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Culinary Heights at Ikarus

Guest Chef Trailer August
Ikarus Team

Film August
Ikarus Team

Guest Chef August 2018: Ikarus Team

Festival Of The Senses

From culinary diversity to inspirational indulgence. Every month sees another top chef creating exquisite dishes at the Restaurant Ikarus. In the festival month of August, the kitchen team headed by Executive Chef Martin Klein will showcase an outstanding combination encompassing its extensive experience, variety of styles and intense pleasure in creating new compositions. The result is a fantastic menu with unparalleled culinary sophistication.

It’s a uniquely indulgent experience in high-end gastronomy which chef of the century Eckart Witzigmann first started in Hangar-7 in 2003. In the Restaurant Ikarus – headed by Martin Klein – a new guest chef stamps his mark on the culinary program every few weeks. Different continents, unique dishes and the special flair of each individual expert deliver unprecedented taste sensations. Martin Klein, a native of Strasbourg, is responsible for the ambitious implementation and coordination of the “guest chef concept”. He is the Executive Chef at Hangar-7 and has been a byword for gourmets since at least 2002 when he headed the Marstall restaurant in Munich and earned his first Michelin star. Just one year later, he moved to the newly established Restaurant Ikarus in Salzburg. As head chef there, he was responsible for culinary compositions for 9 years until, in 2012, he moved to the exclusive private Laucala Island in the middle of the South Pacific. He returned to Hangar-7 in January 2014.

A new month, a new top chef, new menus – for guests this means enjoyable variety, cosmopolitanism and unique enjoyment. Martin Klein travels the world to get the most authentic impression of these kitchen artists at work. With great tact and flair he creates a menu for the appropriate month with each guest chef and then implements it professionally with his team in Salzburg.

He can always count on the support of his highly motivated kitchen team, such as head chefs Tommy Eder-Dananic and Jörg Bruch, who have been cooking at Hangar-7 for more than 13 years, or his  sous chef Martin Ebert, who have already been at the Restaurant Ikarus for more than 11 years. Service chef Matthias Berger and restaurant manager Florian Kempinger are responsible for the feel-good atmosphere and first-class service.

The entire kitchen and service team makes a unique contribution. Every month, it adapts flexibly to a new top chef and soon conjures up a wide variety of new dishes. Team spirit, great talent, flexibility and love of the job are the basic requirements that make every visit to the Restaurant Ikarus an outstanding experience for all the senses.

In the festival month of August, the Restaurant Ikarus’ own kitchen team will offer a sample of its impressive skills. It will incorporate the inspiration and experience gathered throughout the year into its own dishes to provide a unique opportunity for all gourmets.

Guest Chef Menu Ikarus Team

Menu Ikarus Team

Tuna Toro | Capers | Amalfi Melon

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Whitefish | Porcini Mushrooms | Pine Cones

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Baby Corn | Curry Vadouvan Spices | Popcorn

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Vichyssoise | Imperial Caviar | Egg Yolk

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Octopus | Bell Pepper | Ibérico Pork

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Wagyu Beef | Nigiri | Breton Lobster 

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Red Mullet | Aubergine | Goose Barnacles 

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Heart Of Palm | Koji | Australian Winter Truffle

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Brown Crab | Cactus | Huitlacoche

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Dover Sole | Courgette | Bottarga

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The Wing Or The Thigh

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"Beef Roulade"

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Goose Liver | Fudge | Almond

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Coconut | Yuzu | Pear

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Apricots | Semolina | Medlars 

€ 190,00

* Wine Pairings € 145,00
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

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Braised cucumber – seaweed – fennel – Rei Shi mushroom

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Comté – gnocchi – rye – bitter salad

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Celery – barley – Vadouvan – plum

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Artichoke – almond – parsley – Perigord truffle

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Curd cheese – clementine – ginger

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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.

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

Restaurant Ikarus

Salzburg, Austria

MapWebsite

Currently at Hangar-7

Currently at Hangar-7

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