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Recipes from the Hangar-7 cookbooks "Ikarus invites the world’s best chefs"

Culinary highlights: "Ikarus invites the world’s best chefs"

Here we are introducing the best recipes that international cuisine has to offer:

Ikarus has been hosting for more than 17 years the best that international cuisine has to offer. The restaurant has a unique location in Hangar-7. Each month, Ikarus serves as a platform for one of the world's greatest chefs and their most compelling creations. The results are then offered in high-quality cookbooks „Ikarus invites the world´s best chefs”.
Who doesn’t own the cookbooks yet and can´t wait to embark on a culinary journey from fusion and molecular cuisine to traditional regional specialties, can get a foretaste of the many extraordinary recipes here. 

You´ll find plenty of phantastic recipes out of the Hangar-7 cookbooks „Ikarus invites the world´s best chefs” to try out as well as tips and tricks. Just the right for adventurous hobby chefs who are ready for a culinary adventure. 

You can also find our cookbooks in the Hangar-7 Online-Shop

Enjoy cooking.

Our Sommelier recommends the following wines: 

Homemade spaghetti by Ciccio Sultano
2014 Dall Isola Bianco, Joaquin, Kampanien, Italy
This strong, Mediterranean wine is something very special and goes perfectly with the "Homemade Spaghetti by Ciccio Sultano".

2017 Rossj-Bass, Angelo Gaja, Piemont, Itlay
This wine comes from the star and icon from Piedmont par excellence: Angelo Gaja. Powerful, intense and yet elegant. A Chardonnay paired with the fragrance of Sauvignon Blanc.

„Sopas Mallorquinas“ Red mullet | safron aioli | sobrasada by Fernando P. Arellano
2016 Albarino „III Año“
Bodegas Fefinanes, Rias Baixas, Spain
Albarino enjoys a unique selling point in Spain.Because they come primarily from Galicia, in the north-west of Spain. A region where white wine is more important than red. Unique in the whole country! An authentic counterpart to Sauvignon Blanc and Riesling! That brings a vacation into a glass!

2018 Grüner Veltliner „Rotes Tor“ Smaragd 
Franz Hirtzberger, Wachau, Austria
Sometimes you have to go new ways. But these are not always absolutely necessary.
This characterful Grüner Veltliner classic by Franz Hirtzberger, with its ripe and exotic aromas, but also the herbal spices, goes perfectly with the intense, Mediterranean dish!

Partridge | Gyoza | Macadamia | Yuzu | Shiitake Mushroom by Sidney Schutte
2010 Pinot Noir, Schloss Halbturn, Burgenland, Austria
The most francophile wines in Austria are vinified at Halbturn Castle. Aged in a small wooden barrel, it brings elegance, precision and expressiveness with it. A wine that shows its full potential after a few years of maturation.

2009 Barolo “Bricco Ambrogio”, Paolo Scavino, Italy
Piedmont is one of the most famous areas, not only for the white gold but also for fine red wines. Paolo Scavino is one of the more modern producers in the region. Nebbiolo is a grape variety that produces powerful and tannin-rich wines and likes to showcase its skills after a few years.

Cod tartare with watercress and cream cheese by Poul Andrias Ziska
2016 Furmint „Vogelsang“, Michael Wenzel, Rust, Burgenland, Austria
Furmint ... a grape variety that is rarely given any attention. In dry style too.
But an absolute classic, of course in Hungary with the Tokaj, but also in Rust. Mostly it is used for the rust breakout. However, in recent years there has been a rethinking to dry out the Furmint.
And that's exactly where he shows his full potential!Yellow apple peel, meadow herbs, saltiness. Never loud and intrusive, but always present!

2015 Pouilly-Fumé A.C., Didier Dagueneau, Loire, France
Lately we had Angelo Gaja from Piedmont with us. Another such cult winemaker, who is based on the Loire, is Didier Dagueneau. The domaine is now managed by his son Louis-Benjamin.
Sauvignon Blanc - here referred to as Blanc Fumé - in a very mineral, straightforward form. Fumé suggests the flint, which gives the wine an unmistakable note. Sauvignon Blanc with a different flavor than paprika or cassis.
Absolutely worth trying! Best of all with the dish of Poul Andrias Ziska.

Sticky rice | mango | jasmin sorbet by Bee Satongun
2016 Riesling „Graacher Himmelreich“ late harvest, Joh. Jos. Prüm vinyard, Mosel, Germany
The family-run winery J.J.Prüm, as they say colloquially, is located in the Middle Moselle and owns vines in the most famous locations in the region. One of them is Graacher Himmelreich.
The wines are hard to beat in terms of harmony, delicate acidity, perfectly dosed sweetness and pulsating minerality. One of the greats.

Sparkling Sake, Brauerei Ninki Ichi, Honshu, Japan
Sake is a drink with an incredibly long tradition. In the meantime, it has also found its way into Europe with modern and exciting food companions. The Sparkling Sake from the Ninki Ichi Brewery is a Junmai Ginjo that gets its carbonation through bottle fermentation. It presents itself light-footed, fresh with violent and exotic overtones. A representative who does not live up to the reputation of the high-alcohol sake with only 7% alcohol.

Scallops | yuzu | squash | chicken chips by Nick Bril
Brut Tradition Grand Cru, Egly-Ouriet, Champagne, France
When you think of champagne, you don't necessarily think of a food companion. However, the so-called "winemaker champagnes", i.e. champagnes made by producers in small quantities and in an elaborate manner, are ideally suited for this. Intense and characterful aromas from quince to honey to butter plait. Loosening up with the carbon dioxide. And that's exactly why this champagne has the potential and power to accompany this dish.

2016 Nossa Calcario, Filipa Pato, Bairrada, Portugal
Portugal is the country where you can find the most local, indigenous grape varieties in the world. There are over 500 of the so-called autochthonous grape varieties.
We are located in central Portugal - Bairrada. Actually sizzling hot and known for hearty reds from the typical Baga grape. But there is another way! Winemaker Filipa Pato interprets the region with a white wine that is delicate, filigree and has a maritime touch. Ancient bical vines with little yield, but maximum taste! A wine that only underlines the dish, but is still full.

Belly of pork | carrot | barley | La Ratte Potato by Silvio Nickol
2003 San Leonardo, Tenuta San Leonardo, Trentino, Italy
This beautiful estate is located just 50 km north of Verona. A winery that has taken the Bordeaux region as its model. The wines of Tenuta San Leonardo are made from the classic Bordeaux grape varieties Cabernet Sauvignon, Merlot, Cabernet Franc and as a special feature also Carmenere. 
It presents itself robust, powerful, dark berry and above all long-lived. Through this special feature, the winery achieved an absolutely unique selling point in the region and beyond, which exists until today.

2017 Chardonnay "Hyde Vineyard", Du Mol Estate, California, USA
This wine is the perfect example of recommending whites with meat. With only 25% new wood, it is just gently underlining and giving the wine support. Freshness comes from the higher, cooler sites.
Still enough power to keep up with the intense braising jus. Beeswax, quince, hay-ayered flavors as a not-too-powerful partner to this dish.

Char from Lechtal in juniper berry butter with leek and spruce tips by Joachim Wissler 
2018 Les Deux Albion Blanc, Saint Cosme, Rhône, France
The Rhône is still a region in France that does not receive the greatest attention. Especially in the white wine sector. Old grape varieties that are off the mainstream can be found here. Among other things Marsanne, Clairette Blanc and also the super aromatic Viognier grape!
Yellow pear and lots of herbal aromas in an appealing and expressive “garb” are presented. And at a price that you can look for in Austria for a long time.

2014 Gentil Blanc, Didier Joris, Wallis, Switzerland
The Valais in western Switzerland is not far from the Rhône Valley and so we have a connection to the previous recommendation. Heida - again an autochthonous specialty of the region - in a powerful and rich style. Lots of exotic, mineral and spicy. Nevertheless structure and finesse due to the cool influences. A wine that is sure to surprise people with an affinity for wine and that is sure to taste good! Especially about the aromas of juniper in this dish!

„Jang Trio“
„Doen Jang“ Crème brûlée | vanilla | “Gochu Jang” puffed grains by Mingoo Kang

1989 Premier Cru Classé Château Suduiraut, Sauternes, France
The Château Suduiraut is located in Sauternes in the well-known wine-growing region of Bordeaux. On over 90 hectares of vineyards, not far from the famous Chateau D‘Yquem, mainly Semillon and Sauvignon blanc are grown here. The Grand Vin is made from rotten grapes and matures in barriques for about two years. Fine sweetness, elegant acidity and total terroir. These types of wine from the Sauternes are known for their extreme aging potential and only show what is in them after a few decades, as does the Château Suduiraut.

2000 Madeira Boal Single Harvest Henriques & Henriques, Madeira, Portugal 
The history of this house goes back a long way, to the year 1850. They are also the only ones on the island with their own vineyards. This Madeira producer has always played a very important role on the island. The Single Harvest is a pleasantly rich and soft Madeira made from the Bualt grape. A very complex aroma of vanilla, hazelnut and coffee. Pleasant sweetness that does not dominate in the end and lingers for a long time.

Loup de mer | mussels | algae by José Avillez
2017 Il Bianco, Gagliole, Tuscany, Italy
Here we have a typical representative of Tuscany. Because in addition to Chardonnay, Malvasia and above all Procanico set the tone here. Mediterranean flair presented full of character and balanced, underlined with specifically used barrique. A wine that gives the dish another boost.

2014 Malvasia Aromatica, Matias I Torres, La Palma, Spain
With this wine we have an independent and powerful, but at the same time salty and refreshing partner to the Loup de mer. This wine brings the sea breeze straight into your glass. Aromas of tart citrus fruits, ginger and herbs can be found again. 75 year old vines standing on volcanic rock. On the north-westernmost island of the Canaries - La Palma grown.

Lacto fermented vegetables, basil oil by Sang-Hoon Degeimbre
2017 Sauvignon Blanc, Wagner-Stempel winery, Rheinhessen, Germany
This fresh looking, yet full of character Sauvignon Blanc enhances and underlines the clarity of this dish in an elegant way. And what's more, it doesn't come from any classic Sauvignon Blanc region.

2012 Harslevelü, Lammershoek, Swartland, South Africa
Here we experience South Africa in a glass differently than you know it. Which already starts with the Harslevelü grape variety, which is not typical of the region, and ends with the grippy, intense finish, since fermented with contact with the peel. A wine that let the dish stand in a completely different, but super fitting light!

Carpaccio and Croustillant of wild Prawns, shrimp bread chips and coriander vinaigrette by Harald Wohlfahrt 
2017 Sauvignon Blanc "Pössnitzberger Kapelle" Large STK location, Erwin Sabathi winery, Southern Styria, Austria
The Tuscany of Austria, as it is called the southern Styria. Here you can find the best Sauvignon Blanc in the country. The location is one of the steepest in the region and, thanks to the lime and opok soil, it is what makes the wines so distinctive. Exotic, mineral and sometimes even a little salty, these are just three characteristics of the wine, there is really more to taste in this wine.

2014 Malvasia Aromatica Seco, Matias I Torres, La Palma, Spain
This winery is located on the Canary Island of La Palma and is managed by Viktoria Torres in the fifth generation. The steep slopes and the volcanic soil force the winemaker to do manual work without exception. The vines, which are on average 75 years old, make this wine so special. Maturation takes place in 500 liter chestnut barrel. Bone dry and precise with a Mediterranean herbaceous finish.

Roebuck, fir tips, sour cherry by Olivier Nasti
2014 Schwarz Rot, Schwarz winery, Burgenland, Austria
An absolute cult classic from Austria! Zweigelt in its best form, as you can rarely find it in this country. Far more expression and abundance than you normally know from “The” Austrian red grape variety. In addition, there is a flood of aromas from cherry to plum to a dominant herbal spice. Not only is the presentation right here, but also the content!

2013 Pinot Noir „I“, Von Winning winery, Pfalz, Germany
The sour cherry. An aroma that can be found not only in the dish, but also in this wine. Paired with raspberry, violet and spicy smokiness. Nothing too much, but everything available. A Pinot Noir that is on the one hand velvety and graceful, but still intense in the glass. Not only outstanding Rieslings grow in the Palatinate, but also very special red ones!

Our Wine recommendation is also available on side at the Hangar-7 "Takeaway shop". 


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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Viki Geunes

Guest Chef April 2024

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James Gaag

Guest Chef March 2024

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Christian Kuchler

Guest Chef February 2024

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Christian Kuchler

Guest Chef January 2024

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Kevin Fehling

Guest Chef December 2023

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Simon Rogan

Guest Chef November 2023

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Fatih Tutak

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Curtis Duffy

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The Ikarus Team

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Heinrich Schneider

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Eric Kragh Vildgaard

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Kai Ho

Guest Chef April 2023