Hangar-7 flown out

Gourmet palace gave the starting signal on the Alm

Alpine pasture instead of glass palace: Executive Chef Martin Klein and his well-coordinated Ikarus crew served up a big meal at the Wolfschwang.

(Bild: Markus Tschepp)

The Ikarus team cooked up the Hangar-7 fans for the first time in the temporary quarters on the Wolfschwang Alm. Renovations made the temporary relocation necessary. Compositions from the team and recipes from various guest chefs from recent years were served up.

As is well known, there is no sin on the Alm - not even when it comes to great feasting. Ikarus Executive Chef Martin Klein and his crew set off on culinary flights of fancy for the first time at the Wolfschwang Alm. Hangar-7 has now been a construction site for three months. Gourmet connoisseurs are transported by shuttle service to the Untersberg and pampered.

Under Red Bull's direction, the Alm has been transformed into an exceptional location with an open show kitchen and fireplace room. Rustic flair was refined with exquisite accents.

Compositions from the team and recipes from various guest chefs from recent years were served. Delicious amuse bouches such as tuna teriyaki or smoked venison tartare were joined by brown trout, king crab or the French fish delicacy bouillabaisse. "We are maintaining the Hangar 7 rhythm. There is also a new menu every month at the Alm," says head chef Klein. Chef patissier Stefan Howells and sommelier Mario Onida rounded off the experience at the premiere with sweet works of art and superb wine pairings.