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Salzburg Culinary

Guest Chef September 2022: Peter Hagen-Wiest

A brilliant culinary gem

An ammolite is a rare gem formed from fossilized shells, which – similar to a soap bubble – shimmers in a wide variety of colors. Distinctive and unique. In order for it to emerge, it takes particular ingredients coming together in one place at the right time and merging with each other. A symbol that also applies to the eponymous restaurant, which, in an aura of perfect balance, harmoniously combines ambience and range, design and class, style and aspiration, to create a culture of indulgence that is lived and breathed. The location of the Ammolite restaurant is also unique: The fine-dining restaurant is part of the Europa-Park Resort and is housed in the extraordinary lighthouse of the 4-star superior hotel Bell Rock.

Culinary matters at Ammolite are in the hands of Peter Hagen-Wiest and his kitchen team. With the Schwarzwaldstube at Traube Tonbach, Villa Joya and Cheval Blanc, the Austrian native’s previous professional milestones include first-class Michelin-starred restaurants. He learned the culinary trade at Hotel Messmer in Bregenz before perfecting his skills for over 15 years in Europe’s best establishments. His path finally led him to Rust 10 years ago, where he has since been implementing his culinary art, experience and vision as Head Chef at Ammolite – The Lighthouse Restaurant.

Peter Hagen-Wiest stands for unagitated professionalism. Sound craftsmanship that speaks for itself without forcing itself into the limelight. Originality that meets down-to-earthness. Creativity that is guided by discipline and does not get lost in gimmickry. For the perfectionist, the high art of gourmet cooking is built on a solid foundation. Consistency, uncompromising quality thinking and profound basics are equally important as a fine sense for details. The gemstone ammolite shows a fascinating play of a multitude of colors. Peter Hagen-Wiest’s haute cuisine presents itself just as rich in contrast as far as taste and character of the original products are concerned. For its creations, the Ammolite team also likes to use regional produce from the Black Forest and the Kaiserstuhl.

The radiance of the culinary lighthouse extends as far as to the highest awards and ratings of international restaurant critics. The Guide Michelin has decorated the Ammolite with two stars for the eighth time in a row, while Gault&Millau awards three red toques in the 2022 revolutionized rating system. Feinschmecker magazine named the starred restaurant its Restaurant of the Year 2020 for its precise and finely honed creations.

In September 2022, the cuisine of Ammolite – The Lighthouse Restaurant transforms Hangar-7 into a beacon of good taste. Impeccable craftsmanship and a commitment to classic and tradition meet experimentation and refinement when Peter Hagen-Wiest provides an epicurean insight into his multi-layered world of flavors.

Menu of Peter Hagen-Wiest

Snacks

Cucumber Macaron
Shiitake Tartelette
Eggplant Cannelloni
Chorizo – Jalapeño – "Air Baguette”
Balik salmon – puffed rice chips

Menu

Crab – Palourde – caviar – lettuce
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Goose liver – kiwi – yogurt crumble
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Scallop – fermented beet – black sausage – smoked nage
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Pike perch – onion vinaigrette – porcini mushroom
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Sweetbread – pointed cabbage – bergamot – brown butter
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Saddle of venison – coffee chilli – pumpkin – pistachio
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Radicchio di Treviso – Aperol – orange
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Pear – saffron – chestnut

€ 225,00

Menu in six courses EUR 185
(without goose liver and Treviso)

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

Vegetarian Menu

Snacks

Cucumber Macaron 
Shiitake Tartelette 
Eggplant Cannelloni 
"Air Baguette" – stewed tomato – Jalapeño
Rice chips – Galangal mousse – ginger

Menu

Kohlrabi – soybean – tofu cream – XO – buttermilk

***

Lettuce – walnut – goat cheese – elderflower

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Beet carpaccio – potato espuma – Scamorza – chive oil

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Pumpkin agnolotti – tomato – parmesan – fermented lemon

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Sour cream porridge – braised celery – Porcini mushroom – brown butter

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Tropea onion – "Beurre Rouge" – pointed cabbage – mustard seeds

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Corn – Jalapeño – pineapple

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Mirabelle – blackberry – maple syrup

EUR 180,00

Menu in six courses EUR 145
(without lettuce 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 08.10.17:50Culinary Heights at Ikarus - with Johannes Nuding and Pierre Gagnaire

Ammolite - The Lighthouse Restaurant

Rust, Germany

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Currently at Hangar-7

Currently at Hangar-7

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Preview Guest chefs 2022

Guest Chefs at Restaurant Ikarus

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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

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Henrique Sá Pessoa

Guest Chef May 2022

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Philip Rachinger, Max Natmessnig and...

Guest Chef April 2022

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Enrico Bartolini

Guest Chef March 2022

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Yannick Franques

Guest Chef February 2022

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Daniel Höglander and Niclas Jönsson

Guest Chefs in January 2022