Mariana and Eliana
In just four years, Klüg Burgers has achieved something that is no easy feat, becoming the first hamburger restaurant in Mallorca specialising in smash burgers as well as winning a place in the hearts (and palates) of locals. Behind the project are five Argentinean friends—Matías Oberst, Matías Bernatek, Matías González, Mariana Compte and Eliana Compte—united by a passion for cooking and the desire to do things well. In this interview we spoke to the three Matías—or “the Matis”, as they laughingly call them—part of the founding soul of Klüg. Together, they have taken the hamburger concept to another level, making a commitment to uncompromising quality, continuous innovation and a fusion of street food and haute cuisine.
How did you get started? Did people in Mallorca know about smash burgers?
At first it was a little difficult. Not everyone understood what a smash burger was, but there were people out there who knew the concept. Little by little, we explained it to people and the fact we were offering something different was actually very popular. That was the key to growing fast. We started very slowly, just the five of us, without any big machines, and we evolved in everything: structure, equipment, quality.
What is the main thing that makes Klüg stand out?
Quality. We always say it: everything that goes into the burger is carefully thought out. We were the first on the island to use potato rolls—a potato-based bun that provides a unique texture and flavour. We select a blend of meat with three different cuts, we use high quality American cheeses and we prepare homemade sauces, although we also work with top brands such as Heinz. In short, we take care of each ingredient and every step of the process.
You have a really large menu. What other dishes stand out besides the burgers?
Yeah, one of our strengths is the variety of our menu. All our burgers can be ordered in veggie version, with a vegetable medallion, and we have 100 per cent vegan options. There are also chicken burgers, appetisers such as chips with cheddar cheese, bacon, truffled mayonnaise or Bolognese, nachos in a large sharing portion and, of course, homemade desserts that rotate every two months. We also have several beers, both commercial and craft. The idea was always to create a complete experience, like a ‘gastronomic bar’.
What is the Chef’s Klug?
The Chef’s Klug is a collaboration with five haute cuisine chefs from the island. We wanted to merge the world of smash burgers with the world of haute cuisine. We give them total freedom to come up with their burger. Then we get together, taste it together, and weigh up whether it is viable in terms of production, since we make everything ourselves. For now we have done a collaboration with Jonay Hernández, chef at La Vieja, and it has been an incredible experience. Each chef’s burger is on the menu for two months which gives us a 10-month season with five guest chefs. We provide our meat and bread—the basis of every Klüg burger—but they shine with their creative vision.
And you keep launching new burgers every month…
Yes, we usually have a burger of the month. It’s part of our DNA. We like to try new things and surprise our regular customers. Collaborations with chefs have elevated that and now we also apply it to the desserts of the month, which are always very tantalising.
What are your plans for the future?
We are considering several paths. On the one hand, we would like to continue with our culinary concept and maybe do some haute cuisine event in the future. But we are also thinking about expanding on the island, opening new sales outlets in areas such as Arenal and the surrounding area, with more of a takeaway or dark kitchen model. We want more people to have access to our burgers, especially those who are not close to Palma.
In addition to the food, you talk a lot about your team. How important is it for you all?
It’s very important. Today there are almost 30 of us working at Klüg, and, in our opinion, a good atmosphere is essential. The team is multicultural, with professionals from Argentina, Spain, Colombia and other countries, bringing diversity and richness. The important thing is that everyone feels part of Klüg. That energy can be felt by customers: we want those who come to Klüg to feel at home.
