Iconic comeback
Since its opening, Red Bull Hangar-7 in Salzburg has been regarded as a total work of art—a symbiosis of architecture, aviation, art, and cuisine. Following extensive renovations, the iconic building celebrated its reopening on June 7, 2025, followed by the relaunch of the two Michelin-starred restaurant Ikarus on June 11.
A new sense of space – brighter, friendlier, acoustically perfected
The redesign gives the restaurant a noticeable lightness. New light-colored leather tables and elegant curtains create an inviting atmosphere that makes the space feel friendlier and more comfortable. The acoustics have also been refined: an optimized sound system ensures more peace and clarity, allowing culinary experiences to be enjoyed even more intensely. In the center of the room, a specially developed Ikarus sculpture adds a striking accent. Through a special light simulation, it symbolizes the essence of the restaurant – the constant flight to new culinary heights.
Cheese reimagined – from menu item to moment of pleasure
Special attention was paid to the reimagining of cheese. “Cheese often doesn't fit into the menu structure, especially with international guest chefs from Asia or South America,” explains Service Manager Florian Kempinger. “We therefore wanted to deliberately free it from the constraints of the menu and present it as a moment of pleasure in its own right.”
The centerpiece is the newly integrated Chambrair cheese cooler, which is visible as soon as you enter the restaurant. Guests can put together their own personal selection there – a concept that promotes not only individuality but also dialogue. “This sparks conversation at the table and turns cheese into an experience – modern, elegant, and perfectly presented,” says Kempinger.
Wine as a stage – walk-in coolers and a Riesling work of art
The wine also underwent an upgrade. Two walk-in red wine coolers showcase the treasures of the house and give guests a glimpse into the wine-loving world of Ikarus as soon as they arrive. Suspended between the two coolers as a spectacular design element is a real Riesling vine from Klaus Peter Keller, staged as a connection between nature, craftsmanship, and art.
Culinary visionaries at work
Behind the scenes at Restaurant Ikarus in Red Bull Hangar-7 is Martin Klein, one of Europe's most distinguished executive chefs. Together with his well-coordinated team, he translates the monthly changing signatures of international guest chefs into a smoothly functioning overall experience – both culinarily and organizationally. This balancing act requires precision, creativity, and a good dose of passion. “What Martin and his team achieve is far more than just cooking – it's the staging of a culinary world tour that is retold every month,” enthuse regular guests. The kitchen team is the heart and soul of the restaurant, using its expertise to ensure that every guest chef's menu is a harmonious, perfectly coordinated choreography.
Functional innovations – technology, climate control, and table layout
The technical infrastructure has been comprehensively modernized. In addition to new cooling technology in the kitchen, Ikarus has also been equipped with a state-of-the-art air conditioning system, which now allows the internal terrace, which opens onto the hangar, to be used regularly. This expands the usable area of the restaurant, allowing for better capacity utilization.
The table layout has also been redesigned: 12 to 13 tables are now permanently distributed between the indoor and outdoor areas – a clear arrangement that facilitates service and ensures continuity. “I am particularly pleased that our guests are enthusiastic about the new layout – that makes us very happy,” says Kempinger.
A stage for guest chefs from around the world
The basic concept that has made Ikarus an international icon remains unchanged: guest chefs who change every month continue to shape the culinary signature. Belgian two-star chef Thijs Vervloet will kick off the newly designed stage, skillfully capturing the “new lightness of space” with his cuisine.
From Genusspunkt Sept-Oct 2025
© Helge Kirchberger Photography
