Preview Guest chefs 2023
Guest Chefs at Restaurant Ikarus
Unlike many of his colleagues in the Spanish culinary avant-garde, 40-year-old Fernando P. Arellano was not aware of his vocation early on in life. He left Spain after school with the aim of learning languages. One of his first stops was Dublin where he studied English. In 1997 he signed up to study cooking at the Dublin Institute of Technology, from where he graduated in 2000. Before entering cookery school, he started at the bottom washing dishes as a kitchen porter, where he learned the grassroots of his trade and was inspired to become a chef.
Fernando P. Arellano is an amiable but meticulous professional, capable of achieving all his goals in the kitchen thanks to his training as a cook and his experience in several famous Michelin-starred European restaurants, including: Patrick Guilbaud in Dublin, Le Gavroche in London, Don Alfonso 1890 in Italy, Maison Pic in France, and El Racó de Can Fabes and Quique Dacosta Restaurante in Spain. Having acquired the necessary skills and knowledge, he was able to launch his own project in Madrid under the name of Zaranda at the age of only 27.
Zaranda opened in September 2005, quickly making its mark on the Madrid culinary scene and surprising people with the presentation of its dishes that showed Arellano’s respect for tradition and premium ingredients. A few months later he received the Revelation Restaurant Award, a hint of what was to come – a Michelin star in 2006. In 2008, the restaurant was awarded the Al Grande del Mañana prize for its pioneering efforts and in the following year the La Innovación Técnica y Conceptual prize for its cutting-edge technical concept.
Cuisine with a traditional essence, an academic heart, an avant-garde character, and a travelling soul.
In 2010, Arellano and his team moved his restaurant to Majorca, launching Zaranda at the luxury hotel Castell Son Claret, a renovated historic castle and member of Leading Hotels of the World. Here he gained his second Michelin star in 2015, becoming the only 2-Michelinstarred restaurant in the Balearic Islands. The restaurant offers a sophisticated interior, an attractive courtyard and three tasting menus of extraordinary creations. He describes his style as “cuisine with a traditional essence, an academic heart, an avant-garde character, and a travelling soul”.
In Arellano’s opinion, his trips to Latin America, the Middle East, Italy, Morocco and Asia have had the most influence on his cooking. He currently heads up a team of fourteen young, enthusiastic professionals from different parts of the world but his cuisine is all about produce from the island and the Balearic Sea, incorporating the best seasonal ingredients and leading to new dishes every year.
Arellano’s partner, Itziar Rodríguez, has managed the restaurant ever since it first opened its doors in Madrid. Service has developed over the years at the same pace as Fernando´s cuisine, taking the dining experience in Zaranda to a supreme level of excellence. The restaurant also boasts an impressive wine cellar. Among great labels and many other top national and international references, it includes a great selection of the best Mallorcan wines which often accompany the creativity of Arellano’s dishes in really surprising wine pairings.
Arellano describes his culinary philosophy as seasonal, locally inspired, dynamic and universal. His tasting menus “Memories, Experiences & Dreams” feature exquisitely presented dishes on specially commissioned tableware, showing his appreciation of local artisan crafts.
Among his signature dishes “The Blackegg” is a customer favorite and he now challenges his guests with a sweet version of the dish which the Chef calls “Déjà vu…” Other musts on a first visit to Zaranda are “The Majorica Oyster”, a beautiful tribute to the legendary pearl factory on the Island, “S’Àmfora”, a flavorful octopus dish based on a Valencian soup, and the “Pavé of Veal Tongue”, meltingly tender with a sweet and slightly smoky glaze.
Desserts include „Burrata Zaranda“ made from goat’s milk with pine nuts and strawberries served on a basil coulis, and another masterpiece, “The Four Seasons of the Mallorcan Almond”, made up of four bites from different stages of the nut served on top of a piece of Gató, the island’s popular almond cake.
More recent creations include “The Bluehole” and “The Moray Eel”, inspired by Arellano’s passion for diving. Share the traveling soul and Balearic cuisine of our guest chef Fernando P. Arellano. A trip to the popular holiday island of Mallorca will never be the same again once you’ve tasted his dishes at Restaurant Ikarus in February 2019.
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.