Reaching for the stars

Harald Wohlfahrt’s creations are coveted across the globe and beyond. By request of the European Space Agency, the awardwinning Michelin-starred chef has already developed a gourmet menu for the astronauts aboard the International Space Station.

Following an apprenticeship in Northern Black Forest and a stopover in the then highly-prestigious two-star restaurant Stahlbad, Wohlfahrt perfected his craft with Eckart Witzigmann in Munich and Alain Chapel in Mionnay near Lyon. It was in the Schwarzwaldstube in the Hotel Traube Tonbach that Wohlfahrt finally found the perfect home for his creativity. Here the “Virtuoso of Aromas” who has been awarded three Michelin stars consistently since 1992, has created cuisine with consummate ease – full of flavour, delicate in design and without too many gimmicks, with the permanent clear goal of helping to provide an optimal starting product for the greatest development in taste.

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The Ikarus Concept

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Ikarus Team

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 07.12.17:10Culinary Heights at Ikarus - with Thitid Tassanakajohn