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Salzburg Culinary

Guest Chef March 2023: Erlantz Gorostiza

Basque memories meet innovation

“In the Basque Country, everything revolves around cooking and eating, with every festivity taking place around a table. That’s why food is so important here.” – Head Chef Erlantz Gorostiza has carried his culinary heritage from mainland Spain to the Canary Island of Tenerife to create ever new taste explosions for his guests. At M.B, he brings to life the vision of the eponymous cooking legend Martín Berasategui as well as his own.

Born into a traditional family in the Basque town of Getxo in 1981, Erlantz Gorostiza showed a passion for food and cooking from an early age. He graduated from Galdakao Catering School in the art of bakery and confectionary but soon after decided to expand his culinary horizons beyond patisserie. The ambitious youth enrolled in a training programme to become a head chef and started on a journey to learn from the very best. For several years he has gained experience in Michelin-starred restaurants throughout Spain, always eager to absorb the expertise of his teachers and acquire new skills. He was taught the importance of the product and the passion for the sea, as well as exploring special fields such as butchery, Valencia’s traditional rice culture or the artisanal production of exquisite ice cream.

2005 saw the providential encounter with the world-known Spanish chef Martín Berasategui, who currently holds more Michelin stars across his establishments than any other chef in Spain. The two hit it off right away, worked closely together and kept contact over the years, even while Erlantz Gorostiza briefly pursued other culinary ventures. His former mentor calls Erlantz Gorostiza both a friend and “a revolutionary of the new generation of Spanish chefs – unique, visionary and with a palate ahead of his time.” In 2010, he asked the kindred spirit to lead the kitchens of M.B Restaurant at The Ritz-Carlton, Abama. Erlantz Gorostiza accepted the challenge and moved to Tenerife.

The team at M.B puts their guests at the centre, fine-tuning the flavours of every dish and always striving for perfection. An inventive spirit and deep respect for the ingredients are the cornerstones of a distinctive cooking style. At M.B, the journey from land and sea to plate is brief. Each day, the chefs source the freshest ingredients from the Canary Islands, allowing the menu to be guided by the whims of nature. The dishes balance technical mastery with the elegance of aromas and textures, creating a unique blend of tradition and innovation. “The most beautiful part of our work is to create memories in people’s minds,” says Erlantz Gorostiza, who was able to welcome the restaurant’s second Michelin star in 2014. His accomplished mix of heritage and modernity results in plates that are not simply food, but art.

Erlantz Gorostiza will take you on a culinary journey through Spain that reaches back to childhood and carries you through to the future of gastronomy. Restaurant Ikarus goes Basque in March 2023 with bold, inspiring dishes that highlight imagination and originality.

Menu of Erlantz Gorostiza


Foie gras – truffle jelly – mango 
Tartelette – mushroom foam – artichoke – sunflower seeds
Brioche – herring roe – corn 

Caramelized Mille Feuille
Eel – Foie Gras – spring onion – apple


Gillardeau oyster 00
Galangal – beetroot – sesame
Quisquilla Prawn
Orange – olive oil – fake olive 
Guanciale – ”El Hierro” cheese
Pancetta – miso – cockle
Rack of lamb
Lettuce hearts – pistachio – eggplant – yoghurt
Piña Colada – passion fruit – pineapple
Blood orange
Yoghurt – rose – spice bread – white chocolate – saffron

€ 245,00

Menu in five courses EUR 205,00
(without oyster and coconut)

* Wine Pairings  EUR 225,00
Please be advised that the menu can only be ordered per table

Ikarus Menu


Bulgur toast – Beetroot – Smoked cheese
Caldo verde
Portobello sandwich
Lacto-fermented asparagus


Crayfish – Wheat – Whiskey – Celery
Bacalao – Brandade – Imperial caviar – Watercress
Agnolotti – Peas – Black truffle – Belper tuber
BBQ Asparagus – Corn – Mole – Chanterelles
Pikeperch – Onion – Miso – Green beans
Roe buck – Pointed cabbage – Tree tops – Cumquats
Rhubarb – Pavlova – Yoghurt – Verbena
Apricot – Lavender – White chocolate

EUR 265,00

Menu in five courses EUR 225
(without Agnolotti and Rhubarb)

Please note 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.

Mon 01.07.17:40Culinary Heights at Ikarus - with Gareth Ward

M.B The Ritz-Carlton, Abama

Tenerife, Spain


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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