ZillerSeasons
daily 6.30 pm - 9.30 pm
dinner 6.30 pm - 9.30 pm
reservation

FINE DINE IN HELENI & IN CHEZ MARIE Using every trick in the book

Our chefs like to work with the genuine flavors of simple ingredients: combining, refining and translating - with curiosity and motivation. What you'll find on your plate is sensual, wild and sometimes traditional. For culinary moments that stop you in your tracks.

In this work they do, our chefs are "qualiteers" without exception. This means that for them, the quality, origin and condition of the ingredients take top priority. They use nature as their role model, only processing fresh regional products, most of which are organic.

This simple and gentle preparation ensures that what the Earth has brought forth will remain intact. With a love of detail and refinded with spices from the four corners of the world, our chefs create what tastes good: pure enjoyment. Down to earth, always new and held in the space between the traditional, the unique and the sensual.

HeLeni's current menu | Kids Menu | Chez Marie Brasserie menu

HeLeni’s dishes change daily and monthly.

Remains stable:

„Vitam - rich“
Salad of the season | Sunflower needs | Champagne dressing
8

„Cool & fresh“
Homemade sorbets | ice cream
per scoop
2,5

„HeLeni`s cheese plate“
3 piece of cheese
8,5
5 piece of cheese
12,5

Vegetarian Menu

eat good – feel good

„HeLeni's Cauliflower“
Radish | Dandelion | Sage | Chives
13

„Garganelli“
Flowers | Organic mushrooms | Parmesan
14 | 17
 

„Cardy Slice“
Turntips | Brioche risotto | Wild artichoke | Black cherry vinegar
16 | 18

"Puntarella"
Egg yolk | Ravioli | Mascarpone
18

"Malis colours"
Nasturtium | Beet root | Parsley
26

"Potato | Buckweheat | Chocolate"
Pain de Gênes | Ganache | Almond brittle
13

------------------

as a 4-course Menu with amuse bouche
49

as a 5-course Menu with amuse bouche
55

as a 6-course Menu with amuse bouche
62

HeLeni Classics

Fine and light

„Entrecôte in herb coating“
Anchovies | Capers | Egg Yolk | Swiss stone pine
14

„Codfish“
Medaillon | Brandade | Sauce of bay leaf hydrolat
17 | 22

„Lobster in bacon“
Estragon-ham stock | Maccaroni
28 | 35

Main dish from the Binderhunt served in two courses:

"Venison the first"
Deer tarte | Onion ring | Thyme hydrolat air

"Venison the second"
Saddle of venison | Foie Gras | Nuts | Savoy cabbage
36

"Madeleine"
Blood orange | Rosemary | Meringue
13

------------------

As a 4-course Menu with amuse bouche
62

As a 5-course Menu with amuse bouche
77

As a 6-course Menu with amuse bouche
92