Art, culinary delights & a love of aviation

Best Of | Issue 05 | Spring/Summer 2026

For more than 20 years, Red Bull Hangar-7 at the Salzburg Airport has been a local landmark and architectural highlight, an exciting destination and a cauldron of ideas. This is a fascinating hotspot where fine arts, elevated cuisine and aviation merge into a dazzling rainbow.

Char Lake Trout Lettuce – Timut Pepper – Lettuce Root – Oxalis Created by the Ikarus Team

The fascination and futuristic allure are just as magnetic today as they were at the start. The striking architecture reflects the trailblazing spirit that turned a bold idea to culinary reality. But it is far more than that. A spirit of irrepressible inventiveness accompanying a passion for everything beautiful have also made Red Bull Hangar-7 to what it is today: an all-encompassing work of art.

A runway for culinary greats

A crossroads where the spirit of culinary discovery meets the highest standards of quality. But above all, the realisation of a vision. In 2003, under the patronage of Chef of the Century Eckart Witzigmann, Red Bull Hangar-7 and Restaurant Ikarus launched a culinary lodestar that remains unrivalled to this day. The pioneering guest chef concept brings a new star of the global fine dining scene to Salzburg each month, shaping Restaurant Ikarus with distinctive culinary signatures – from timeless French classics and minimalist Nordic Cuisine to experimental molecular gastronomy. Guests embark on a culinary journey around the globe – but without a suitcase, without a boarding pass, without even needing to leave Salzburg.

Restaurant Ikarus with the guest chef concept which is inseparable from its identity has long held its place among the world’s gastronomic elite: two Michelin stars, five Gault&Millau toques with 19 points, 100 Falstaff points and five spoons in the Schlemmer Atlas – and it is also a proud member of the prestigious association Les Grandes Tables du Monde. After a makeover, this culinary guiding light has been shining in a fresh new look since June 2025 and continues to provide an inspiring setting for one of the most ambitious projects in international haute cuisine.

Red Bull Hangar-7 Executive Chef Martin Klein

Preview guest chefs 2026

In 2026, the culinary journey at Restaurant Ikarus is once again whisking guests to some of the world’s most inspiring gastronomic destinations. As from May 2026 the first stop is the vibrant city of Amsterdam, where two-Michelin-starred chef Jurgen van der Zalm showcases his refined cuisine along the iconic canals. From there, the journey continues to romantic Paris, where David Toutain delights guests with his elegant and surprising-taste menus. Next stop: historic Athens, where George Papazacharias presents contemporary Greek cuisine at its finest – deeply rooted in tradition. In August 2026, during the Salzburg Festival season, the spotlight remains at home: the Ikarus team, led by Executive Chef Martin Klein, takes centre stage, presenting their own creative vision on the grand culinary stage. As autumn arrives, the journey continues to neighbouring Budapest with Tamás Széll – marking a true premiere, since for the first time, a Hungarian guest chef brings his creations to Restaurant Ikarus. Continuing with a highlight from faraway Hong Kong: Guillaume Galliot, whose three-Michelin-starred cuisine promises an extraordinary taste experience not to be missed. As the culinary year at Restaurant Ikarus slowly approaches its finale, two-Michelin-starred chef Benito Gómez brings the sun-drenched flavours of Málaga to Salzburg once more.

Bookazine – When fine dining meets storytelling

With an unusual calling card: the new makeover of the Bookazine ”IKARUS. Salzburg welcomes the world’s best chefs”, Executive Chef Martin Klein invites readers to a highly exclusive journey through the culinary year at Restaurant Ikarus. Corresponding with the all-encompassing re-design of Red Bull Hangar-7 and Restaurant Ikarus, also the popular book series was thought out all over again: now in a modern softcover format, with puristic layout and incomparable food photography, the bookazine focuses on the people, ideas, and products behind the menus. Featuring culinary philosophies, signature dishes and personal travel tips, each page opens the door to other countries, ways of thinking and tastes. Also new is the multimedia access: via QR codes you are whisked deep into the Ikarus experience – with 40 recipes, videos that take you step-by-step through them and exclusive glances behind the scenes through monthly product portraits and recipes personally sel-ected by Martin Klein. This is the essence of astonishment—crafted through creativity, discovered in detail, and expressed in trying out new recipes at home. A culinary yearbook for all those who love good food and great dining … and also want to understand what’s behind it.