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:7:00 pm - 10:00 pm
Friday to Sunday:12:00 pm - 2:00 pm & 7:00 pm - 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 7:00 pm at these days.

 

Awards & Memberships

2 stars in Guide Michelin

5 toques and 19 points in Gault&Millau

99 points and 4 forks
at Falstaff

5 spoons in Schlemmer Atlas

Member of
Les Grandes Tables du Monde

Menu of Henrique Sá Pessoa

Snacks

Crispy tapioca – BBQ sauce
"Charred" red pepper tempura
Pork Piri Piri

 

Amberjack – dashi – monk cress oil

Tuna toro – cabbage froth

Tomato gazpacho – tomato sorbet

Menu

Onion consommé – monkfish – mussels – caviar
***
Foie gras – apple – beetroot – granola – coffee
***
Carabinero – açorda – sea salad
***
Cod – coriander – brandade – kale
***
Suckling pig – turnip – black pepper jus
***
Pear – ginger
***
Sea aromas – citrus

€ 225,00

Menu in seven courses EUR 185
(without tuna, foie gras and pear)

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

Vegetarian Menu

Snacks

Crispy tapioca – BBQ sauce
„Charred“ red pepper tempura
Piri Piri – sweet potato


King oyster mushroom – mushroom dashi – monk cress oil

Feta – cabbage froth – crispy nori

Tomato gazpacho – tomato sorbet

Vegetarian Menu

Truffle consommé – one-hour egg – eggplant – soba noodles
***
Apple – beetroot – granola – coffee
***
White asparagus – elderflower – burrata – strawberries
***
Broad beans – chickpeas – wild garlic miso
***
Tropea onion – bread – turnip – celery jus
***
Pear – ginger
***
Sea aromas – citrus

EUR 180,00

Menu in seven courses EUR 145
(without feta, beetroot and pear)

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

Ikarus Menu

Snacks

Crispy tapioca – BBQ sauce
”Charred“ red pepper tempura
Pork Piri Piri

Amberjack – dashi – monk cress oil

Tuna toro – cabbage froth

Tomato gazpacho – tomato sorbet

Menu

Truffle consommé – one-hour egg – XO beef tatar – soba noodles

***

Tortelli – osso buco – parmesan 

***

Trout – white asparagus – elder flower – burrata

***

Sepia – broad beans – chickpeas – wild garlic – miso

***

Roebuck – cabbage turnip – tree top – currant

***

Granny Smith – cashew nuts – saffron

***

Peach – malt ice – hibiscus – white chocolate

EUR 225,00

Menu in sevencourses EUR 185
(without tuna toro, tortelli and granny smith
)

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

ServusTV: Culinary Heights at Ikarus on

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 07.05.17:50Culinary Heights at Ikarus - with Henrique Sá Pessoa

Currently at Hangar-7

Currently at Hangar-7

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Preview Guest chefs 2022

Guest Chefs at Restaurant Ikarus

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Henrique Sá Pessoa

Guest Chef May 2022

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Philip Rachinger, Max Natmessnig and...

Guest Chef April 2022

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Enrico Bartolini

Guest Chef March 2022

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Yannick Franques

Guest Chef February 2022

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Daniel Höglander and Niclas Jönsson

Guest Chefs in January 2022

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Alexander Herrmann and Tobias Bätz

Guest Chef October 2021

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Tim Boury

Guest Chef September 2021

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The Ikarus Team

August 2021

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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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Current Menus

Outstanding quality