During the first seating at Helyx, a customer stated that the six-course meal was one of the most complex and elevated experiences in St. Pete. It isn’t just a place, really, but a culinary concept. Nested inside its parent restaurant, Try Wine, located at 1 Beach Drive Southeast, Suite 101, Helyx boasts an exclusive, avant-garde gastronomical experience. There are only 5 dining tables, ensuring that each dish is prepared to exact specifications.

I use the word “specification” here because the culinary concept is equal parts science and tradition. The owner, Oliver Motschmann, says that the restaurant places “heavy emphasis on molecular gastronomy and sourdough pastry and baking techniques as well as our in-house curing, pickling and fermenting programs. We use multiple techniques on every course.”

Fusion of global culinary principles at Helyx

When I ask Oliver if Helyx leans on specific cultural cuisines, he says, no, Helyx has a broad approach. “We love to fuse different principles of the culinary world when creating our dishes.” The dishes are the craft of the head Chef, Chris, and the executive pastry chef, Zoe.

The current menu includes:

• First course: blackberry and poached apple mélange
• Second course: fermented garlic honey cured duck egg yolk
• Third course: basque agour carbonara house-made sourdough squid ink pasta
• Fourth course: smoked mackerel filled house-made sourdough craqelin choux
• Fifth course: New Zealand rack of lamb medallion
• Sixth course: house made espresso dusted CB&J macaron

The restaurant also offers an optional wine-paring to accompany the menu items, and requires advanced reservations. Reserve your gastronomic journey here.