Commitment, Consistency and sheer hard Work

Chef Paolo Casagrande grew up in Northern Italy where he developed a passion for cooking from watching his mother and grandmother prepare traditional dishes for his large family using seasonal local ingredients.

In San Sebastian he met the renowned and influential chef Martín Berasategui who he sees as his mentor, professional father and sometimes big brother. With him he opened the acclaimed M.B. restaurant in the Ritz-Carlton, Abama in the Canary Islands.

After overseeing the opening of the luxury CastaDiva Resort on Lake Como in Italy, Casagrande rejoined Berasategui in 2012 and became the chef de cuisine at the Restaurant Lasarte in Barcelona which received its third Michelin star in 2017.

The Italian chef brings his Mediterranean passion, depth of commitment and exceptional consistency to the table, combining Berasategui’s signature dishes, which vary according to the seasons and reflect the aromas and flavours of the region, with his own innovative classics created specifically for the restaurant in Barcelona.

Martin Klein meets Paolo Casagrande at Lasarte Restaurant in Barcelona, Spain

Paolo Casagrande says that loving his work is the best recipe and learning with the best keeps his passion for creating charismatic cuisine burning.

He enjoys demonstrating the capacity to assimilate new products and technical precision.

Casagrande draws his inspiration from many different sources, including the products he is working with, the climate, the season, travel, and the people around him.

He goes to the market each week to become inspired by the fresh, seasonal produce, and the feedback and reactions of his satisfied customers regularly boost his motivation. His aim, he says, is to createemotions by using contrasts in products. Experience the Italian passion of chef Casagrande when he brings a flavour of Spain to Restaurant Ikarus in Hangar-7 in January 2018.

Guest Chef Menu Paolo Casagrande

Snacks

Menu Paolo Casagrande

€ 190,00

* Wine Pairings € 145,-
Please be advised that the menu can only be ordered per table

Ikarus Menu

Snacks

Curry mashed potatoes – Shimeji – Black cabbage
Barracuda – Fermented fish espuma – Fried rice
Thai dumpling – Pak choi soup – Perilla
Braised beef – "Khao soi Nuea" – Vinegar jelly

King crab – Miso – White chocolate – Kombucha
***
Palm hearts – Black truffle – Egg yolk – Oxalis
***
Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
***
Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
***
Gnocchi – Kale – Persimmon – Black 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 Gnocchi and Chestnut)

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

Further Information

Current Menus

The Ikarus Concept

Reservations & Opening hours

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