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Culinary Heights at Ikarus


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Guest Chefs August 2016: Martin Klein and the Ikarus Team

Honest food tastes best

Their patron is Chef of the Century, Eckart Witzigmann. They draw their inspiration from the best chefs in the world and have already worked with such culinary gods as René Redzepi, Sergio Herman and the Roca brothers. They change their menu on a monthly basis and are able to effortlessly switch between molecular gastronomy and the New Nordic Cuisine.

Under the supervision of Executive Chef Martin Klein, the Ikarus Team is without doubt the most unusual culinary team in the world.

For eleven months of the year, Restaurant Ikarus in Hangar-7 is wholly dedicated to its unique guest chef concept. However, the 31 days making up the festival month of August are an exception: it is not one of the best chefs from Los Angeles, Copenhagen or Tokyo who is in charge. In fact, it is the Ikarus Team itself that takes the reins in the kitchen, presenting a menu that allows the chefs to show off their skills and the invaluable versatility that they have gained as a result of their collaboration with the guest chefs.

A menu that bears all the hallmarks of Executive Chef Martin Klein’s culinary principles: product awareness, attention to detail and, above all, honesty.

I place a great deal of value on the product, and I strive to achieve the highest level of quality and absolute freshness”, explained Klein. “It is extremely important to work in a productconscious manner and to bring honest products to the table.

Martin Klein

The Strasbourg-born chef began his management career at the Marstall restaurant in Munich, where he cooked his way to his first Michelin star in 2002. The following year, he took on the role of head chef at Restaurant Ikarus, becoming a member of the launch team. He worked here for a total of nine years, ensuring creativity within the restaurant and taking charge of its culinary compositions until 2012, when he left for the position of Executive Chef on Laucala Island, an exclusive private island in the South Pacific, where he spent two years conjuring up culinary delights for the island’s demanding guests.

In January 2014, Martin Klein returned to his home from home: Hangar-7 in Salzburg. When he received the offer to work as Executive Chef at Restaurant Ikarus, he didn’t need to think twice. In this role, he acts as something of a culinary ambassador for the restaurant. He selects the guest chefs together with his patron, Eckart Witzigmann, and spends the year travelling the world, visiting top chefs in their hometowns in order to get to know them personally and to prepare the menu for their month-long guest chef.

As head of the almost 50-strong Ikarus Team, Martin Klein also ensures the smooth running of his own kitchen, a task for which the self-professed team player can, of course, rely on the support of his most trusted associates: the two head chefs Jörg Bruch and Tommy Eder and service chef Matthias Berger.

It was with great delight that Klein discovered that over the last few years, the basic principles of Restaurant Ikarus have been growing in popularity in the world of international haute cuisine:

The origin and production of the products has in the meantime been adopted as a theme by a large number of top chefs. The only good food is honest food.

Martin Klein

Guest Chef Ikarus Menu


Sturgeon – caviar
Cep – vension ham
“Ceviche of sea bass”
Clam – potato – chicken

Ikarus Menu

Black cod – radish – peach – curry
2015 Riesling feinherb, Fritz Haag, Mosel, Germany
Trout – Escabèche – tomato – Jalapeños
2014 Gumpoldskirchner “Späte Himmelfahrt”, Jutta Ambrositsch, Vienna, Austria
Bavarian prawn – beer-poppy seed–sprouts
St. Bernardus „Wit“, St. Bernard Brewery, Belgium
Kohlrabi – rape – crispy greaves
2013 Esprit de l´Horizon, Domaine de l´Horizon, Roussillon, France
Sweetbread – miso – shiso – yuzu
2015 Sauvignon Blanc “Grassnitzberg” Erste STK Lage Selektion Ikarus Doppelmagnum Tement Estate, Südsteiermark, Austria
“Green Egg” – cheek of tuna – rib of Iberico pork
2011 Pinot Noir „Hengstberg”, Clemens Strobl, Wagram, Österreich
Oxtail – pulpitos – Burrata – truffle
2010 Lemberger “Fellbacher Lämmler” Großes Gewächs, Aldinger Estate, Württemberg, Germany
Granny Smith – peanut caramel – foie gras
„Meringue Surprise“
2013 Rizling Rýnsky Cibebový výber, Chateau Bela, Muzla, Slovakia

€ 180,00

* Wine Pairings Euro 98
Please be advised 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 06.04.17:40Culinary Heights at Ikarus - with Viki Geunes

Restaurant Ikarus

Salzburg, Austria

Currently at Hangar-7

Currently at Hangar-7

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