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 pm - 10:00 pm
Friday to Sunday:12:00 pm - 02:00 pm & 07:00 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 07:30 pm at these days.
 

Guest Chef Tim Boury

Snacks

Otoro – corn – yuzu – katsuobushi
Sardine „Villagarcia“ – tomato – basil
Tartelette – smoked eel – miso egg yolk
Harissa – tapioca – „Brokkeloud Roeselare“ cheese – pomelo

Menu Tim Boury

Tartare of langoustine – Soba noodles
Grilled langoustine – beef pulp
***
Chawanmushi Vichyssoise – razor clams – kaffir lime
***
Turbot – Irish Mòr oyster béarnaise – zucchini
***
Caviar – smoked haddock – potato
***
Sweetbread – mole – shallots – porcini mushrooms
***
Berries – lemon verbena – beet root – pistachio
***
Puffed cereal – chamomile granita – salted caramel

 

€ 210,00

Menu in five courses EUR 175
(without Tartare of langoustine and berries)

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

Guest Chef Tim Boury

Snacks

Otoro – corn – yuzu – katsuobushi
Sardine „Villagarcia“ – tomato – basil
Tartelette – smoked eel – miso egg yolk
Harissa – tapioca – „Brokkeloud Roeselare“ cheese – pomelo

Menu Tim Boury

Tartare of langoustine – Soba noodles
Grilled langoustine – beef pulp
***
Chawanmushi Vichyssoise – razor clams – kaffir lime
***
Turbot – Irish Mòr oyster béarnaise – zucchini
***
Caviar – smoked haddock – potato
***
Sweetbread – mole – shallots – porcini mushrooms
***
Berries – lemon verbena – beet root – pistachio
***
Puffed cereal – chamomile granita – salted caramel

 

€ 210,00

Menu in five courses EUR 175
(without Tartare of langoustine and berries)

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

Vegetarian Menu

Snacks

Corn – yuzu – chili popcorn
Avocado – burrata – basil
Tartelette – aubergine – miso egg yolk
Harissa – tapioca – „Brokkeloud Roeselare“ cheese – pomelo

Vegetarian Menu

Artichoke – pepper – capers – red onion
***
Tomato – cream cheese – Pimentòn de la Vera
***
„Pasta Chitarra al limone“
***
Smoked Jerusalem artichoke – sunflower – pear
***
Cauliflower – parsley – pecans – black truffle 
***
Leek – parmesan – hush puppy – fig
***
Cheesecake – plum – Manuka honey
***
Valrhona chocolate – Baileys – sesame – coconut
 

EUR 175,00

Menu in five courses EUR 140
(without tomato and Jerusalem artichoke) 

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

Ikarus Menu

Snacks

Otoro – corn – yuzu – katsuobushi
Sardine „Villagarcia“ – tomato – basil
Tartelette – smoked eel – miso egg yolk
Harissa – tapioca – „Brokkeloud Roeselare“ cheese – pomelo

 

Menu

„Vitello Tonnato“
Tartare of veal – Balfego tuna – peppers – artichoke
***
Tomato – cream cheese – Pimentòn de la Vera
***
„Pasta Chitarra al limone“ 
with red prawns and buddha’s hand
***
Sea bass – smoked Jerusalem artichoke – herbal stock – caviar
***
Cauliflower – parsley – pecans – black truffle
***
Fillet of bison – leek – hush puppy – parmesan
***
Cheesecake – plum – Manuka honey
***
Valrhona chocolate – Baileys – sesame – coconut
 

EUR 210,00

Menu in six courses EUR 175
(without tomato and truffle) 

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

Currently at Hangar-7

Currently at Hangar-7

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Tim Boury

Guest Chef September 2021

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Preview Guest chefs 2021

Guest Chefs at Restaurant Ikarus

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World of Hangar-7 Vouchers

Welcome to the World of Hangar-7 Vouchers!

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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