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Salzburg Culinary

January 2022: Daniel Höglander and Niclas Jönsson

A personal approach to gourmet dining

It is the interaction with other people that forms an integral part of Daniel Höglander’s and Niclas Jönsson’s understanding of a purely enjoyable fine dining experience. Engaging encounters in a welcoming and laid-back ambience. An interior that resembles a stylish, yet cosy home where personally selected pieces of furniture and warm colours abound. Tasteful and grand – this applies not only to the décorof the duo’s award-winning restaurant Aloë, but first and foremost to their cuisine: “Aloë should be a special experience from the very moment you arrive to when you go home.”

Daniel Höglander and Niclas Jönsson have won their spurs at some of Stockholm’s top-notch restaurants: Fredsgatan 12, Esperanto, Vassa Eggen, Operakällarenand Bon Lloc, to name but a few. In 2015, they opened their own place, Aloë, just outside the centre of Stockholm. Only three years later the two chefs were awarded their first Michelin star. An accolade which comes with a certain aura, assumptions and expectations. But Chef Daniel and Chef Niclas did not want their restaurant to be pigeonholed as yet anotherpretentiousgourmet venue. After heading in a direction which had little in common with their vision of real gastronomy anymore, they decided on a downright course correction and turned their restaurant into a place full of emotions, contrasts, traditions and personality. The Swedes have succeeded in combining luxury with a homely and charismatic atmosphere and encouraging conversation at communal tables. Their concept was rewarded with a second Michelin star in 2020.

The passionate chefs do not limit themselves to locally grown products but rather reach out to the world’s cornucopia of culinary delight, equally surprising their guests with Nordic as well as exotic elements. They deliberately choose a broad geographic variety of ingredients,which allows them to work with the best available produce wherever it comes from, and alsodoes not tie them to a particular cuisine. Even the Latin name Aloë underlines their take on the concept as it roughly translates into “unknown origin”. Hence, Daniel Höglander’s and Niclas Jönsson’s cooking is full of influences from all over the world, which reflects the curious and creative approach towards their craft.

Ambition level, goals and motivation are high at Aloë.

The team is striving for a third Michelin star and is therefore constantly refiningits cooking. Guests are offered a dining experience that really delivers. Flavour-driven dishes based on French cooking techniques showcase great innovative thinking. Rich and deep aromas can be tasted throughout the menu: spices, smoky flavours, saltiness, natural sweetness – yet always refined and well-balanced.

In January 2022, Daniel Höglander and Niclas Jönsson will bring their manifesto of “including, contemporary, romantic gastronomy” to Salzburg and present their menu at Restaurant Ikarus. Enjoy globally influenced creations stimulating the senses with their intense flavours and original combinations.

Vegetarian Menu


Pizza – Stracciatella – Tomato – Olive Oil
Spicy Avocado Cone – Sesame Tuile – Chili Aioli
Mushroom Flan – Brioche – Duxelles – Black Truffle
“Summer Roll” – Glass Noodles – Pickled Kohlrabi – Hoisin Sauce


Elderflower – Whey – Fig
Spring vegetables
Sour Cream – Hazelnut – Black Truffle
Red Thai Curry
Broad Beans – Okra – Eggplant
Peas – Morels – Parmesan
BBQ leek
Umeboshi Plum – Smoked Cream – Marjoram
Mole Negro – Chanterelles – Onion Soubise – Salsa Matcha
Green asparagus
Oxalis – Fresh Goat Cheese – Granola
Manjari chocolate
Raspberry – Pine nuts

EUR 215,00

Menu shortende EUR 175
(without Spring Vegetables 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 11.05.17:40Culinary Heights at Ikarus - with Wolfgang Puck


Älvsjö, Sweden


Currently at Hangar-7

Currently at Hangar-7

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Preview Guest Chefs 2024

Top chefs at Restaurant Ikarus

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Wolfgang Puck

Guest Chef May 2024

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Viki Geunes

Guest Chef April 2024

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James Gaag

Guest Chef March 2024

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Christian Kuchler

Guest Chef February 2024

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Christian Kuchler

Guest Chef January 2024

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Kevin Fehling

Guest Chef December 2023

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Simon Rogan

Guest Chef November 2023

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Fatih Tutak

Guest Chef October 2023

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Curtis Duffy

Guest Chef September 2023

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The Ikarus Team

August 2023

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Stefan Heilemann

Guest Chef July 2023

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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