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 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 Yusuke Takada

Snacks

Boudindog
Tartelette de Champignon
Chawanmushi – Nameko mushroom – Gingko crisps
Cacao – black trumpet crisp – Wagyu Bresaola

Menu

Balfego tuna – red pointed pepper – capuchin blossom – guava
Braised kid – “Pita”
***
Ceviche of domestic shrimp – Granny Smith – Taro
***
Abalone – Perigord truffle – edamame – Ricotta Ravioli
***
Breton red mullet – chrysanthemum – yuzu
***
Kagoshima Wagyu – spinach – eel – Sansho
***
Daikon radish – Nashi pear – Miki
***
Blancmangé – buttermilk granité – pomelo

€ 225,00

Menu in five courses EUR 185
(without Abalone and radish)

* Wine Pairings  EUR 215
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Corn Dog
Tartelette de Champignon
Chawanmushi – Nameko mushroom – Ginkgo chips
Cocoa – dead trumpet chip

Menu

Chestnut – Tamarillo – hazelnut – Perigord truffle

***

Braised cucumber – seaweed – fennel – Rei Shi mushroom

***

Comté – gnocchi – rye – bitter salad

***

Celery – barley – Vadouvan – plum

***

Artichoke – almond – parsley – Perigord truffle

***

Curd cheese – clementine – ginger

***

Dulcey – cassis – Beurre Noisette 

EUR 180,00

Menu in five courses EUR 145,00
(without comté and clementine) 

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

Ikarus Menu

Snacks

Boudindog
Tartelette de champignon
Chawanmushi – Nameko mushroom – Ginkgo chips
Cocoa – dead trumpet chip

Menu

Chestnut – tamarillo – hazelnut – Perigord truffle

***

Sepia – seaweed – fennel – Rei Shi mushroom

***

Langostino – chorizo – graves – bitter lettuce

***

Trout – Vadouvan – plum – chicken skin – barley

***

Milk lamb – eggplant – Miso – Shiitake

***

Curd – clementine – ginger

***

Dulcey – cassis – Beurre Noisette 

EUR 225,00

Menu in five courses EUR 185
(without langostino and clementine)

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 10.12.18:30Culinary Heights at Ikarus - with Yusuke Takada

Currently at Hangar-7

Currently at Hangar-7

Preview Guest chefs 2023

Guest Chefs at Restaurant Ikarus

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Yusuke Takada

Guest Chef December 2022

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Jon Bowring

Guest Chef November 2022

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Johannes Nuding and Pierre Gagnaire

Guest Chefs in October 2022

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Peter Hagen-Wiest

Guest Chef September 2022

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Grégoire Berger

Guest Chef July 2022

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Arjan Speelman

Guest Chef June 2022

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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