New book release: Culinary excellence from around the world

The world's chefs as guests at Ikarus - Volume 10
Cover photo by Helge Kirchberger Photography
Cover photo by Helge Kirchberger Photography
Alexandra-Embacher-c-Martin-Guggenberger-Photography-web
13. January 2025 | 
Alexandra Embacher
13. January 2025
|
Alexandra Embacher

For the tenth time, “Ikarus” Executive Chef Martin Klein is providing insights behind the scenes of the restaurant with a book. However, the anniversary edition of “Die Weltköche zu Gast im Ikarus” not only offers a look back at the culinary highlights of the last year and a half, but also a deep insight into the world of 17 top guest chefs from all over the world.

Gourmet temple in Salzburg

Since its opening at the end of 2003, the “Ikarus” restaurant in Salzburg's Hangar-7 has stood for the highest culinary standards and a variety of taste experiences. With currently two Michelin stars, five toques and 19 points in Gault&Millau, it is one of the most renowned gourmet addresses in Austria - not least because of its globally unique concept. Every month, an internationally acclaimed culinary virtuoso takes over the stove to create an unparalleled menu together with Executive Chef Martin Klein and the “Ikarus” team. In December and before the renovation-related move, it was Thitid Tassanakajohn, “Chef Ton”, currently number one on the list of Asia's 50 best chefs.

Culinary world tour

Take-off in Salzburg, destination is the whole world: the “Ikarus” guest chefs featured in the anniversary edition come from the most diverse regions of the world - from the USA and South Africa to various European countries and Thailand. In addition to the typical national influences of their cuisine, they also bring their own personal culinary signatures with them.

In the portraits in the anniversary edition, readers can find out what drives the top chefs, how their culinary philosophy came about and what formative experiences have influenced their work. Big names such as Gareth Ward (“Ynyshir Restaurant and Rooms”, Machynlleth) and Wolfgang Puck (“Spago”, Los Angeles) are representative of the class of the guest chefs. Their award-winning restaurants are known all over the world, and their expertise and creativity continue to set new standards in the international gourmet world. The 2024 guest chefs also included:

  • Christian Kuchler - “Taverne zum Schäfli” (Wigoltingen, Switzerland)
  • Wassim Hallal - Restaurant “Frederikshøj” (Aarhus, Denmark)
  • James Gaag - “La Colombe” (Cape Town, South Africa)
  • Viki Geunes - “Zilte” (Antwerp, Belgium)
  • Javier Olleros - “Culler de pau” (O Grove, Spain)
  • Matthias Diether - “180° by Matthias Diether” (Tallinn, Estonia)
  • Thomas Schanz - “schanz. restaurant.” (Piesport, Germany)
  • Franck Putelat - “La Table de Franck Putelat” (Carcassonne, France)
  • Thitid Tassanakajohn - “Le Du” (Bangkok, Thailand)

The world of cuisine in an anniversary volume

The guest chef concept is now celebrating a milestone birthday, with Executive Chef Martin Klein looking to the future: “After 20 years, it is still our declared aim to bring the best chefs in the world to Salzburg and to keep inviting guest chefs from countries that have never been represented at Hangar-7 before.” 266 “stars” of the industry from more than 30 countries have already been welcomed and thousands of dishes cooked together. And culinary stories, kitchen philosophies, formative impressions and recipes have been recorded in “Die Weltköche zu Gast im Ikarus”, which will be published for the tenth time on January 23, 2025.

 

Publisher: Pantauro
ISBN: 978-3-7105-0096-1
Pages: approx. 480
Dimensions: 248 mm x 335 mm
Retail price: 89.95 euros (114.00 CHF)

International concept as an enrichment

The concept of the “Ikarus” restaurant not only brings world-class cuisine to Salzburg, but also makes the city itself an international hotspot for gourmets and foodies - other excellent establishments do the rest. However, the collaboration with top chefs from all over the world creates a cultural exchange that goes far beyond the culinary realm. With “Ikarus”, Salzburg has a stage on which modern, global cuisine takes center stage every month.

Our conclusion

The tenth volume of “Die Weltköche zu Gast im Ikarus” is more than just a collection of recipes: it is a tribute to the diversity of international cuisine and the creative power that arises when different culinary worlds come together. The personal stories and insights of the guest chefs make the book a richly illustrated journey through the world of top cuisine - for professionals, gourmets and passionate amateur chefs alike.

A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît! A la table, s'il vous plaît!
Copyright for the featured images used:
Cover photo by Helge Kirchberger Photography

Book tip of the week: Unreasonable hospitality

A radical redefinition of hospitality

In “Unreasonable Hospitality”, Will Guidara shows that hospitality can – and often should – go far beyond simply meeting expectations. Guidara takes us on the journey of how he turned Eleven Madison Park from a struggling two-star restaurant into the best restaurant in the world. The key? A radical redefinition of hospitality, with a focus on unforgettable experiences.

The anecdotes from his time at Eleven Madison Park are inspiring and often astounding. Whether it’s a sleigh ride in Central Park or transforming the dining room into a beach vacation with real sand, Guidara impressively demonstrates how small and large gestures can transform relationships with guests and employees. What may seem “unreasonable” at first glance has an astonishing effect: it creates loyalty, enthusiasm and a corporate culture that allows everyone involved to grow.

The book is more than just a look behind the scenes of one of the best restaurants in the world. It is a manifesto for an attitude that can be applied far beyond the world of gastronomy. Guidara’s principles of generosity and commitment are transferable to any industry and invite us to rethink the concept of excellence.

Info:
ZS – a publishing house of the Edel Publishing Group
ISBN 978-3-96584-376-9
352 pages

The rise of sustainable & vegan cuisine

Why plant-based and eco-friendly concepts are the future

Sustainability is more than just a trend – it is fundamentally changing the restaurant industry. The winners of the Lieferando Awards 2024 show: Restaurants with sustainable and vegan concepts are gaining in importance. But what makes a restaurant truly sustainable? And can plant-based cuisine compete with classics like burgers and pizza?

Book tip of the week: Thai Kitchen

The essence of Thai cuisine

“Thai Kitchen” is the ideal book for anyone who loves the variety and flavors of Thai cuisine and wants to recreate authentic dishes at home. With 100 recipes ranging from classics such as Pad Thai, Thai Curry and Tom Kha Gai to street food highlights and aromatic desserts, this book offers a comprehensive collection for a real Thai feeling in the home kitchen.

Particularly noteworthy are the clear step-by-step instructions, which make it easy for even novice cooks to get to grips with Thai cuisine. The recipes are complemented by helpful information on local ingredients and special preparation techniques, making the cooking experience not only authentic but also educational.

The atmospheric food photography gives the book a warm, inviting atmosphere and makes you want to try out the recipes straight away. Whether papaya salad, som tam, aromatic wok dishes or spicy dips – each recipe promises a little culinary journey to Thailand.

Info:
DK Verlag Dorling Kindersley
ISBN 978-3-8310-4942-4
272 pages

quick & dirty
Restaurant “Ikarus” in Salzburg's Hangar-7 © Helge Kirchberger Photography
New book release: Culinary excellence from around the world

For the tenth time, “Ikarus” Executive Chef Martin Klein is providing insights behind the scenes of the restaurant with a book. However, the anniversary edition of “Die Weltköche zu Gast im Ikarus” not only offers a look back at the culinary highlights of the last year and a half, but also a deep insight into the world of 17 top guest chefs from all over the world.