Alexander Huber

Coming Up

The current shape of the work comes from holding Wirtshaus Huberwirt and Restaurant Alexander Huber together. In Alexander Huber’s hands, the Bavarian inn and the modern restaurant kitchen function as adjacent disciplines rather than opposing formats: one preserves the social ease of the Wirtshaus, the other tightens the cooking into a more exact restaurant register.

Where They Are Now

The family business remains the frame for the cooking. Alexander Huber is the owner-chef and a chef at restaurant Huberwirt, and is associated with Huberwirt and Restaurant Alexander Huber in Pleiskirchen, Germany. The tavern side carries the continuity of the Wirtshaus; the restaurant side refines the same instincts through cleaner composition, more controlled execution, and closer attention to ingredient clarity. The Huberwirt 2.0 concept combines down-to-earth Bavarian classics in the tavern with modern fine dining in the restaurant. In practice, Wirtshaus Huberwirt serves classic Bavarian dishes, while Restaurant Alexander Huber serves refined fine dining at the highest level. The format lets rustic cooking and polished restaurant work share one address without treating either as secondary. The cuisine is identified as Modern German cuisine, with Restaurant Alexander Huber described through Modern Cuisine and Country cooking. That pairing sets the useful tension: the weight and warmth of a Bavarian inn, worked with the discipline and finish of a contemporary kitchen. Place, family, and service culture remain visible in the result.

In Their Words “I enjoy making braised food such as ox cheek, or Böfflamott (pot roast) because these dishes have a soul.” “I like working with mushrooms, but also with tomatoes.”

Honors

Alexander Huber has received One Michelin star for Restaurant Alexander Huber. Recognition for the restaurant work includes One Michelin star for Restaurant Alexander Huber.