It began with a dream

When Wolfgang Puck ignited a culinary revolution with Spago, he sparked inspiration in the tastemakers and culture-shapers of Los Angeles. And while Puck’s genius was evident and became well-known in the culinary world, it was borne from an intrinsic, highly refined gift of “taste” – or the ability to identify and define extremely special things. For four decades, Spago has attracted a discerning audience. They visit because they have an innate sense for intangible experiences, and a magical pull towards quality and exceptional hospitality.

Wolfgang Puck’s culinary journey, simmering with potential in both Austria and France, reached a flavourful crescendo in California. Los Angeles pulsed with creative energy, and people were hungry for new experiences. Anything was possible. For a dreamer like Puck, this created a tsunami of opportunity. His own creative current began making waves throughout the local culture soon after he arrived. The region was bursting with people who had an eye for the invisible and he found an audience with the ones who knew when something was special. As he applied originality to the art of cuisine, his dream of transforming the expected into something unexpected came to life and forever changed the way we see food. That dream was Spago.

Martin Klein meets Wolfgang Puck at Spago, Beverly Hills, USA

In 1982, Wolfgang Puck launched Spago, his first flagship restaurant. Located in West Hollywood on the Sunset Strip, the restaurant was an instant culinary magnet. Puck’s early signature dishes put Spago on the international gourmet map. Wolfgang Puck and Spago earned many accolades during its popular eighteen years in West Hollywood, including winning the prestigious James Beard Foundation Award for Outstanding Chef of the Year in 1991 and 1998, and the James Beard Foundation Award for Restaurant of the Year in 1994. Experience is the recipe that the Carinthian-born chef has been perfecting for 40 years. Today, Spago is more than a restaurant, it is a place where memories are made moment after moment after moment.

After 15 years in West Hollywood, in 1997 Spago moved to an elegant setting on Canon Drive in Beverly Hills. This menu blazed new ground, with a combination of updated Spago classics and newly conceived items. The seasonal menu drew inspiration from Wolfgang Puck’s favourite childhood dishes and featured a selection of Austrian specialities. Today, Spago has moved regionally and developed as a global cultural and lifestyle revolution. It is an internationally renowned restaurant with prestigious locations in Las Vegas, Maui, Singapore, Budapest, Istanbul and Riyadh.

In May 2024, Wolfgang Puck’s delicious creations will spread Californian vibes at Restaurant Ikarus. Take a culinary trip to Beverly Hills when the world-famous Spago makes a guest appearance at Hangar-7.

Menu of Wolfgang Puck

Snacks

“Pizza” – Smoked Salmon – Caviar – Crème Fraîche
Spicy Big Eye Tuna Cone – Sesame Tuile – Chili Aioli
Beef Marrow Flan – Brioche – Duxelles – Black Truffle
Foie Gras Spring Roll – Pickled Kohlrabi – Hoisin Sauce

Hamachi Sashimi
Nashi Pear – Daikon – Sudachi – Avocado – Sour Cherry Ponzu
***
“Chinois” Oyster
Salmon Caviar – Curry – Cucumber Vinaigrette
***
Butter Poached Maine Lobster
Fava Beans – Red Thai Curry – Basil
***
Agnolotti
Pea – Morels – Parmesan
***
Crispy Loup de Mer
Pak Choy – “Hot and Sour Sauce”
***
Wagyu Beef Tongue
Mole Negro – Chanterelles – Onion Soubise – Salsa Macha
***
Degustation of New York Steak
Horseradish Cream – CUT Steak Sauce – Argentinean Chimichurri
***
Caramelized Pineapple Strudel
Marzapan Gelato – Candied Kumquats – Saffron – Toasted Almonds

€ 265,00

Shortened menu EUR 225
(without Oyster and Beef Tongue)

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

Vegetarian Menu

Snacks

Japanese Madai
White Ponzu
Japanese Hamachi
White soy sauce
Teriyaki

Ikarus Menu

Snacks

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.