with fresh herbs from the spice garden.
Especially for guests with intolerances (lactose intolerance, celiac disease ...), a own menu is composed after consultation with the kitchen staff. We are also very concerned to fulfill the meal preverences of our little guests. What is not found on the buffet will be cooked freshly for the children.
Antipasti tartare with porcini brioche and basil ice cream. Raw ham of deer on hazelnut-bread and mushroom variation. Duo of salmon trout with cucumber and wasabi. Duet of veal with kohlrabi and feta muffin. Roasted duck breast with red wine pear, semolina dumpling and red cabbage roll. Stewed and roasted lamb on polenta and market vegetables.
4 comfortable, non-smoking restaurants; Highchairs, rocking chairs, bibs, kids cutlery, coloring set and the HiPP baby mealbar for toddlers and babies; buffet area with show cooking for breakfast; spacious tea, coffee and juice presentation, relax in our new, barrier-free club lounge; sheltered sun terrace with comfortable rattan furniture and an amazing view to the “Wildkogel”, the skiing and hiking arena in the Kitzbuehler Alps.
Freshly prepared desserts, cakes and sweet delicacies, mainly baked in our own bakery; over a hundred rewarded bottled wines from Austria, Italy, France, Spain and Australia are presented in our selective wine menu. Sommelier Thomas knows most of the vintners in person and additionally stocks up with Austrian wine rarities. Delicate schnapps and liquor from the region enhance your dining experience; our own butchery and farming are suppliers and guarantors for freshness in our dishes.
Unwind, enjoy a second cup of coffee outdoors in cosy chairs. If you want to take breakfast, your lunch or afternoon snack outside, just do it. Dinner will be served to your reserved table in the restaurant.
The sun terrace is the perfect place for relaxing, reading a book or doing nothing. In autumn there are also heating lamps and soft covers for cool evenings.
The unique quality of meat and delicacies is guaranteed by the onsite butcher and livestock of Alfons and Hubert Maier, who enjoy an excellent reputation with their regional specialties. Behind every piece of meat is a long development, starting with the breeding and feeding of our animals with hay until slaughter and proper maturation of the cuts. The majority of the processed cuts of meat in our butcher's comes from animals reared at the Habachklause farm over months or even years with a lot of love and patience.
We are here while the calves, pigs and lambs are growing. Small farms, intact cultural landscape, cultivated by farmers for centuries and Austrian national parks - these together are the healthy breeding grounds for the ingredients of our cuisine.
If something does not come from our own butchery, we know exactly where our meat and the other food comes from. The Habachklause is a traditional business and knows their suppliers in person since many years, sometimes even generations.