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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.

Restaurant Ikarus was also awarded two out of a possible three stars by the Michelin Guide – a distinction not shared by many. Eckhart Witzigmann, who has been the owner of Restaurant Ikarus all along, plays a key role in the innovative concept. The Chef of the Century has been assisted since 2014 by Martin Klein who, as Executive Chef, is in charge of the restaurant.

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 and Saturday:	12:00 pm - 2:00 pm & 7:00 pm - 10:00 pm
Sunday:	12:00 pm - 2:00 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

100 points and 4 forks
at Falstaff

5 spoons in Schlemmer Atlas

Member of
Les Grandes Tables du Monde

Menu of Thomas Schanz

Snacks

Tuna belly – Cannelloni – Cauliflower cream – Trout caviar
Crispy pastry pillow – Eel – Confit quail egg yolk – Dried “Kaviari caviar”
Tartelette – Calamaretti – Black pudding – Potato-Sauerkraut-puree
***
“The truffle egg”
***
Cold soufflé gazpacho – Olives from Aragón – Tartare of Veal – Lemon colatura sorbet

Gratte-Ciel of goose liver
Grapefruit – Wild herb glace – Sambuca – Old Gouda cheese
***
Etui of Sea Bream Royal
Sorrel – “Kaviari Kristal” Caviar
***
Atlantic Merluza “Caribbean inspired”
Coriander-mint – Dried mango – Roasted rice – Exotic infusion
***
Grilled Portuguese carabinero
Celery – Melted ox marrow – “Bergamot sauce”
***
Ballotine of poussin
Mushroom coat – Potato-leek-ragout – Black truffle
***
Creole Pineapple Boule
Basil – Fromage blanc
***
Juniper and banana ice cream with radicchio

€ 265,00

Shortened menu EUR 225
(without Gazpacho and Sea Bream)

* Wine Pairings EUR 225,00
Please be advised that the menu can only be ordered per table

Ikarus Menu

Snacks

Vegetarian Menu

Snacks

Carrot – Cannelloni – Caulifllower cream – Pumpernickel
Crispy pastry pillow – Celery – Confit quail egg yolk – Mimolette
Tartelette – Wild mushroom – Potato-Sauerkraut puree
***
“The truffle egg”
***
Cold soufflé gazpacho – Olives from Aragón – Tomato tartare – Lemon sorbet

Butternut squash
Black truffle – Vadouvan – Verjus
***
Salad hearts
Goat's cream cheese – Buckwheat – Sorrel
***
Pasta “Scarpinocc”
Jerusalem artichoke – Pear – Hazelnut
***
Aloo Gobi
Tikka Masala – Naan bread – Nigella – Rangpur
***
Artichoke
Chanterelles – Broad beans – Curry oil
***
Creole Pineapple Boule
Basil – Goat milk
***
Juniper and banana ice cream with radicchio
***
Petit Fours

EUR 215,00

Shortened Menu EUR 175
(without Gazpacho and Salad hearts)

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

Further Information

Previous guest chefs

Current guest chef

Current menus

ServusTV: Culinary Heights at Ikarus on ServusTV

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.

Thu 10.10.17:40Culinary Heights at Ikarus - with Thomas Schanz