Restaurant Ikarus

From dream to reality:
Restaurant Ikarus's guest chef concept

At Hangar-7, a project was started which no other restaurant in the world had ever dared to attempt: the guest chef concept. A different top chef each month. It doesn‘t matter which continent or country they come from, whether it‘s the USA, South Africa or Japan. Or whether they serve traditional, fusion or molecular cuisine. What matters most is the variety. And, of course, the high quality of the dishes.

When Restaurant Ikarus opened its doors in 2003, most people couldn‘t imagine that this ambitious plan would actually work in reality. But that was never an issue for the brains behind the concept. They never focused on the “whether”, only on the “how”.

It became clear after just a few months that the guest chef concept would be a resounding success. Firstly, because it fills a gap in the field of top cuisine, a gap which no one had ever dared to fill. And secondly, because Hangar-7 is the perfect environment in which to implement the guest chef concept.

Eckart Witzigmann, Chef of the Century and patron of Restaurant Ikarus, implemented the concept successfully from 2003 to 2013, together with Executive Chef Roland Trettl. Since January 2014, the Ikarus Concept has been continued under the patronage of Eckart Witzigmann and guidance of Martin Klein, who for many years was the partner and Chef de Cuisine of former Executive Chef Roland Trettl. Unique instead of mainstream, multi-faceted instead of simplistic, bold instead of boring, and cosmopolitan instead of narrow-minded will continue to be the motto under Martin. The result? Satisfied bons vivants who relish fine cuisine.

For the chefs of Restaurant Ikarus, the guest chef concept means adapting to a new menu, a new top chef and a new philosophy each and every month. This demands a high degree of talent, versatility and team spirit.

Opening hours Restaurant Ikarus

Monday to Thursday:07:00 - 10:00 pm
Friday to Sunday:12:00 - 02:00 pm & 07:00 - 10:00 pm

In order to better facilitate the Ikarus kitchen's transition from one guest chef to the next, the restaurant will be closed for lunch the first day of every month. The restaurant will open at 07:30 pm at these days.
 

"80 years of Eckart Witzigmann"

Snacks

"Mother of pearl"
Gillardeau oyster with champagne and sorrel
Jan Hartwig
Foie gras with rhubarb and muesli
Martin Fauster
Summer vegetables
Matthias Hahn

menu

Ora King salmon with cauliflower, Imperial caviar, saffron
Hangar-7 / Eckart Witzigmann

***

Tartare of veal with langoustine, shiitake aspic, maitake, shiokoji and anchovies
Thoru Nakamura

***

Bavarian trout with lentils, herbs, mushrooms and whey
Jan Hartwig

***

Mousseline of frog legs „Paul Haeberlin“
Marc Haeberlin

***
Loup de mer with Bouchot mussels and fennel
Martin Fauster

***

Poularde de Bresse with crayfish and black truffle
Matthias Hahn

***

Cherry with kombu, chicha kakigori and sakura
Thoru Nakamura

***

La Pêche Haeberlin
Marc Haeberlin

EUR 210,00

Menu in six courses EUR 175
(without tartare of veal and cherry)

(Menu changes are reserved)

* Wine Pairings  EUR 190,00
Please be advised that the menu can only be ordered per table.

 

"80 years of Eckart Witzigmann"

Snacks

"Mother of pearl"
Gillardeau oyster with champagne and sorrel
Jan Hartwig
Foie gras with rhubarb and muesli
Martin Fauster
Summer vegetables
Matthias Hahn

menu

Ora King salmon with cauliflower, Imperial caviar, saffron
Hangar-7 / Eckart Witzigmann

***

Tartare of veal with langoustine, shiitake aspic, maitake, shiokoji and anchovies
Thoru Nakamura

***

Bavarian trout with lentils, herbs, mushrooms and whey
Jan Hartwig

***

Mousseline of frog legs „Paul Haeberlin“
Marc Haeberlin

***
Loup de mer with Bouchot mussels and fennel
Martin Fauster

***

Poularde de Bresse with crayfish and black truffle
Matthias Hahn

***

Cherry with kombu, chicha kakigori and sakura
Thoru Nakamura

***

La Pêche Haeberlin
Marc Haeberlin

EUR 210,00

Menu in six courses EUR 175
(without tartare of veal and cherry)

(Menu changes are reserved)

* Wine Pairings  EUR 190,00
Please be advised that the menu can only be ordered per table.

 

Vegetarian Menu

Snacks

Aubergine with kombu and apricots
Muesli, hazelnut and aged balsamic vinegar
Summer vegetable

 

 

 

 

Vegetarian Menu

Beet root with feta, currant and monks cress

***

Kohlrabi with buckwheat, apple cider and mustard seeds

***

Lentils with portobello mushroom, rapeseed and whey

***

Fennel with zucchini flower and saffron

***

Cappelletti with burrata and green asparagus

***

Braised onion with Parmesan and black truffle

***

La Pêche Haeberlin

***

Almond panna cotta with cherries and sea buckthorn 
 

EUR 175,00

Menu in six courses EUR 140
(without kohlrabi and panna cotta)

Please be advised that the menu can only be ordered per table.

Currently at Hangar-7

Currently at Hangar-7

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80 years of Eckart Witzigmann

July 2021

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Hans Haas & Sigi Schelling

June 2021

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Preview Guest chefs 2021

Guest Chefs at Restaurant Ikarus

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Current Menus

Outstanding quality

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Shop & Vouchers