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.
ServusTV: Culinary Heights at Ikarus on ServusTV
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.