In China, ‘Tian’ means the heavens. “Frühlingserwachen” One of the more modern tourist attractions in Salzburg, the Red Bull Hangar, is a stimulating display of historical airplanes, motorcycles, helicopters, formula one racings cars and exhibitions. Hiking, biking in summer and even much better skiing and skitouring in winter. What I mean by this, is a trip that combines many good and diversified things. Shortlist (Web Personal Websites & Blogs). With its 7 holiday resorts of Flachau, Wagrain-Kleinarl, St. Johann-Alpendorf, Radstadt, Altenmarkt-Zauchensee, Eben and Filzmoos the Salzburger Sportwelt lies at the heart of Salzburger Land. Thursday, 19.12.2019: Ski & Culinary Pleasure in 4 Acts at the Sporthotel Wagrain – 4 course menu with accompanying drinks, € 119,00.
This Amuse Bouche (on the lunch menu) was actually a dish from the “Best of Vienna” menu and was a really good start of this lunch. They’re always looking at the ecological footprint. Whenever I find time, I’m outside and enjoy nature in our beautiful landscape. Nowadays his passion for bread is even bigger.
Roland Trettl, the Executive Chef of the Ikarus restaurant at Hangar-7 in Salzburg, is renowned for his innovative cuisine, his eye for talent and trends, and his sense of aesthetics. ( Log Out / He learned how to cook in 1987 at the Parkhotel Holzner in his hometown Oberbozen. *.
The “round” bread (left in the picture) was the best bread.
Together with Michael Mittermeier he presents “True Story“ – a mix of fiction, comedy and authentic stories. Icarus ignored his father’s instructions not to fly too close to the sun, when the wax in his wings melted and he fell into the sea.
Created and sponsored by Red Bull, the hangar is also called the Red Bull Hangar. You can determine what his future will bring! In France, a vegetable stew. Change ), You are commenting using your Twitter account. Ikarus is using an interesting and different theme for their restaurant, and they call it the host-cooking concept. Roland Trettl is an author himself and writes about interesting topics in his books: „Serviert: Die Wahrheit über die besten Köche der Welt“ (Served: The Truth about the World’s Best Chefs plus „Seconds: The Cook who Found True Happiness without Stress and Stars“. Hangar-7 in the “light blue” hangar in the lower middle part of the picture is located at the Salzburg Airport (and faces the main hangar, in the upper part of the picture).
The Steinbauer Bakery is also a member. ( Log Out / Raise the curtain: the star of Ski & Culinary Pleasure. Enter your email address to subscribe to this blog and receive notifications of new posts via e-mail.
Mit der Nutzung dieses Formulars erklärst du dich mit der Speicherung und Verarbeitung deiner Daten durch diese Website einverstanden. Where he heads off on a mental journey back in time to the post-war period and learns to appreciate “old” regional foodstuffs. On this combo trip, I combined good skiing with respectable sightseeing in Salzburg (e.g. Phone Number: +43 662 2197 Notify me of follow-up comments by email. Highly recommended! It smells like Christmas! radish and rhubarb, Seafood with cream of elderflower, radish and rhubarb, Roulade from sole and salmon with lemon thyme Beurre blanc accompanying drinks, Rudi Pichler cooks the other 3 courses. Today he combines “old“ produce with modern culinary skills. mascarpone and morels, Fermented asparagus with peas, mascarpone and morels. Then enjoy being pampered by the cooking experts at Sporthotel or ski huts in Wagrain/Kleinarl. Roland Trettl and Rudi Pichler cook on their T1 in Wagrain-Kleinarl. Designing his web site posed a great challenge, it was not only to feature his biography and current projects but also provide space for a myriad of stories involving top chefs from all over the world. Eckart Witzigmann, Chef of the Century and patron of Restaurant Ikarus, implemented the concept successfully from 2003 to 2013, together with Executive Chef Roland Trettl.Since January 2014, the Ikarus Concept has been continued under the patronage of Eckart Witzigmann and guidance of Martin Klein, who for many years was the partner and Chef de Cuisine of former Executive Chef Roland Trettl. Address: Hangar-7, Wilhelm-Spazier-Straße 7a, 5020 Salzburg, Austria Restaurant Ikarus is located at the Salzburg airport in a specially designed hangar, named Hangar-7. You’ll be able to taste the difference – that’s for sure. The hangar was created by Dietrich Mateschitz, the founder of Red Bull and it’s open for all and the entry is free of charge. Sustainability and regionality play an important role for the farmers. What I paid: 150 € (5-course lunch menu, beer aperitif, half a bottle of wine and coffee) That thinking grew to a vision of modern cookery; something that looked anything but Austrian at first glance. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Be there in person and enjoy being pampered with culinary delights. Your email address will not be published. Some tasty petit fours accompanied the coffee and finalized this very enjoyable lunch. The charismatic top chef Roland Trettl looks back on meeting more than 120 guest chefs and 10 years as the chef at Salzburg's Ikarus restaurant. I think this was a good and well balanced dish. Pingback: Silvio Nickol – Wien (**) | blog4foodies. As a TV chef, he’s on the jury of the Sat 1 cookery talent show “The Taste“ and conjures up culinary delights in the VOX shows “Kitchen impossible“ or “Grill the Profi/Henssler“. About Roland Trettl. Seafood with cream of elderflower In the Red Bull “mythology”, I guess this statue outside Hangar-7 and the name of the restaurant (i.e. He was also awarded a Michelin star. He won a Michelin in 1999 for Ca's Puers. For the chefs of Restaurant Ikarus, the guest chef concept means adapting to a new menu, a new top chef and a new philosophy each and every month. Friday, 20.12.2019: Ski & Culinary Pleasure on the mountain Kogelalm, Tickets available at the Wagrain-Kleinarl Tourist Office. friar’s beard and crosne, Roulade from sole and salmon with lemon thyme Beurre blanc, friar’s beard and crosne.
Fermentation has been popular among chefs for a while now and the same applies for peas.
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