Alexander Herrmann and Tobias Bätz
Guest Chef October 2021
A different top chef every month. With new approaches and visions that allow the team of Restaurant Ikarus to constantly soar to new culinary heights. Since 2003, the unique guest chef concept has been bringing the masters of international haute cuisine to Salzburg for epicurean guest appearances. Executive Chef Martin Klein and his team attune to changing menus and personalities month after month, masterfully orchestrating the philosophy of each chef and presenting guests with impressive culinary delights from all over the world.
In the Salzburg Festival month of August – in every sense the hottest time of the year in the city of Mozart – the creative minds of Restaurant Ikarus take centre stage at Hangar-7. Executive Chef Martin Klein, the two Chefs de Cuisine Tommy Eder-Dananic and Martin Ebert, Head Pastry Chef Stefan Howells, and a perfectly rehearsed crew present their own creations in a refined menu. A cuisine inspired by a cornucopia of experience, multi-faceted stylistics, new compositions and a great deal of finesse and know-how. The historic aeroplanes of The Flying Bulls provide the fitting backdrop when Restaurant Ikarus becomes a runway for flights of good taste. Service Manager Matthias Berger and Restaurant Manager Florian Kempinger cater for thoughtful and professional service, hence ensuring a relaxed atmosphere and pleasant cruising altitude.
For Executive Chef Martin Klein, a cosmopolitan worldview has always been part of his recipe for success. A private island in the South Pacific was his place of work before he returned to Salzburg in 2014 to lead one of the most interesting gastronomic concepts in the world. However, the connection to Restaurant Ikarus and its patron, Chef of the Century Eckart Witzigmann, had already been established during the preceding nine years as Chef de Cuisine, during which he was able to travel around the globe and immerse himself in a world of taste. Under Martin Klein’s direction, the kitchen was awarded a second Michelin star in 2016.
Tommy Eder-Dananic cooked his way to the position of Chef de Cuisine at Restaurant Ikarus with talent and passion. He started as Commis de Cuisine about 16 years ago and from then on climbed the career ladder with determination and perseverance. Martin Ebert has been a shining star within the Ikarus team for a similarly long time – 13 years connect him with the culinary high-flyer of the restaurant scene. Stefan Howells gained a lot of international experience with stays in England, the USA, the Virgin Islands, Switzerland and Austria. In May 2019, he found his professional home at Hangar-7, where he has been looking after the sweet side of life as Head Pastry Chef ever since.
In August, Martin Klein and his kitchen crew will give you a taste of their distinctive culinary art, which is inspired by influences from all over the world throughout the year. Take to the wings of the Ikarus and experience unforgettable moments of pleasure that will inspire.
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.