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Salzburg Culinary

Guest Chefs October 2021: Alexander Herrmann and Tobias Bätz

Culinary Ah-Experience

Talent and know-how. Passion and entrepreneurial spirit. Curiosity and determination. It is a combination of these qualities that brought Alexander Herrmann to where he is today. Considered one of Germany’s most successful top chefs, he has created for himself a culinary playground of several restaurants as well as television, book and event projects where he can realise his visions and demonstrate his creativity.

Alexander Herrmann’s culinary home and workplace is the Posthotel in Wirsberg, Bavaria. The hotel has been family-owned since 1869, now it is already the fifth generation of the Herrmann family in charge. Alexander Herrmann decided quite early on to continue this tradition and learn the trade of cooking. He attended the Bavaria Altötting hotel management school and then completed an apprenticeship. He gained experience in the Michelin-starred restaurants Schweizer Stuben under head chef Fritz Schilling, Scholteshof in Belgium and Karl Ederer’s Glockenbach in Munich. In 1994 he passed the examination for his German master chef certificate top of his class, before finally returning home in 1995 and taking over the helm at the family-owned Posthotel Wirsberg.

Soon he is accepted into the circle of the renowned Jeunes Restaurateurs – an international association of young top chefs – and from 2007 to 2010 even serves as president of the German section. Over the years, the Upper Franconian gradually expands his sphere of activity. In addition to the hotel and the Restaurant Alexander Herrmann, AH-Das Bistro and a cooking school complement the cosmos of enjoyment in Wirsberg. Furthermore, the multi-tasker runs another two restaurants in Nuremberg: Imperial and Fränk‘ness.

In 2008, the legendary Michelin Guide awards Alexander Herrmann’s gourmet cuisine one of its coveted stars. The following year, Tobias Bätz joins the team of Posthotel Wirsberg as head chef, striving to defend the outstanding success. He shares Alexander Herrmann’s philosophy:

Top gastronomy must feel life, understand the longing of the guests and create ideas that have the potential to make people happy – even if it’s just for one evening.”

Alexander Herrmann and Tobias Bätz

The culinary duo presents a cuisine they call “fine dining in Franconian” – unique, without airs and graces and always with the right pinch of serenity and humour. Regionality is important to them – but off the beaten track. The two full-blooded chefs have built up a network of around 60 farmers in the region from whom they also source produce that at first glance is not typical of the Franconian region. Supposedly exotic ingredients from regional cultivation open up almost limitless culinary possibilities. The success proves their approach right. In 2019, the Michelin Guide rewards the work and creations of the two top chefs with a second star. Their fruitful collaboration is now also reflected in a new name: Restaurant Alexander Herrmann by Tobias Bätz. Gault Millau awards 17 points to the gourmet cuisine of the well-coordinated team.

In addition to his restaurants, Alexander Herrmann also plays at other culinary venues. The 50-year-old has already published several cookbooks and regularly appears as a guest chef or judge in successful TV cooking shows such as Kitchen Impossible, The Taste, Kochduell or Topfgeldjäger, where his humour and likeable dialect quickly became his trademarks.

In October 2021, Franconian will be spoken in the kitchen of Restaurant Ikarus when it comes to perfectly staging the menu of Alexander Herrmann and Tobias Bätz. Contrasts will play a major role – the delicate play with textures, products and visual presentation. The “Off – OhneFischFleisch” (no fish, no meat) concept will also be integrated into the menu with relish, imagination and aroma. Look forward to a graceful cuisine, but without airs and graces – to a true culinary AH-experience!

Guest chefs Alexander Herrmann and Tobias Bätz


“Schiefer truffle” paté
Franconian taco
Cress bread
Vegetarian “black pudding“


Stained beechwood huchen
Green papaya sauerkraut | cream dressing of salt calamondin
Raw marinated Bavarian shrimp
Confit celery | Leche de tigre
Sliced cabbage
In currant wood stock pickled | hazelnut | dried black currant
Laquered, flammed stor
Caviar | sliced dried meat | mixed “sour herbal stock”
Cold duck
Back of deer smoked in hay
Salted cherries | deer “Beuscherl“ | red wine vinegar Udon noodles
Salt dried beetroot
Purple curry | ginger | galangal | hand drawn Savarin cheese
“Autumn leaves“
Sorbet of pink apple
Matured pear compote | quince stock | tree sap oil
Plum ice cream
Stewed plums | lukewarm yeast milk | sliced liquorice truffle 

€ 210,00

Menu in six courses EUR 175
(without prawn and beetroot)

* Wine Pairings EUR 190
Please be advised that the menu can only be ordered per table

Vegetarian Menu


Nori tartelette – Horseradish – Beetroot – Labneh
Eggplant – Miso – Black cabbage
Green gazpacho – Ginger ale – Daikon – Cucumber


Fennel – Peanut – Lemon – Quinoa
Dolma – Fig – Elderflower – Brown whey
Leek – Umeboshi plum – Smoked cream – Marjoram
Broccoli – Orange – Mushroom XO – Buckwheat
Broad beans – White asparagus – Wild garlic Agnolotti – Vin jaune
Manjari chocolate – Raspberry – Pine

EUR 215,00

Menu shortende EUR 175
(without Gazpacho and Broccoli)

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 06.04.17:40Culinary Heights at Ikarus - with Viki Geunes

Restaurant Alexander Herrmann by Tobias Bätz

Wirsberg, Germany


Currently at Hangar-7

Currently at Hangar-7

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