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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

99 points and 4 forks
at Falstaff

5 spoons in Schlemmer Atlas

Member of
Les Grandes Tables du Monde

Menu of Heinrich Schneider

Snacks

Blueberry stone – Whitefish – Thyme – Dill jelly
Black taco – Sweet cabbage
Mini sandwich – Trout – Black garlic – Wood sorrel
Liquid praline of green apple – Celery – Bronze fennel

Rainbow trout:
Marinated with dried elderflower – Lemon balm pearls – Buttermilk jelly
Royal of rainbow trout and caviar
Meringue – Marigold flower – Fermented garlic – Lady's mantle
***
Liquid gnocchi of mountain cheese – Foam of dried porcini mushroom
Baked brioche – Smoked eel – Clove blossom
***
Glazed raviolo of fresh herbs
***
Char in roasted milk – Wild garlic – Buckwheat – Pimpinella
***
"The Mushroom Tea" – Beetroot – Nettle raviolo – Rowan berry
***
Marinated saddle of venison – Butter foam of grilled beans
7 herbs and rose raspberry jelly
***
White strawberry sphere
Cream of ground elderberry – Granita of meadow chervil
***
Apple strudel "Terra Style" – Ice cream from natural yogurt – Spruce oil

€ 245,00

Menu in five courses EUR 205
(without Gnocchi and Mushroom Tea)

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

Vegetarian Menu

Snacks

Meringue – Pickled beet – Fermented garlic – Calendula
Black taco – Sweet cabbage – Mushroom espuma
Mini sandwich – Cream cheese – Ponzu – Wood sorrel
Liquid praline of green apple – Celery – Bronze fennel

BBQ celery – Green asparagus – Onion – Lovage
***
Liquid gnocchi of mountain cheese – Foam of dried porcini mushroom
Baked brioche – Avocado – Clove blossoms
***
Glazed raviolo of fresh herbs
***
Parsnip – Sweet potato – Tomato beurre blanc
***
Mushroom Dashi – Beetroot – Nettle – Raviolo – Rowanberry
***
Chanterelle – Watercress – Pine nuts – Kohlrabi
***
Pineapple – Olive oil – Granny Smith – Celery stalks
***
Hazelnut – Guanaja chocolate – Frangelico

EUR 200,00

Menu in six courses EUR 160
(without Gnocchi and Mushroom Dashi)

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

Ikarus Menu

Snacks

Blueberry stone – Whitefish – Thyme – Dill gel
Black taco – Sweet cabbage
Mini sandwich – Trout – Black garlic – Wood sorrel
Liquid praline of green apple – Celery – Bronze fennel

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.

Sat 10.06.17:50Culinary Heights at Ikarus - with Heinrich Schneider