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

Vegetarian Menu

Snacks

Cucumber Macaron 
Shiitake Tartelette 
Eggplant Cannelloni 
"Air Baguette" – stewed tomato – Jalapeño
Rice chips – Galangal mousse – ginger

Menu

Kohlrabi – soybean – tofu cream – XO – buttermilk

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Lettuce – walnut – goat cheese – elderflower

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Beet carpaccio – potato espuma – Scamorza – chive oil

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Pumpkin agnolotti – tomato – parmesan – fermented lemon

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Sour cream porridge – braised celery – Porcini mushroom – brown butter

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Tropea onion – "Beurre Rouge" – pointed cabbage – mustard seeds

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Corn – Jalapeño – pineapple

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Mirabelle – blackberry – maple syrup

EUR 180,00

Menu in six courses EUR 145
(without lettuce and corn)

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 08.10.17:50Culinary Heights at Ikarus - with Johannes Nuding and Pierre Gagnaire

Restaurant Ikarus

Salzburg, Austria

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Currently at Hangar-7

Currently at Hangar-7

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Preview Guest chefs 2022

Guest Chefs at Restaurant Ikarus

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Peter Hagen-Wiest

Guest Chef September 2022

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Grégoire Berger

Guest Chef July 2022

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Arjan Speelman

Guest Chef June 2022

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Henrique Sá Pessoa

Guest Chef May 2022

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Philip Rachinger, Max Natmessnig and...

Guest Chef April 2022

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Enrico Bartolini

Guest Chef March 2022

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Yannick Franques

Guest Chef February 2022

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Daniel Höglander and Niclas Jönsson

Guest Chefs in January 2022