Preview Guest chefs 2022
Guest Chefs at Restaurant Ikarus
In Pino Lavarra’s Rossellinis restaurant in Ravello, gourmets are much closer to the heavens than the sea. And that’s not just because the restaurant is situated high above the Amalfi Coast – most of all, it is due to Lavarra’s culinary skills.
The two-star chef is a master of combining traditional recipes from the Campania region with modern international cuisine and uniting the most diverse flavours and herbs into one harmonious whole. And when one of the 800 wines from the restaurant’s own wine cellar is served alongside, gourmets are treated to the pinnacle of culinary pleasure. After gaining a wealth of experience abroad, Pino Lavarra returned to Palazzo Sasso in 2001, where he took charge of the Rossellinis restaurant as its Executive Chef. From that point on, Lavarra’s career – and the reputation of Rossellinis – snowballed: Lavarra was awarded his first Michelin star just one year later. The second one, which he still defends to this day, followed in 2004.
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.