Die Weltköche zu Gast im Ikarus

Top gastronomy at home in Hangar-7

Fusion cuisine, molecular cuisine, traditional regional cuisine - the guest chefs who present their dishes month after month in the Ikarus restaurant offer all of these. For this, Executive Chef Martin Klein offers his guests a potpourri of top international chefs - a culinary journey from Greece to France to Brazil.

The seventh volume shines with a varied and top-class selection of guest chefs: Among them is two-star chef Ciccio Sultano, who combines the traditions of Sicilian cuisine with modern, experimental approaches. Thai cuisine is presented by Dane Henrik Yde-Andersen with Chayawee Sutcharitchan. The basis of their cooking is a historical understanding of the cooking techniques and diversity of Thai cuisine, which only allows for innovative ideas such as red curry ice cream. The Portuguese trio of Dieter Koschina, Hans Neuner and Benoît Sinthon are united by their focus on local ingredients - preferably direct from the market - to ensure the highest quality and best taste.

The guest chefs present their creations at Restaurant Ikarus - Martin Klein's team accepts the challenge, adapts to a new top chef and his philosophy every month and implements his menu perfectly. Personal portraits of the chefs, the experiences of the Ikarus team with the guest chefs and numerous recipes present international haute cuisine.