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Culinary Heights at Ikarus

Trailer August 2019
Ikarus Team

Film August
Ikarus Team

August 2019: The Ikarus Team

Festival art meets culture of indulgence

Cosmopolitanism as the recipe for success: Inspiration from faraway countries as well as from local areas shapes the rich diversity of culinary art found at Restaurant Ikarus every month. Year after year, under the direction of Executive Chef Martin Klein, the kitchen team shows how pleasure reaches perfection in the Salzburg festival month of August. The variety of styles and experience among the selected guest chefs and their passion for new creations are reflected in an unrivalled taste sensation that is consistently new and exciting.

Unique in top gastronomy, chef of the century Eckart Witzigmann realized his sophisticated concept in Hangar-7 back in 2003. Month after month, under the direction of Martin Klein, a different guest chef invites guests to immerse themselves in the unmistakable culinary culture of the most diverse regions and continents.

Shaped by his French roots, Strasbourg-born Martin Klein is responsible for coordinating the concept and implementing it at the highest level. The Executive Chef has been known to gourmets since at least 2002 because, as restaurant manager of the Marstall in Munich at the time, that was the year in which he gained his first Michelin star. The following year, he decided to embark on new challenges at the newly established Restaurant Ikarus in Salzburg. There, he established his international reputation during a nine-year period as chef de cuisine before retiring to the private island of Laucala in the South Pacific in 2012. Since January 2014, he has again honored Hangar-7 with his culinary skills.

Every new month means a new menu from a different top chef – and therefore a great deal of delightful variety. Cosmopolitan in his personality, Martin Klein travels around the world getting to know these culinary artists not only in person but also in their authentic surroundings. A good dose of intuition, expertise and experience are what make up the recipe for success with which he and his guest chefs create a menu together and then skillfully implement it in Salzburg as a team.

Martin Klein has relied on the motivated support of his kitchen team for many years. The two chefs de cuisine Tommy Eder-Dananic and Jörg Bruch have been proving their talents at Hangar-7 for around 14 years, while sous chef Martin Ebert has completed the team for around 12 years. Service chef Matthias Berger and restaurant manager Florian Kempinger ensure outstanding service and a feel-good atmosphere for a consummate culinary experience.

The performance of the passionate kitchen and service team as a whole is unique. Every month it adjusts to a new top chef and their individual style which produces a huge variety of compositions. Team spirit, expertise, improvisation skills, flexibility and passion for the job are the basic requirements that make visits to Restaurant Ikarus an unforgettable experience for all the senses.

In the month of August, not only is it possible to enjoy a little piece of top-class culture as part of the Salzburg Festival, but Restaurant Ikarus also offers a taste of its distinctive cuisine, which is inspired by influences from all over the world throughout the year. A uniquely special treat for gourmets.

Menu Ikarus Team

Snacks

YELLOWFIN MACKEREL | CUCUMBER | WASABI | SESAME
Codium oil | Cucumber vinegar
KIMCHI | TROUT | NORI | TAMARILLO
Yuzu oil | Shiso vinegar
POPCORN | CRANBERRY | GAME BILTONG
Spruce tip oil | Juniper vinegar

Menu

“MUSSELS” | TOMATO | ARTICHOKE
Marigold oil | 5-year aged white balsamic vinegar
***
“RUSSIAN EGG”
FILLET OF BEEF | ORGANIC EGG | IMPERIAL CAVIAR
Nut oil | Mustard vinegar
***
BRETON LOBSTER | COCONUT | CELERY
Elderflower oil | Lemongrass vinegar
***
JERUSALEM ARTICHOKE | SUNFLOWER | PORCINI MUSHROOM | SWEET CLOVER
Tonka bean oil | Liquorice vinegar
***
ROCK BASS | ONION | BACON | OREGANO
Charcoal oil | 25-year aged Pedro Ximénez vinegar
***
GOOSE LIVER | CRUMBLY CURD CHEESE | APRICOT
Apricot kernel oil | Tomato vinegar
***
“OLD GROENDAL” | BLACK TRUFFLE | PEANUT
Rapeseed oil | Beer balsamic vinegar
***
SADDLE OF VENISON | BEETROOT | BLUEBERRY | KOJI
Poppy seed oil | Cherry blossom vinegar
***
“CITRUS CIRCUS”
Tangerine oil | Calamansi vinegar
***
“MIEZE SCHINDLER” STRAWBERRY | GREEN ALMONDS | MILK
Fig leaf oil | Woodruff vinegar

€ 195,00

* Wine Pairings € 165,-
Please be advised that the menu can only be ordered per table

Menu May 2020 „Best of Ikarus” Salzburg

Snacks

„Best of Ikarus”
Salzburg
“Ceviche of sea bass”
AUGUST 2016
Paella
AUGUST 2017
Vichyssoise – Imperial caviar – egg yolk
AUGUST 2018
Tapioca – oyster – Borage
NOVEMBER 2015

Menu

Trout – escabeche – tomato – jalapeños
AUGUST 2016
***
Goose liver – rhubarb – hazelnut
AUGUST 2014
***
Crayfish – pointed cabbage – Vin jaune
AUGUST 2014
***
Nigiri – Wagyu beef – Breton lobster
AUGUST 2014
***
Rock bass – onion – bacon – oregano
AUGUST 2019
***
Special meet of beef – carrot – onion
AUGUST 2019
***
Strawberry – elderflower – woodruff
***
Cream cheese – cucumber – pumpkin – vanilla

€ 195.00

Menu in six courses EUR 165
(without Foie Gras and crayfish)

* Wine Pairings € 175,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Avocado – cilantro – lime – passionfruit
Saffron rice – pea – pepper
Vichysoisse – egg yolk
Tapioca – cucumber – borage

Vegetarian Menu

Burrata – escabeche – tomato – jalapeños
***
Pickled white asparagus – rhubarb – hazelnut
***
Comté – peanut – pointed cabbage – vin jaune
***
Daikon nigiri – ponzu – eggplant
***
Onion – charcoal cream – oregano – Pedro Ximénez
***
Jerusalem artichoke “French toast” – Périgord truffle
***
Cream cheese – cucumber – pumpkin – vanilla
***
Valrhona chocolate – vanilla – salted caramel

€ 165,-

Menu in six courses EUR 135
(without rhubarb and pointed cabbage)

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

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.

Sat 13.06.19:40Culinary Heights at Ikarus - Ivan Ralston

Restaurant Ikarus

Salzburg, Austria

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Currently at Hangar-7

Currently at Hangar-7

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Guest chefs 2020

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Ivan Ralston

Guest Chef March 2020

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