Haute Cuisine at the Hangar-7The guest chefs at Restaurant Ikarus present their exceptional
culinary art whether it is fusion cuisine molecular gastronomy or traditional cooking.
Executive Chef Martin Klein offers a potpourri of international top chefs his culinary tour
leads him for example to Greece France and Brazil.In the seventh edition of »Ikarus invites
the world's best chefs« top-class guest chefs are presented: Among them is Ciccio Sultano who
has been awarded two Michelin stars and who merges the traditions of Sicilian cuisine with
modern experimental approaches. Thai cuisine is represented by the Dane Henrik Yde-Andersen
with Chayawee Sutcharitchan. Their culinary art is based on the knowledge of traditional
techniques and the rich variety of Asian cuisine. This allows innovative creations like a red
curry ice cream. The Portuguese trio consisting of Dieter Koschina Hans Neuner and Benoît
Sinthon is united by its focus on regional produce in order to guarantee the best in quality
and taste.The guest chefs present their creations at Restaurant Ikarus - Martin Klein and his
team rise to the challenge and perfectly recreate the top chefs' menus. The chef's personal
commentaries Martin Klein's experiences with the guest chefs and recipes of their menus which
are especially arranged for Restaurant Ikarus present the international haute cuisine.
