Przemysław Klima at Hangar-7
In September 2025, Przemysław Klima, head chef at Bottiglieria 1881 in Krakow, will be the guest chef at Restaurant Ikarus in Hangar-7 Salzburg. The first Polish chef to receive two Michelin stars brings his distinctive signature style to Austria: Polish terroir, Nordic clarity, and the finest products, interpreted in a tasting menu full of depth and precision.
A guiding star of Polish haute cuisine
Przemysław Klima is considered a central figure in modern Polish cuisine. In 2020, he made an impression as Poland's youngest chef to receive his first Michelin star – just a few years later, in June 2023, his restaurant became the first in Poland to receive two Michelin stars. His restaurant is located in the historic but dynamic Kazimierz district of Krakow – a place steeped in history and the perfect setting for his contemporary, terroir-based cuisine.
Culinary heritage meets Nordic purism
Klima began his training at Warsaw's renowned restaurants Senses and Atelier Amaro before moving to Copenhagen, where he worked at Noma and the two-Michelin-starred Kadeau, among others. There, he was influenced by Nordic minimalism, respect for nature, and techniques such as fermentation and smoking.
Back in Krakow, he fused these influences with local traditions: game, seasonal mushrooms, berries, grains, and freshwater fish are presented at Bottiglieria 1881 in a purist yet profound manner. The presentation is elegantly minimalist, the technique discreet, the intention palpable—an emotional, modern interpretation of Polish culture.
Culinary style: Regional, innovative, soulful
Klima describes his work as an expression of his homeland. He values regional products, using elk, for example, because he is a hunter himself – as well as regional mushrooms and game. He offers menus with up to 17 courses – from the “Full Experience” to the slightly more compact “Introduction” version, both priced at the top end of the European scale (around €180 for the large menu).
The composition of his team – consisting exclusively of chefs from the region – reinforces the regionally anchored style. Today, Bottiglieria 1881 is constantly fully booked – visitors must reserve three months in advance.
At Ikarus in Hangar-7: Polish terroir with Nordic finesse
In September 2025, Klima will present his renowned tasting menu at the Ikarus restaurant in Hangar 7 near Salzburg – a stage for top international chefs. His menu combines seasonal Polish roots with Scandinavian lightness: each dish reflects origin, craftsmanship, and memory, embedded in a modern, minimalist presentation.
The menu – A look at the courses
The exclusive menu, offered for around €285, includes highly precise compositions such as:
- Cherry – Verbena – Shot as an appetizer
- Tomato tartlet – Boarga
- Polish cheese – plum – BBQ gel
- Zucchini – lovage – pistachios
- Beef fillet – Balfegó tuna – Oscietra Imperial caviar – Béarnaise
(followed by further courses with mackerel, pierogi, beetroot, saddle of venison, sorbet, and dessert, among others)
A shorter version without beetroot and sorrel is available for approximately €245.
This sequence demonstrates Klima's ability to stage traditional elements (such as pierogi or beetroot) in a modern culinary dramaturgy – skillfully, clearly, and with emotional depth.
Culinary signature in detail
- Terroir & technique: Klima uses local ingredients in their purest form, refining them with Nordic techniques such as fermentation and smoking – modern, but respectful of origin and seasonality.
- Structure of the menu: The multi-course menu reveals a narrative sequence: introduction (shot), Neapolitan tarts, hearty fusion, then moving on to complex compositions with fish, meat, and desserts.
- Cultural references: Elements such as pierogi allude to Polish heritage, while ingredients such as Oscietra caviar and Balfegó tuna signal global culinary ambitions.
- Dialogue with space & audience: Communication at Ikarus is deliberately staged in a discreet manner – the stage remains the kitchen and the product, technique remains a means, not an end.
Conclusion
Przemysław Klima represents a culinary movement that combines Polish tradition with international elegance and technical finesse – and is now implementing this philosophy at Hangar-7 in Salzburg. His menu is not a show, but a quiet dialogue between ingredients, season, and memory—modern, clear, soulful. For specialist readers, it offers an impressive example of how regionality, technique, and narrative can merge holistically.
© Helge Kirchberger Photography
