Until now, this most cosmopolitan restaurant in the world was simply called
"Icarus". Now the mythological figure that gives the restaurant its name stands as a sculpture in the center of the restaurant, striving towards a luminous sun on the ceiling. After 22 years, Hangar-7 underwent a general overhaul and the guest chef program took a break. Now there are only eight leather-covered tables instead of ten - now in the color Café au Lait, the new interior exudes luxurious coziness. The sommeliers were given two walk-in glass rooms. And the cheese has been moved from the fragrant trolley to a light box. So much for the hardware. In terms of the concept, the founder's vision was not changed at all. A brief look back: in 2004, the young Roland Trettl - head chef in the first decade - sat in front of Dietrich Mateschitz, listened to his idea of monthly changing guest chefs and thought he knew that it was simply impossible to implement. After an hour's conversation with the entrepreneur, who died in 2022, it became clear that this was exactly what would happen. At the same time, it makes little sense to describe a menu that has long since given way to another one. Nevertheless, a few details from July's guest chef Rafa Costa e Silva, whose dishes can be enjoyed permanently at "Lasai" in Rio de Janeiro. His small-scale tapas menu has been adapted to the "Ikarus" concept - starting with four highly complex bites, including a sandwich made from quinoa crackers, sea urchin, goat's cheese and banana. From the courses, which are larger for "Ikarus" than in Rio: a kind of fried egg - the yolk is real, instead of egg white there is manioc cream, topped with black Chilean truffle and bacon. Ingeniously conceived by the guest chef, ingeniously executed by Martin Klein's Salzburg team. Or carabinero with earthy, salty palm hearts, Brazil nuts and beans - a dish of beguiling clarity and, as always, product quality that can hardly be surpassed here. The reduction to even fewer tables makes it possible to cook the always complex menus even more precisely. Anyone reading this may just enjoy the August menu from the "Ikarus" team, or that of September chef Przemysław Klima from Poland. About the wine: If you want to spare your table a wait, you can download the three-part, all-encompassing menu in advance. Or you can stick to the wine accompaniment by head sommelier Mario Onida - high-class and high-priced upgrades such as "Absterde" 2014 by Klaus-Peter Keller can be found in the small print of the menu. "Ikarus" flies - as it always has.
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