Ikarus

Here are three unique and unconventional aspects of the Michelin-starred restaurant Ikarus in Salzburg, highlighted by their distinctive titles:

1. "Culinary Heights at Ikarus" – A Monthly Guest Chef Concept
Ikarus operates on a unique culinary experiment where every month a new world-class guest chef takes over the kitchen, bringing their own style and menu. This rotating guest chef concept has been ongoing since 2003, showcasing diverse culinary styles such as molecular gastronomy, traditional haute cuisine, and fusion cookery. The Ikarus team learns and prepares the guest chef’s dishes for the entire month, offering diners a fresh and innovative experience regularly.

2. Dining Amidst Historical Aircraft and Red Bull F1 Race Cars
The restaurant is located inside the architecturally impressive glass-clad Hangar-7 at Salzburg Airport, which also serves as a Red Bull exhibition space and art gallery. Diners enjoy their meals surrounded by a collection of historical aircraft and Red Bull Formula 1 race cars, creating a visually striking and unconventional backdrop that blends high-end dining with aviation and motorsport history.

3. Three Set Menus Including a Guest Chef Menu and Vegetarian Alternative
Ikarus offers a choice of three distinct set menus: the guest chef menu, the "Ikarus Menu," and a vegetarian alternative. Each menu is available in shorter or longer versions (six or eight courses), allowing for a tailored dining experience. This menu structure supports the guest chef concept while also catering to different dietary preferences, all served with modern, international, and national culinary influences.

These features collectively make Ikarus a standout Michelin-starred restaurant with a dynamic, immersive, and visually unique dining experience.

The Michelin-starred Restaurant Ikarus in Salzburg is unique in that its menu changes monthly, featuring a guest chef each time. However, some key ingredients and elements are consistently honored or highlighted through their use in signature dishes:

• Fermented vegetables and juices: Used notably in the Turkish-Mediterranean menu by guest chef Fatih Tutak, these ingredients bring intense, creative flavors and showcase the restaurant's focus on product-centered dishes.

• White cheese and olive oil: Featured in a signature dessert combining white cheese with olive oil ice cream and olive oil, this pairing exemplifies the reinterpretation of classic ingredients into refined, memorable dishes.

• Smoked salmon and caviar: Part of Wolfgang Puck’s guest chef menu, these luxurious ingredients appear in amuse-bouches like mini pizza, highlighting the restaurant’s penchant for combining rich flavors with elegant presentation.

• Foie gras: Used in iconic dishes such as spring rolls with foie gras, foie gras is a key ingredient in creating flavor "fireworks" that leave a lasting impression on diners.

• Truffle and beef marrow: Incorporated in brioche with truffle and beef marrow flan, these ingredients emphasize indulgence and depth of flavor, aligning with the restaurant’s high culinary standards.

While the menu is dynamic and international, these ingredients recur as hallmarks of the restaurant’s approach to combining quality, creativity, and refined technique in their signature dishes.

Tasting Menus

• Ikarus Menu: €255
• Vegetarian Menu: €210

Signature Dishes

• Helgoland Hummer: €21
• Calamar: €8
• Wagyu: €10
• Königskrabbe "Thai": €7

Note: Prices may be subject to change and do not include additional costs such as wine pairings or service charges.