Gourmet & culinary art

Freshly cooked culinary delights ... The best ingredients, fresh herbs ...

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.

Ambitioniertes Küchenteam im Hotel Habachklause
Koch beim Flambieren eines Gerichts im Restaurant der Habachklause
Lamm mit Kräutern aus dem eigenen Kräutergarten
Teig kneten für selbstgemachtes Brot in der Habachklause

All these delicacies await you...

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.

Seeteufel auf Gemüse mit Kräutern aus dem eigenen Garten
Hirschschinken mit Ei im Teigmantel und Pfifferlingen
Bunte Melanzani-Lasagne auf Kürbispüree
Seeteufel auf Gemüse mit Kräutern aus dem eigenen Garten
Raffiniertes Schokoküchlein mit Fruchtspiegel und Mousse
Schokoladen-Schichtdessert
Lachsfilet mit Wasabi-Cracker auf Gemüse
Alpiner Lifestyle in der Stube im Hotel Habachklause
Gruppe von Kindern beim Kochkurs im Kinderhotel Habachklause

Austrian hospitality and cosiness

4 comfortable, non-smoking restaurants; Highchairs, rocking chairs, bibs, kids cutlery, coloring set and the HIPP-Baby-Menu for toddlers and babies; buffet area with show cooking twice a week; 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.

Heller Loungebereich zum verweilen und entspannen
Lounge mit Holzausstattung und Polstermöbel im Hotel Habachklause
Heller Lounge-Bereich mit Naturholzausstattung im Hotel Habachklause

Roofed sun terrace for daydreamers and nature lovers

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. 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.

Auf der gemütlichen Sonnenterrasse relaxen
Gemütliches Frühstück auf der Sonnenterasse
Auf der Sonnenterrasse entspannen
Herrliches Frühstück auf der Sonnenterasse
Auf der gemütlichen Sonnenterrasse entspannen

Habachklause Butcher's & Agriculture

Knowing where it comes from...

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.

Metzgermeister mit selbstgemachten Würsten in der hauseigenen Metzgerei