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Salzburg Culinary

August 2024: The Ikarus Team

Culinary art staged with virtuosity

Every year in August, Salzburg shows its most artistic side: the festival turns the whole city into a stage, classical music and theatre create imaginative worlds. August also has a special place at Hangar-7. Instead of an international soloist taking centre stage as part of the guest chef concept, the perfectly attuned ensemble of the Restaurant Ikarus performs their own compositions.

The team around Executive Chef Martin Klein plays the entire keyboard of culinary craftsmanship with virtuosity. Harmoniously coordinated flavours, exciting twists, nuanced overtones and, course by course, an expressive crescendo of moments of indulgence. The dishes are inspired by influences from all over the world, as more than 20 years of the guest chef concept have brought the world’s best in their field, new ingredients, techniques and philosophies to Salzburg. Each and every guest chef has enriched and shaped the cosmopolitan, multi-faceted cuisine of Restaurant Ikarus.

For the past ten years, Martin Klein has been directing his ensemble as Executive Chef, creating new dishes month after month. Before that, he was Chef de Cuisine at Restaurant Ikarus for nine years, interrupted only by a brief professional interlude in the South Pacific, where he cooked on a private island. Today, Martin Klein is supported by Chef de Cuisine Martin Ebert, Sous Chefs Miguel de Freitas and Nadine Zitzenbacher as well as Head Pastry Chef Stefan Howells. At the head of the service team are Service Manager Florian Kempinger, Restaurant Manager Markus Olzinger and his deputy Gabriele Cudini, who always strike the right note. Head Sommelier Mario Onida and Sommelier Alexander Eder ensure the perfect harmony between food and wine.

Restaurant critics have also recognised the impressive year-round performance of Restaurant Ikarus. They have honoured the international haute cuisine with two Michelin stars, five toques and 19 points from Gault&Millau, 100 Falstaff points and five spoons in the Schlemmer Atlas. Restaurant Ikarus is also a member of the prestigious association Les Grandes Tables du Monde. Chef of the Century Eckart Witzigmann, patron of Restaurant Ikarus from the outset, is largely responsible for the innovative concept.

You can look forward to a new production of a true classic in August 2024, when the Ikarus team once again take over the stage in their own restaurant and the top-class, enthusiastic cast create unforgettable festival moments.

Vegetarian Menu

Snacks

Carrot – Cannelloni – Caulifllower cream – Pumpernickel
Crispy pastry pillow – Celery – Confit quail egg yolk – Mimolette
Tartelette – Wild mushroom – Potato-Sauerkraut puree 
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“The truffle egg”
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Cold soufflé gazpacho – Olives from Aragón – Tomato tartare – Lemon sorbet

Menu

Butternut squash
Black truffle – Vadouvan – Verjus
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Salad hearts
Goat's cream cheese – Buckwheat – Sorrel
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Pasta “Scarpinocc”
Jerusalem artichoke – Pear – Hazelnut
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Aloo Gobi
Tikka Masala – Naan bread – Nigella – Rangpur
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Artichoke
Chanterelles – Broad beans – Curry oil
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Creole Pineapple Boule
Basil – Goat milk
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Juniper and banana ice cream with radicchio
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Petit Fours

EUR 215,00

Shortened Menu EUR 175
(without Gazpacho and Salad hearts)

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

Ikarus Menu

Snacks

Tuna belly – Cannelloni – Cauliflower cream – Trout caviar
Crispy pastry pillow – Eel – Confit quail egg yolk – Dried “Kaviari caviar”
Tartelette – Calamaretti – Black pudding – Potato-Sauerkraut-puree

Menu

“The Truffle Egg”

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Cold soufflé gazpacho – Olives from Aragón – Veal tartare – Lemon colatura sorbet

***

Butternut squash – Black truffle – Vadouvan – Verjus

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10 gramm Imperial Selection Caviar – Sourdough – Leek

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Pasta “Scarpinocc” – Jerusalem Artichoke – Pear – Hazelnut

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Black cod – Tikka Masala – Naan bread – Nigella – Rangpur

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Japanese wagyu – Short rib – Pommes Soufflé – Onions

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Quince – Pecan nut – Mascarpone
 

EUR 265,00

Menu in five courses EUR 225
(without Gazpacho and Caviar)

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

ServusTV: Culinary Heights at Ikarus on

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

Restaurant Ikarus

Salzburg, Austria

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Currently at Hangar-7

Currently at Hangar-7

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Preview Guest Chefs 2024

Top chefs at Restaurant Ikarus

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Thomas Schanz

Guest Chef October 2024

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House of Arts

A Wildlife Fantasy

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October 5 2024

ORF - Long Night of Museums

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Matthias Diether

Guest Chef September 2024

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The Ikarus Team

August 2024

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Gareth Ward

Guest Chef July 2024

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Javier Olleros

Guest Chef June 2024

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Wolfgang Puck

Guest Chef May 2024

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Viki Geunes

Guest Chef April 2024

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James Gaag

Guest Chef March 2024

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Christian Kuchler

Guest Chef February 2024

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Christian Kuchler

Guest Chef January 2024