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Salzburg Culinary

Guest Chef June 2022: Arjan Speelman

Heavenly refined flavours

One simply feels on a different level and close to heaven. For one, the restaurant Ciel Bleu is located on the 23rd floor of the luxurious Hotel Okura offering spectacular views over the city of Amsterdam. But more importantly, dining up here is a gourmet experience that will transport you to a whole new sphere when it comes to refined flavours. Head Chef Arjan Speelman and his team remain faithful to traditional French cooking, while also embracing international influences and spices. The cuisine they showcase is one full of guts, love and craftsmanship.

Through ambition and hard work, Arjan Speelman has achieved his goal of reaching the top of his trade. He was apprenticed at the restaurant De Hoefslag before rising to the position of Chef de Partie and Pastry Chef there. In 2003, he was asked to co-lead the kitchen team at Ciel Bleu and took the restaurant to double Michelin stardom by capitalising on the strengths and talents of every team member and orchestrating a group of dedicated and committed invididuals. The coveted stars were gained in 2005 and 2008.

Arjan Speelman and his team aim high. They want to create a world-class dining experience and achieve the ultimate taste through passion, expertise and finesse. The authentic craft of cooking, innovative techniques and surprising elements add up to culinary excellence. Artisanal and traditional cuisine is fused with inspirations from all corners of the world.

Pure, top-quality ingredients, spices and flavours are the base of the unique Ciel Bleu line of cooking. Creamy oysters from Brittany, fish from the surrounding seas and lakes, organic herbs, flowers and vegetables from regional suppliers, and the spices of the Dutch Golden Age accompanied by lush wines create a truly uplifting culinary experience.

The restaurant’s signature dish is king crab, on the menu since 2007, and still undergoing continuous improvement. Pigeon Miéral prepared in salt crust with pistachio, pomegranate and trappeur spices is another signature dish, as is Ciel Bleu’s famous apple pie. All pastry is freshly baked when the service starts.

The sky is the limit when Arjan Speelman takes you on a compelling gastronomic journey through the mouth-watering complexities of international cuisine. Feel on top of the world when refined flavours merge into an unforgettable culinary experience at Restaurant Ikarus in June 2022.

Vegetarian Menu


Meringue – Pickled beet – Fermented garlic – Calendula
Black taco – Sweet cabbage – Mushroom espuma
Mini sandwich – Cream cheese – Ponzu – Wood sorrel
Liquid praline of green apple – Celery – Bronze fennel


BBQ celery – Green asparagus – Onion – Lovage 
Liquid gnocchi of mountain cheese – Foam of dried porcini mushroom
Baked brioche – Avocado – Clove blossoms
Glazed raviolo of fresh herbs
Parsnip – Sweet potato – Tomato beurre blanc 
Mushroom Dashi – Beetroot – Nettle – Raviolo – Rowanberry 
Chanterelle – Watercress – Pine nuts – Kohlrabi 
Pineapple – Olive oil – Granny Smith – Celery stalks 
Hazelnut – Guanaja chocolate – Frangelico

EUR 200,00

Menu in six courses EUR 160
(without Gnocchi and Mushroom Dashi)

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 10.06.17:50Culinary Heights at Ikarus - with Heinrich Schneider

Ciel Bleu Restaurant

Amsterdam, Netherlands


Currently at Hangar-7

Currently at Hangar-7

Preview Guest chefs 2023

Guest Chefs at Restaurant Ikarus

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Heinrich Schneider

Guest Chef June 2023

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Eric Kragh Vildgaard

Guest Chef May 2023

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Kai Ho

Guest Chef April 2023

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Erlantz Gorostiza

Guest Chef March 2023

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Cyril Molard

Guest Chef February 2023

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Christophe Bacquié

Guest Chef January 2023

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Yusuke Takada

Guest Chef December 2022

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Jon Bowring

Guest Chef November 2022

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Johannes Nuding and Pierre Gagnaire

Guest Chefs in October 2022

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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