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Restaurant Ikarus

From dream to reality:
Restaurant Ikarus's guest chef concept

At Hangar-7, a project was started which no other restaurant in the world had ever dared to attempt: the guest chef concept. A different top chef each month. It doesn‘t matter which continent or country they come from, whether it‘s the USA, South Africa or Japan. Or whether they serve traditional, fusion or molecular cuisine. What matters most is the variety. And, of course, the high quality of the dishes.

When Restaurant Ikarus opened its doors in 2003, most people couldn‘t imagine that this ambitious plan would actually work in reality. But that was never an issue for the brains behind the concept. They never focused on the “whether”, only on the “how”.

It became clear after just a few months that the guest chef concept would be a resounding success. Firstly, because it fills a gap in the field of top cuisine, a gap which no one had ever dared to fill. And secondly, because Hangar-7 is the perfect environment in which to implement the guest chef concept.

Restaurant Ikarus was also awarded two out of a possible three stars by the Michelin Guide – a distinction not shared by many. Eckhart Witzigmann, who has been the owner of Restaurant Ikarus all along, plays a key role in the innovative concept. The Chef of the Century has been assisted since 2014 by Martin Klein who, as Executive Chef, is in charge of the restaurant.

For the chefs of Restaurant Ikarus, the guest chef concept means adapting to a new menu, a new top chef and a new philosophy each and every month. This demands a high degree of talent, versatility and team spirit.

Opening hours Restaurant Ikarus

Monday to Thursday:	7:00 pm - 10:00 pm
Friday and Saturday:	12:00 pm - 2:00 pm & 7:00 pm - 10:00 pm
Sunday:	12:00 pm - 2:00 pm

In order to better facilitate the Ikarus kitchen's transition from one guest chef to the next, the restaurant will be closed for lunch the first day of every month. The restaurant will open at 7:00 pm at these days.

Awards & Memberships

2 stars in Guide Michelin

5 toques and 19 points in Gault&Millau

100 points and 4 forks
at Falstaff

5 spoons in Schlemmer Atlas

Member of
Les Grandes Tables du Monde

Menu of Franck Putelat

Snacks

Balfegó tuna tartelette – Mayonnaise espuma
Mackerel skewer – Escabeche – Carrot
Ray wings – Caper pillow – Cream cheese
Soccas – Bacon – Langoustine

“Violet de mer” – Imperial caviar – Salicorn – Smoked La Ratte potato – Cockle
***
Tarbouriech oyster – “Chicken giblets” – Oyster espuma – Sauce Vierge
***
Scallop – Cauliflower – Roasted broccoli broth – White Alba truffle
***
Shore crab bouillabaisse – Duck liver – Aioli – Mozzarella
***
John Dory – Shallots – Timut pepper – Red wine jus
***
Cassoulet of Bresse pigeon
***
Pavlova “Meilleur Ouvriers de France” – Fig – Violet – Pecan nut
***
“Pain Perdu” – Citrus – Crème Fraîche – Imperial caviar

€ 265,00

Shortened menu EUR 225
(without Tarbouriech oyster and “Pain Perdu”)

* Wine Pairings EUR 225,00

Please note that the menu can only be ordered per table.

Ikarus Menu

Snacks

Balfegó Tuna tartelette – Mayonnaise espuma
Mackerel skewer – Escabeche – Carrot
Ray wings – Caper pillow – Cream cheese
Soccas – Bacon – Langoustine

King crab – Miso – White chocolate – Kombucha
***
Vacherin Mont-d'Or – White Alba truffle – Quince – Puntarelle
***
Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
***
Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
***
Gnocchi – Kale – Persimmon – White Alba truffle
***
Iberian Presa – Carrot – Black beer – Plum
***
“Gugelhupf” – Raisins – Honey – Ginger
***
Chestnut – Porcini mushroom – Cranberry

EUR 265,00

Menu in five courses EUR 225
(without Vacherin Mont-d'Or and Chestnut)

Please note that the menu can only be ordered per table.

Vegetarian Menu

Snacks

Beet tartelette – Mayonnaise espuma – Licorice
Portobello – Carrot – Chives
Apple – Caper pillow – Cream cheese – Horseradish
Kohlrabi – Salted lemon – Smoked tofu

Green papaya – Miso – White chocolate – Kombucha
***
Vacherin Mont-d‘Or – White Alba truffle – Quince – Puntarelle
***
Lime Bottoni – Uhudler – Chickpeas
***
One hour egg – Nut butter – Pomegranate vinaigrette
***
Gnocchi – Kale – Persimmon – White Alba truffle
***
Mushroom strudel – Béchamel – Vadouvan
***
Pavlova “Meilleur Ouvriers de France” – Fig – Violet – Pecan nut
***
“Pain Perdu” – Citrus – Crème fraîche – Cherry caviar

EUR 215,00

Shortened Menu EUR 175
(without Vacherin Mont-d‘Or and “Pain Perdu”)

Please be advised that the menu can only be ordered per table.

Further Information

Previous guest chefs

Current guest chef

Current menus

ServusTV: Culinary Heights at Ikarus on ServusTV

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 09.11.17:40Culinary Heights at Ikarus - with Franck Putelat