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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.

Guest chef Menu Daniel Höglander and Niclas Jönsson

Snacks

Red curry – tomato – Thai basil – coconut
Foie gras – cocoa – Ras el-Hanout – bitter orange
Otoro – nori – Granny Smith apple – trout caviar
Lamb – “Ajo Blanco”

Menu

Langoustine – 10g Imperial caviar – Périgord truffle – hazelnut – brown butter
***
“Chawanmushi” – razor clam – foie gras – caviar
***
Char from “Bad Aussee” – Vin Jaune – XO sauce
***
Red mullet – bouillabaisse – garlic butter – parsley
***
Saddle of lamb – truffle tartelette – apple – watercress
***
Mango “Philibon”
***
Tipsy cake – kumquat – Cumeo pepper – vanilla

€ 225,00

Menu in five courses EUR 185,00
(without red mullet and mango)

* Wine Pairings EUR 190,00
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

Red curry – tomato – Thai basil – coconut
Avocado – coriander – brick dough
Nori tartelette – tofu – seaweed salad
“Ajo Blanco” – poppadoms

Vegetarian Menu

Comté tarte – carrots – wheatgrass – buttermilk
***
Aubergine – „Bloody Mary”
***
Vegetable salad – grapes – nuts – pickled cabbage
***
Organic egg yolk – palm hearts – Périgord truffle – smoked portobello
***
Polenta dumpling – plum – poppy seed – Radicchio
***
Mango „Philibon”
***
Tipsy cake – kumquat – Cumeo pepper – vanilla

EUR 180,00

Menu in five courses EUR 145,00
(without aubergine and mango)

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 08.01.17:50Culinary Heights at Ikarus - with Daniel Höglander and Niclas Jönsson

Aloë

Älvsjö, Sweden

MapWebsite

Currently at Hangar-7

Currently at Hangar-7

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Daniel Höglander and Niclas Jönsson

Guest Chefs in January 2022

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World of Hangar-7 Vouchers

Welcome to the World of Hangar-7 Vouchers!

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Alexander Herrmann and Tobias Bätz

Guest Chef October 2021

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Tim Boury

Guest Chef September 2021

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The Ikarus Team

August 2021

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80 years of Eckart Witzigmann

July 2021

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Hans Haas & Sigi Schelling

June 2021

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Current Menus

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