More details
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

Snacks

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

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

Menu

Gillardeau oyster 00
Galangal – beetroot – sesame
***
Quisquilla Prawn
Orange – olive oil – fake olive 
***
Calamari
Guanciale – ”El Hierro” cheese
***
Hake
Pancetta – miso – cockle
***
Rack of lamb
Lettuce hearts – pistachio – eggplant – yoghurt
***
Coconut
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

Vegetarian Menu

Snacks

Daikon – Ponzu – Cucumber
Pickled carrot – Smoked cream cheese
Burnt leek – Hazelnut – Brown butter
Parmesan – Yuzu – Lovage

Menu

Beetroot – Smoked potato espuma – Danish truffle
***
Chicory – Macadamia – Curry – Lemongrass – Pumpkin
***
Eggplant – Garam Masala – Licorice – Plum
***
Spinach tortellini – Pear – Walnut – Périgord truffle
***
Jerusalem artichoke – French toast – Fig – Radicchio di Treviso
***
Lemon & Cherry Caviar
***
Passion fruit – Coconut – Caramel – Watercress

EUR 215,00

Menu shortende EUR 175
(Without Parmesan and
Chicory)


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 09.03.18:55Culinary Heights at Ikarus - with James Gaag

M.B The Ritz-Carlton, Abama

Tenerife, Spain

MapWebsite

Currently at Hangar-7

Currently at Hangar-7

[Translate to English:]

Preview Guest Chefs 2024

Top chefs at Restaurant Ikarus

[Translate to English:]

Christian Kuchler

Guest Chef February 2024

[Translate to English:]

Christian Kuchler

Guest Chef January 2024

[Translate to English:]

Kevin Fehling

Guest Chef December 2023

[Translate to English:]

Simon Rogan

Guest Chef November 2023

[Translate to English:]

Fatih Tutak

Guest Chef October 2023

[Translate to English:]

Curtis Duffy

Guest Chef September 2023

[Translate to English:]

The Ikarus Team

August 2023

[Translate to English:]

Stefan Heilemann

Guest Chef July 2023

[Translate to English:]

Heinrich Schneider

Guest Chef June 2023

[Translate to English:]

Eric Kragh Vildgaard

Guest Chef May 2023

[Translate to English:]

Kai Ho

Guest Chef April 2023

[Translate to English:]

Erlantz Gorostiza

Guest Chef March 2023

[Translate to English:]

Cyril Molard

Guest Chef February 2023

[Translate to English:]

Christophe Bacquié

Guest Chef January 2023