A personal approach to gourmet dining

It is the interaction with other people that forms an integral part of Daniel Höglander’s and Niclas Jönsson’s understanding of a purely enjoyable fine dining experience. Engaging encounters in a welcoming and laid-back ambience. An interior that resembles a stylish, yet cosy home where personally selected pieces of furniture and warm colours abound. Tasteful and grand – this applies not only to the décorof the duo’s award-winning restaurant Aloë, but first and foremost to their cuisine: “Aloë should be a special experience from the very moment you arrive to when you go home.”

Daniel Höglander and Niclas Jönsson have won their spurs at some of Stockholm’s top-notch restaurants: Fredsgatan 12, Esperanto, Vassa Eggen, Operakällarenand Bon Lloc, to name but a few. In 2015, they opened their own place, Aloë, just outside the centre of Stockholm. Only three years later the two chefs were awarded their first Michelin star. An accolade which comes with a certain aura, assumptions and expectations. But Chef Daniel and Chef Niclas did not want their restaurant to be pigeonholed as yet anotherpretentiousgourmet venue. After heading in a direction which had little in common with their vision of real gastronomy anymore, they decided on a downright course correction and turned their restaurant into a place full of emotions, contrasts, traditions and personality. The Swedes have succeeded in combining luxury with a homely and charismatic atmosphere and encouraging conversation at communal tables. Their concept was rewarded with a second Michelin star in 2020.

The passionate chefs do not limit themselves to locally grown products but rather reach out to the world’s cornucopia of culinary delight, equally surprising their guests with Nordic as well as exotic elements. They deliberately choose a broad geographic variety of ingredients,which allows them to work with the best available produce wherever it comes from, and alsodoes not tie them to a particular cuisine. Even the Latin name Aloë underlines their take on the concept as it roughly translates into “unknown origin”. Hence, Daniel Höglander’s and Niclas Jönsson’s cooking is full of influences from all over the world, which reflects the curious and creative approach towards their craft.

Ambition level, goals and motivation are high at Aloë.

Guest Chefs in January 2022, Daniel Höglander and Niclas Jönsson: Tommy Eder (l), Niclas Jönsson (m)

The team is striving for a third Michelin star and is therefore constantly refiningits cooking. Guests are offered a dining experience that really delivers. Flavour-driven dishes based on French cooking techniques showcase great innovative thinking. Rich and deep aromas can be tasted throughout the menu: spices, smoky flavours, saltiness, natural sweetness – yet always refined and well-balanced.

In January 2022, Daniel Höglander and Niclas Jönsson will bring their manifesto of “including, contemporary, romantic gastronomy” to Salzburg and present their menu at Restaurant Ikarus. Enjoy globally influenced creations stimulating the senses with their intense flavours and original combinations.

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
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Vacherin Mont-d'Or – White Alba truffle – Quince – Puntarelle
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Bacalhau Bottoni – Uhudler – Chickpeas – Smoked broth
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Pikeperch – Beef marrow flambadou – Shallots – Beetroot – Autumn trumpets
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Gnocchi – Kale – Persimmon – White Alba truffle
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Iberian Presa – Carrot – Black beer – Plum
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“Gugelhupf” – Raisins – Honey – Ginger
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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.

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 09.11.17:40Culinary Heights at Ikarus - with Franck Putelat