Andreas Hillejan

Andreas Hillejan's culinary philosophy is deeply personal and regionally inspired, manifesting as "Fine Karwendel Alpine cuisine." This style is a harmonious blend of his Lower Rhine roots and the pragmatic spirit of Upper Bavaria, a fusion where the down-to-earth meets the exceptional, always "seasoned with a pinch of Werdenfelser land." He is profoundly committed to elevating the highlights of rural Alpine cuisine to new levels of excellence, viewing the transformation of traditional dishes as a continuous creative process. His approach is defined by a rigorous focus on regionality and seasonality. Hillejan meticulously sources ingredients from the immediate surroundings of Mittenwald, ensuring that only the highest quality seasonal products determine his menus. This dedication extends to a conscious approach to sustainability, advocating for the responsible management of resources in purchasing, energy, and waste, tailored to his restaurant's unique location and concept. Ultimately, Chef Hillejan finds fascination in the historical and ongoing evolution of cooking, embracing both tradition and innovation. His overarching culinary vision is encapsulated in his powerful life wisdom: "Schmecken muss es!" – a testament to his unwavering dedication to creating dishes that are not only skillfully crafted but, above all, deliciously satisfying. Chef Andreas Hillejan's technical style is characterized by a "high level of craftsmanship," which he applies to reinterpret and elevate traditional dishes with "rural influences and unexpected twists." His primary focus is on working with "regional and down-to-earth products," which he strives to "present skillfully and surprisingly" to his guests. In terms of flavor and plating, his approach seamlessly "blends the down-to-earth with the special," creating an experience that is both comforting and refined. The menu at Das Marktrestaurant is meticulously determined by the "highest quality seasonal products" sourced directly from the immediate surroundings. While he doesn't name a single signature dish, his expertise lies in upgrading "highlights of rural Alpine cuisine" and successfully re-interpreting classic traditional dishes, such as the Wiener schnitzel, transforming them into fine-dining experiences. His personal appreciation for simple, hearty fare is also evident in his fondness for "My mother's kale."

Mentored by Harald Rüssel.