You could also say, “Different times. New ideas.” Or “Keep up with the times and time will keep up with you.”
Much remains the same, but changes have been made. KLE is where the nickname has grown into a whole new signature.
KLE is “Knowhow. Light. Elegant”, just like Klemens Huber's cuisine, which from now on will be even more independent, even more individual. In fact, it's exciting!
WHERE GARDEN HERBS
WAX LYRICAL ABOUT GREAT LOVE
INFUSES THE PALATE WITH JOY.
It’s kind of crazy!
After all, every culinary delight needs its crowning glory. And this should be well thought through, impressive, even “unusual,” but most importantly, doable.
That’s why there are no more than15-20 seats available in the new gourmet restaurant.
More is quite simply, not doable. Because as we mentioned before: KLE cooks.
In other words, Klemens Huber does all the cooking himself. With whatever nature and the seasons have to offer. With whatever top-quality ingredients are available and what offers the most flavour. We’re talking wild garlic in spring, tomatoes in summer and wild game, chestnuts and co. in autumn. Cookies at Christmas and pickled vegetables in winter. It also means you won’t find asparagus on the menu in depths of winter, nor goose in midsummer either.
natürlicher Umgebung erleben
The decision to create the new KLE a la carte Restaurant started as a quiet notion. One that grew increasingly clamorous over time - and has now finally developed its very own culinary timbre. Classic gourmet cuisine with exquisite ingredients import-ed from all over the world has been replaced by an entirely new vision:
With new awareness for old traditions and fresh enthusiasm for pioneering sustaina-bility.