The story
At Das Marktrestaurant in Mittenwald, chef Andreas Hillejan brings together two culinary worlds. His roots in the Lower Rhine meet the pragmatism of Upper Bavaria, resulting in a style he calls "fine Karwendel cuisine." The cooking is grounded in the seasons and the region: simple, fresh ingredients from the surrounding mountains compose plates that are clear and focused. This approach earned the restaurant a Michelin star in 2026, a recognition of its high-quality, refined country cooking.
Hillejan and his wife, sommelier Nancy Hillejan, are self-described "glad hosts." Their team aims to create a welcoming atmosphere that is both elegant and uncomplicated. The dining spaces reflect that duality: a historic vaulted cellar from the 17th century seats around twenty guests for private gatherings, while a sunny terrace offers views of the Karwendel mountain range. When weather permits, outdoor seating turns a meal into an alpine panorama.
The kitchen works with only the best regional produce, letting each ingredient speak. Menus change with the season, and dishes are described as lovingly arranged yet straightforward. Nancy Hillejan pairs each course with carefully selected wines, adding a layer of harmony to the experience. For special occasions, a six-course New Year's Eve menu is offered, starting with a glass of Champagne.
The restaurant also offers cooking classes and catering, but the heart of Das Marktrestaurant remains the evening service, Tuesday through Saturday from 18:30. Whether in the vaulted cellar, on the terrace, or in the main dining room, the focus is on genuine, seasonal country cooking elevated by a Michelin-starred touch.
Recognition
Ambience
Details
History
High quality cooking
A brightly lit restaurant with a cozy vaulted cellar and a beautiful courtyard overlooking the Karwendel mountains. Chef Andreas Hillejan presents his Karwendel cuisine in the form of two lovely menus.
Concept Relaxed enjoyment with high standards and very warm-hearted hosts. Culinary Style The fact that chef and owner Andreas Hillejan hails from the Rhineland is occasionally reflected in the naming of dishes on the menu. "Pillekuchen & Shrimp" is a type of Rhineland-style potato pancake, served here in a more refined version with shrimp and cucumber ice cream. Another original creation is trout in horseradish-hay-miso with burnt cream and Black Forest sausage bread. The vegetarian menu features tortellini with Jerusalem artichoke, white tomato butter, and spinach. Wine Sommelier Nancy Hillejan advises on selections from 80 options and pours ten wines by the glass. Atmosphere The inn also features a historic vaulted cellar where service takes place; the ambiance is relaxed, and the service is friendly and attentive. The terrace opens in summer. Concept Relaxed enjoyment with high standards and very warm-hearted hosts.
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