Festival of Culinary Arts

Almost two decades ago, the vision of a unique gastronomy concept was realized in the festival city of Salzburg under the patronage of Eckart Witzigmann, Chef of the Century. Every month, a new guest chef from the world of international high-end gastronomy would bring new compositions, styles and themes to the then newly opened Hangar-7. Within a short amount of time, its revolutionary approach turned Restaurant Ikarus into the hotspot of the national gourmet scene. Hundreds of culinary virtuosos from all over the world have since contributed their signature to the stories of this special place.

Just as Salzburg Festival founder Max Reinhardt once described art as food, food becomes art at Restaurant Ikarus. The ambitious concept can only be realized with an ensemble that, month after month, is willing to engage with different personalities from the world’s culinary elite. These talents are able to channel know-how and creativity in ever new ways and thus present the philosophy of the various guest chefs in an authentic and delightful manner.

Since 2014, Martin Klein has conducted the orchestra of the kitchen brigade as Executive Chef. After an intermezzo in the South Pacific, where he cooked on the private island of Laucala, he had returned to Salzburg, where he had already demonstrated his culinary skills and leadership qualities during nine years as Chef de Cuisine at Restaurant Ikarus. At Martin Klein’s side, the two Chefs de Cuisine Tommy Eder and Martin Ebert play first violin, supported by Sous Chef Miguel Henriques de Freitas and Head Pastry Chef Stefan Howells, who takes care of the sweet overtones. In the interplay with the kitchen and the guests, Service Manager Matthias Berger and Restaurant Manager Florian Kempinger always strike the right note.

Critics and the public alike are enthusiastic about the Ikarus team’s achievements on the world stage of good taste. The positive response is also reflected in numerous awards and top ratings from international restaurant guides. Since 2016, the restaurant has been adorned with two Michelin stars and can also celebrate five toques as well as 19 points from Gault&Millau since 2021. Falstaff awards 99 points and four forks to the cosmopolitan guest chef concept, and Schlemmer Atlas contributes five spoons. In addition, Restaurant Ikarus is a member of the renowned association Les Grandes Tables du Monde.

Be there when, during the Salzburg Festival month of August, not a guest chef but the Ikarus team itself takes the spotlight and presents culinary delights according to its own staging. The team, which has mastered the entire repertoire of international haute cuisine, will perform its very own compositions and thus ensure an epicurean fanfare in the city of Mozart.

Vegetarian Menu

Snacks

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

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

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

Ikarus Team

ServusTV: Culinary Heights at Ikarus on ServusTV

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