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.

In August 2024, the Ikarus Team: Martin Klein

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

Corn – Popcorn – Potato chutney
Pornstar Martini Bite
Tempeh skewer – Peanut – Cilantro
Cauliflower Tikka – Curry espuma – Kohlrabi

Truffle mousse – Celery puree – Currant – Radicchio
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Egg yolk Ravioli – Spinach – Ricotta – Black truffle
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Braised Jerusalem artichoke – Bean sprouts – Puntarelle – Malt – Black truffle
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Beetroot – Palm hearts – Walnut pesto – Black truffle
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Black salsify “Chawanmushi” – Black Chanterelle – Parsley – Black truffle
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Leek potato – Cabbage sprouts – Vacherin Mont-d’Or – Black truffle
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Grapefruit – Champagne – “Caviar”
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Peanut – Raspberry – Piura chocolate 75%

EUR 225,00

Shortened Menu EUR 185
(without Jerusalem artichoke and Grapefruit)

Please be advised 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 11.01.17:40Culinary Heights at Ikarus - with Soenil Bahadoer