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Salzburg Culinary

October 2022: Johannes Nuding and Pierre Gagnaire

Great masters reunited

At the point where the Michelin Guide awards its highest rating of three stars within the international restaurant scene, the air gets pretty thin. After Eckart Witzigmann, only one other Austrian chef has been able to reach such culinary heights: Johannes Nuding. The Tyrolean earned the great honour in London’s Sketch – The Lecture Room and Library, which belongs to the worldwide gastronomic empire of legendary chef Pierre Gagnaire. Johannes Nuding has shared a common path with his patron and mentor for many years. Hangar-7 is now the venue for a reunion of the two masters.

Johannes Nuding was early to discover his passion for the culinary craft. After graduating from Villa Blanka tourism school, he learned the ropes from greats such as Johann Lafer, Johanna Maier and Chef of the Century Joël Robuchon. It was in Paris that the ambitious Austrian finally met the grand master Pierre Gagnaire. The superstar of haute cuisine recognised the large potential in the young talent and promoted his career. The two formed a well-established team for over a decade: first Johannes Nuding worked for Pierre Gagnaire in Paris and Moscow, then later in London. For the past eight years, he has been in charge of the kitchen at the impressive The Lecture Room and Library in the London gastronomic complex The Sketch. In 2019, his creations led the epicurean hotspot into the select circle of three-star restaurants. He was only 33 years old when he pulled off this remarkable triumph.

Pierre Gagnaire’s eponymous flagship restaurant at the Hotel Balzac in Paris has held the same top rating for almost a quarter of a century. As a rebel and creative mastermind of fine dining, he is constantly reinventing his dishes, and his artful compositions have an experimental twist. The gifted culinary virtuoso is willing to take risks and also likes to draw inspiration from his passion for jazz and modern painting.

Johannes Nuding is currently opening a new chapter in his career. Earlier this year, he heeded the call of his Austrian roots and turned his back on the British gourmet metropolis. Together with his wife Lilit, his father and uncle, he renovated a 400-year-old traditional inn in his hometown of Hall in Tyrol and recently celebrated the opening of the Schwarzer Adler gourmet restaurant and Secco bistro. When it comes to quality, Johannes Nuding has never been satisfied with anything but the best - whether in London’s glamorous Mayfair or in the Tyrolean Unterinntal. Unagitated perfection and impeccable craftsmanship characterise his style, while Pierre Gagnaire’s influence also remains tangible.

In October 2022, a culinary class reunion of a special kind will take place at Restaurant Ikarus when former student Johannes Nuding – long since a master himself – meets his mentor Pierre Gagnaire. Look forward to a firework display of flavours when the two exceptional talents bring their triple-star-winning culinary art to Salzburg.

Guest chef Menu Johannes Nuding & Pierre Gagnaire


Oyster “Gaya”
Parmesan cracker
Crab jelly – crab – leek
Beetroot cubes – Campari


Roasted langostino – liquorice butter – Le Puy lentils – celery – dark beer
Langostino royal – shiitake
Dim Sum – radicchio – white vinegar matured for 20 years – dill flowers 
Raw marinated Langostino – Manzanilla – orange
Mussels – algae – Beurre Blanc – white cabbage – foie gras – monk cress
Spaghettini – black garlic – calamari – calf's head – spinach brandade – tomato
Char mousseline – Roscoff onion – Parmesan – white truffle
Mushroom Boullion – Jerusalem artichoke
Saddle of venison – black salsify – mustard – quince – juniper – red cabbage – cranberries
“Civet” from the shoulder of venison – buckwheat cam
Tamarillo sorbet – caramelized pear
Dulce brittle – chestnut – white truffle – orange jam
"Bisquit Latour"

€ 225,00

Menu in five courses EUR 185,00
(without mussels and without one dessert of your choice)

* Wine Pairings EUR 215,00
Please be advised that the menu can only be ordered per table

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

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