Restaurant Ikarus is a 2 Star restaurant located at Hangar-7 in Salzburg. Each month they host guest chefs from countries all over the globe and at the end of each year the menus and recipes are published in this incredible series of books. They contain the chef’s personal commentaries, Martin Klein’s experiences with the guest chefs and many recipes of the chef’s menus especially arranged for Restaurant Ikarus.
This is international haute cuisine at its finest!
Volume 5 - 2018
We’ve got a great reason to celebrate at Hangar-7 this year as it’s our anniversary. For fifteen years, the world’s best chefs have been coming to cook at Restaurant Ikarus. One after the other, they enchant our guests with the most exciting creations from all around the world for a whole month. Last year two top chefs, Paolo Casagrande and Quique Dacosta, showcased the great Spanish cuisine. In Helsinki, Jari Vesivalo is currently developing a completely new and yet very Finnish way of cooking. Similarly Mingoo Kang in Seoul is intensively searching for the roots of Korean cuisine and reinterpreting them at the highest standard. All guest chefs in Restaurant Ikarus subtly combine the intense flavours of their own terroir with the most modern culinary craftsmanship. Their powerful and unconventional styles connect them, while at the same time ensuring that no two menus are alike.
Executive Chef Martin Klein and his team at Restaurant Ikarus are among the pioneers of Austrian gastronomy with two Michelin stars of their own. They put a lot of passion into their cooking. This is combined with exquisite authentic ingredients, ensuring each dish is prepared just as the guest chefs would in their home restaurants.
In this book, the guest chefs reveal their detailed recipes and ingenious cooking tricks to Martin Klein, so that you can easily recreate these delicious meals yourself.
The Chefs featured in the volume are -
Paolo Casagrande, Quique Dacosta, Jari Vesivalo, Mingoo Kang, Quique Dacosta, Sidney Schutte, Gilad Peled, Nick Bril, Joahnnes King, Sven Wassmer, Mats Vollmer & David Kinch.