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Culinary Heights at Ikarus

Guest chef trailer May
Johannes King

Film May
Johannes King

Guest chef preview June
Jari Vesivalo

May 2018 at Restaurant Ikarus: Johannes King

Pleasure through going without

Originally, Johannes King wanted to become a glassblower. Luckily that didn’t work out for him. Instead he started training as a chef and discovered his passion for a fine palate and pure flavours which he now shares with his guests at the Söl‘ring Hof on the island of Sylt.

Johannes King – the name stands for unadulterated taste. And to achieve this, he takes both nature and locally grown produce on board. So it’s hardly surprising that his favourite ingredients come from the North Sea, the mudflats and his own garden. Trusted local farmers and tradespeople are partners who provide him with first-class quality. Sustainability is the essence that teaches us to enjoy again. To consciously savour the best seasonal products which are only available for a short time. He says, “As a consumer, you just have to get used to the fact that not everything is available all the time. So sustainability means doing without!” Conversely, you also have the advantage that at certain times you can expect a top selection and seasonal delicacies. The quality is simply better.” This triggers his excitement and creates recognition and respect in the industry.

Born in the Black Forest, he grew up with nine siblings on a farm in Heiligenbronn. At the age of 15, King started his career as a chef at the Ringhotel Johanniterbad in Rottweil. Following this, he moved
around to different establishments throughout Europe.

First at Franz Keller’s restaurant in Cologne, then later travelling further afield to Vienna where he worked in the Konditorei Oberlaa under Karl Schumacher. The next steps in refining his craft were taken at Maitre Henry Levy and Zum Hugenotten (now Hugo‘s) in Berlin. He was then drawn back to Vienna and shortly afterwards back again to Berlin to take up the position of head chef at the Grand Slam in 1989. That’s where he earned his first Michelin-star.

Sustainability is the essence that teaches us to enjoy again.

Johannes King

In 1997, he was the Rising Star of the Year in the GaultMillau. He earned a second Michelin-star in 2004, was Chef of the Year in the Feinschmecker 2013, was awarded 4 sets of cutlery in the Schlemmer Atlas, to name just a few of his awards and achievements. Since then Johannes King has published two cookbooks.

Johannes King’s kitchen has already been awarded two Michelin-stars several times and its excellent reputation extends far beyond the island’s boundaries. It’s distinguished by its love of regional products,
its emotion, skills and artistry, its in-depth knowledge and many years of experience.

He’s now leaving the North Sea, its dunes and its mudflats, for a short time so that you can consciously enjoy his philosophy of “pleasure through going without” at the Restaurant Ikarus in Hangar-7. You’ll
soon be able to take Johannes King’s unmistakable enthusiasm for naturalness home with you as an unforgettable treat.

Ikarus Menu

Amuse Bouche

Menu

Balik | salmon | yuzu | ricotta | salad heart
***
Sepia | eggplant | kombu | Buddha´s hand
***
Deer tataki| goji berries | crosne | poppy seed
***
Duck cappuccino | artichokes | palm hearts
***
Monkfish | lobster | black salsifies | pumpkin
***
Pheasant | date | orange | peanut
***
Eckart Witzigmann´s meatballs „Rossini“
***
Sweet potato | kahlúa | muscovado
***
Milk & Honey

€ 190.00

* Wine Pairings € 149,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Apple | pickle | alga | chlorophyll
Coconut taler | mousse | algacaviar | chive

Vegetarian Menu

Beetroot | fig | aceto balsamico
***
Kale | BBQ lemon | puntarelle
***
Pumpkin | tandoori
***
"1 hour egg" | carrot | mango | kafir foam
***
Celery | Beurre Noisette | hazelnut | burnt lactose
***
Pommes nature | leek | artichocke
***
Aubergine | topinambur | romana salad
***
Ravioli | goat cheese | zucchini | sage butter
***
Lemon | Grand Marnier „Centenaire” | tarragon | jasmine | alga
***
Cherry
 

€ 155.00

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

Lunch Menu

Amuse Bouche

Menu

Sepia | eggplant | kombu | Buddha´s hand
***
Deer tataki| goji berries | crosne | poppy seed
***
Monkfish | lobster | black salsifies | pumpkin
***
Eckart Witzigmann´s meatballs „Rossini“
***
Milk & honey
 

€ 58.00

Optional
3 course menu with dessert Euro 58
4 course menu with dessert Euro 78
5 course menu with dessert Euro 98
(Menu changes reserved)

ServusTV: Culinary Heights at Ikarus bei

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.

Sun 11.11.22:15Culinary Heights at Ikarus - Best of Netherlands

Söl´Ring Hof

Rantum/Sylt, Germany

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