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Guest Chef Trailer July
Sven Wassmer

Culinary Heights at Ikarus
Sven Wassmer

July 2018 at Restaurant Ikarus: Sven Wassmer

Opposites In Perfection

He combines things that don’t initially look like a match made in heaven. Young and experienced, accessible and disciplined, Vals and the big wide world. He’s been creating his unique taste experiences beyond the mainstream. Always inspired by nature.

Sven Wassmer - perfectionist, purist and child of nature. Away from his kitchen, you’ll come across him in the forest collecting wild herbs or mushrooms. Or you’ll find him 2,000 meters up with his cows. It’s this deep bond with nature which makes his creations so authentic and him so likable. For although he runs like a well-oiled Swiss movement, he also leaves space for innovation, is cosmopolitan through and through and sometimes extends his feelers towards distant lands. At one time he was drawn to the Night Market in Vietnam to look for special ingredients from small family-run companies. His focus is always on respect for the products, close contact with his suppliers and the aspiration to breathe new life into old memories and create new ones.

His CV is lined with famous names. For example, Sven Wassmer, as sous chef of Nenad Mlinarevic at the Focus restaurant in the Parkhotel Vitznau, was instrumental in winning its second Michelin-star. He worked beside Nuno Mendes and Leandro Carreira in the Viajante in London, and with Andreas Caminada from Schloss Schauenstein in Fürstenau. Nevertheless, the greatest inspiration and most important teacher in life has been his grandmother. 

No stars, no points, but number 1 on the list of the 100 best grandmothers in the world.

Sven Wassmer

Sven Wassmer finds his own path to connecting regionality with cosmopolitanism; it’s impossible not to see influences from all the continents. So based on the maxim “think global, act local”, he relies whenever possible on small, local producers and adapts his menus to each season.

His menus always tell stories and now he has written one especially for the Restaurant Ikarus in Hangar-7. Allow yourself to be seduced by the naturalness of his compositions and experience the subtle play between nostalgia and avant-garde on your own palate. That’s got to be a match made in heaven.

Guest Chef Menu Sven Wassmer

Snacks

Salad | head lettuce mousse | fennel
Celeriac | ants of Switzerland
Buckwheat | sorrel | moss dust
Praline of chicken | hay | wild mushrooms
Capuchin bloom | Mountain cheese cream

Menu Sven Wassmer

Beef tatar | cauliflower | meadow herbs

***
Albeli caviar | rice milk | kombu | turnip cabbage

***
Char from Aussee | burned cream | fir

***
Alpine Dim Sum | CH dashi | dried meat

***
“Rande 2.0“ | chicken skin

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Pork tail | XO sauce | broccoli

***
Mangalitsa pork | fermented leek | salty lemon

***
Barrel-aged Negroni | grapefruit sorbet

***
Fermented raw milk | strawberries | parsley | “Fasnacht Küchli“

€ 190,00

* Wine Pairings € 145
Please be advised that the menu can only be ordered per table

Ikarus Menu

Amuse Bouche

Menu

Crayfish | peach | thyme | tapioca
***
Goose liver | hibiscus | cherry | polenta
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Sardine | artichoke | lemon
***
Sepia | pak choi | dashi | palm heart
***
Curd cheese ravioli | egg | truffle | spinach
***
Sea bass | tomato | tagetes | cardamom
***
Veal cutlet | chanterelle | cucumber
***
Marshmallow | lime | kiwi | elderflower
***
Itakuja chocolate | pecan | Baileys
 

€ 180.00

* Wine Pairings € 145,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Salad | head lettuce mousse | fennel
Celeriac | chia seeds
Buckwheat | sorrel | moss dust
Praline of corn | hay | wild mushrooms
Capuchin bloom | Mountain cheese cream

Vegetarian Menu

Carrot tatar | cauliflower | meadow herbs
***
Sweet potato | rice milk | kombu | turnip cabbage
***
Eggplant | burned cream | fir
***
Alpine Dim Sum | CH dashi | Gouda
***
“Rande 2.0“ | crispy lentils
***
Curd cheese ravioli | egg | truffle | spinach
***
Stewed onion | chanterelles | tomato | cucumber
***
Barrel-aged Negroni | grapefruit sorbet
***
Fermented raw milk | strawberries | parsley | “Fasnacht Küchli“

€ 135.00

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

Lunch Menu

Amuse Bouche

Menu

Crayfish | peach | thyme | tapioca
***
Goose liver | hibiscus | cherry | polenta
***
Sea bass | tomato | marigold | cardamom
***
Saddle of sucking veal | chanterelle | cucumber
***
Itakuja chocolate | pecan | Baileys

€ 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 08.07.22:15Culinary Heights at Ikarus - Sven Wassmer

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