The best taste. Ever.

It was one of the most eagerly anticipated restaurant openings not only in the United States, but in the world, when celebrity chef Curtis Duffy announced his new project, Ever, for 2020. Opening a fine-dining restaurant in the middle of a pandemic was a big risk, but proven entrepreneurial duo Curtis Duffy and Michael Muser rose to the challenge with flying colours.

The two have spent many years together in Chicago’s restaurant scene. After meeting at Avenues at The Peninsula Hotel, which earned two Michelin stars under Chef Duffy, the pair built Grace. At Grace, Duffy and Muser were honoured with two Michelin stars in their first year and three stars for the next four years, from 2015 to 2018. The feature-length documentary “For Grace” was also made during this time. It traces the journey from vision to actual restaurant, but also looks at Curtis Duffy’s turbulent childhood in a story about food, family, balance and sacrifice. Chef Duffy discovered his passion for cooking at an early age. A teacher in junior high was among the first to recognise and encourage his ambition. Later in his career, he gained experience and inspiration from working alongside culinary luminaries such as Charlie Trotter and Grant Achatz. Today, Chef Duffy and Director of Operations Michael Muser combine their talents, ambitions and creative forces as co-owners of Ever. The restaurant has been awarded two Michelin stars and five diamonds by AAA (American Automobile Association).

Martin Klein meets Curtis Duffy at Ever, Chicago, USA

Chef Duffy and his Ever team push to perfect every conceivable detail, from the food and wine to the service and ambiance:

Ever is for those who enter our four walls looking for an experience of a lifetime. Our pursuit of refinement is never finished, our ambition has only intensified as a result. We will never ever stop striving for the ultimate experience, no matter how many hours of the day that takes, no matter the sacrifices required.
Curtis Duffy

For the internationally renowned chef, Ever is his creative obsession and he devotes himself to crafting and presenting the perfect bite.

Frequently changing tasting menus focus on proteins from the land and the sea, and seasonal vegetables complemented with fruits, grains, seeds and nuts. Herbal notes are woven through the elegant compositions. Artistic presentation serves more than just visual appeal; each element adds a new layer of flavour. The dishes are works of art, plated with precision and flair, showcasing Chef Duffy’s dedication to pushing culinary boundaries.

In September 2023, Restaurant Ikarus will set the stage for an unforgettable taste experience meticulously crafted by Curtis Duffy. Expect a progressive cuisine with inventive presentations described by the Michelin Guide as a “visual thrill”.

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