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

„Celery“
Grapefruit | Winter truffle
13,5

„Chervil chips“
Spinach cream | Fodder salad
12 | 16
 

„HeLeni's winter vegetables“
Yellow beetroot | Maldon salt | Endive | Apple | Sage
15 | 18

"Leek"
Butternut | Egg yolk | Winter truffle
16 / 20

"Black salsify tart"
Parmesan | Grapefruit | Sauce Rouille | Tahoon
25

"Beetroot"
Apricot | White chocolate | Thyme | Walnut
11

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as a 4-course Menu with amuse bouche
49

as a 6-course Menu with amuse bouche
62

HeLeni Classics

Fine and light

„Tyrolean shrimp“
Zillertaler buttermilk
12/16

„Label rouge black feathered chicken“
Autumn truffle
18 | 22

„Turbot“
Oyster | Potato | Carrot
32 | 36

Main dish from the Binderhunt served in two courses:

"Venison the first"
Wildtea | Ravioli bonbon

"Venison the second"
Tourte filled with saddle of venison
39

"Appletree"
Green apple | Anise | Earth | Meringue | Chocolate
11

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As a 4-course Menu with amuse bouche
62

As a 6-course Menu with amuse bouche
92