Thai flavour extravaganza

The town of Nuenen can rightly call itself Van Gogh Village. Nowhere else in the Netherlands can you find so many traces of the famous painter. The exceptional artist lived and worked here for two years, creating works including his masterpiece “The Potato Eaters”. 140 years later, Soenil Bahadoer is proof that the city is still a good place for creative work. But instead of brushes and canvas, he uses pans and knives to create his works of art.

Chef Soenil Bahadoer, born in Surinam in 1967, came to the Netherlands at the age of eight and grew up in Nuenen. After training as a chef and working at places such as Parkheuvel in Rotterdam and Scholteshof in Stevoort, Belgium, he joined Restaurant De Lindehof as chef and co-owner in 1995. In 2004, he cooked his way to his first Michelin star and took full ownership of the restaurant. Ten years later, he was rewarded for his dedication and hard work in creating the perfect taste experience with a second Michelin star.

Martin Klein meets Soenil Bahadoer at restaurant De Lindehof, Nuenen, The Netherlands

Soenil Bahadoer’s dishes are harmonious compositions of taste, aroma, colour and shape. Herbs and spices such as garam masala, râs el hânout, vadouvan and many more make his cuisine unique. The “Spicy Chef”, as he likes to call himself, is less concerned with precise measurements than with feeling: “The Surinamese-Hindustani culture in which I grew up is so incredibly rich in special ingredients and dishes, it would be a shame if I didn’t work with it. I grew up with the culture of the Surinamese, Chinese, Javanese and Creole people. I went back to my childhood, rediscovered the beautiful smells and flavours of the past and incorporated them into my cooking. The result was great – there was music in my kitchen.”

The quality-conscious chef uses only the freshest and purest produce to create his vibrant dishes. Where possible, he uses local products, but only if they meet his strict quality requirements. Quality is also an important factor in the selection of his staff. Soenil Bahadoer demands the very best from everyone, but at the same time the dedicated chef is particularly committed to promoting young talent. He also wants to give young people from immigrant backgrounds a chance to break into the restaurant industry. His focus is on the right attitude, passion and motivation, reinforcing his motto:

You do not have to know everything, you just have to want to know everything.
Soenil Bahadoer

Immerse yourself in well-balanced, creative dishes and spot-on seasonings when Soenil Bahadoer spices up Restaurant Ikarus with his imaginative and international cuisine in January 2025. The well-travelled chef is in a league of his own when it comes to adding exotic herbs and spices to the finest ingredients.

Menu of Soenil Bahadoer

Snacks

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

Langoustine – Tom Kha Kai – Cucumber
Sea bass – Avocado –Dill oil
***
Halibut – Tandoori – Pumpkin – Vadouvan Beurre Blanc
***
Scallop – “Butter Chicken” – Cauliflower – Pork belly
***
Lobster – Granny Smith apple – Curry – Mango chutney
***
Shoulder shank “Rendang” – Kimchi – Ginger sorbet
***
Wagyu Beiried – Imperial caviar – Sambaizu – Pomtayer
***
Tamarillo – Foie gras – Peach – Red wine broth
***
Pandan – Jasmine – Honey

€ 265,00

Shortened menu EUR 225
(without Scallop and Tamarillo)

* Wine Pairings EUR 225,00

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

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
***
Egg yolk Ravioli – Spinach – Ricotta – Black truffle
***
Braised Jerusalem artichoke – Bean sprouts – Puntarelle – Malt – Black truffle
***
Beetroot – Palm hearts – Walnut pesto – Black truffle
***
Black salsify “Chawanmushi” – Autumn trumpets – Parsley – Black truffle
***
Leek potato – Cabbage sprouts – Vacherin Mont-d’Or – Black truffle
***
Grapefruit – Champagne – “Caviar”
***
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