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interview • April 18th, 2022

Interview with Andreas Hillejan


Andreas Hillejan is chef at restaurant Das Marktrestaurant. This talented chef has worked in many high-end kitchens, including those of restaurant Steigenberger Parkhotel Düsseldorf, restaurant Herzog von Burgund Neuss, and Landhaus St. Urban Naurath. At Das Marktrestaurant, Andreas turned his dream of having his own restaurant into reality. Using his culinary skills, the highlights of rural Alpine cuisine are upgraded and elevated to a new level of excellence. We asked Andreas some questions about his culinary career, his favourite ingredients, and much more.

Andreas, how would you describe your cooking style?

I would describe my cooking style as "Fine Karwendel Alpine cuisine," a combination of the Lower Rhine roots with Upper Bavarian pragmatism. With my culinary philosophy, I blend the down-to-earth with the special, always seasoned with a pinch of Werdenfelser land.

What's your favourite dish to make?

I don’t have any favourites.

What is your favourite ingredient to work with?

I prefer to work with regional and down-to-earth products. The attraction for me is to present them skillfully and surprisingly.

I find it fascinating how the eras have changed our cooking throughout history

Andreas Hillejan


Who is one of your top suppliers or producers?

My top suppliers are the company Platzfisch from Mittenwald, manufacturers from the JRE-Genussnetz, and other regional producers. You can maintain a direct exchange here which I really appreciate.

What is the biggest challenge you’ve faced in your culinary career?

There is no conscious challenge I can think of.

Which gastronomic trend are you excited about the most?

I've been working in gastronomy for over 30 years. During that time I have seen so many trends, from Euro-Asian, Nordic, and molecular, to avant-garde and regional, you name it.   I find it fascinating how the eras have changed our cooking throughout history, and how it continues to change today, whether in restaurants or in private.

If you could only eat one dish for the rest of your life, what would that be?

My mother's kale.

What’s one thing in the area that your guests absolutely need to see or do?

The region is very diverse and multi-layered due to its natural landscape, so I would recommend visitors to simply explore and experience the whole region.

Thank you, Andreas.

Book your table at Das Marktrestaurant

Taste the Alpine cuisine of chef Andreas Hillejan for yourself at fine-dining establishment Das Marktrestaurant in Mittenwald, Germany. You can make your dinner reservation through our website.

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