KLE

The story

KLE Restaurant Mayrhofen: Seasonal Fine Dining in the Zillertal

The chef and his philosophy

KLE in Mayrhofen delivers seasonal fine dining through the hands of Chef Klemens Huber. He named the space after its core ethos, which translates to bold, tasty, and genuine across every plate. He founded the restaurant inside HUBER’s Boutiquehotel to strip back culinary pretense and focus on straightforward technique. This unforced approach to gourmet cooking has earned consistent recognition, including a fourteen-point rating from Gault&Millau and two hauben awards for the kitchen.

Standout dishes and seasonal focus

The menu shifts entirely with the calendar, avoiding heavy winter game in July or spring asparagus in December. Trout arrives from a nearby Zillertal hatchery, handled with precision before reaching the pass alongside Hamachi and park trout. Autumn brings roasted chestnuts and wild garlic harvested from early spring gardens. Desserts follow the same rhythm, featuring traditional gingerbread cookies when December arrives.

The room and service approach

Diners sit in a relaxed setting that matches the kitchen’s unpretentious style. The space avoids stiff formality while keeping sightlines clean and materials honest. Staff coordinate closely with sous chef Max Korm to keep the evening flowing smoothly. The layout encourages easy conversation without sacrificing the polished pacing typical of award-winning kitchens.