Story and photos by Dr. Michael Lim The Travelling Gourmet TM
Copyright all rights reserved
The debonair and urbane Travelling Gourmet TM in Salzburg, Austria…
MAKES a beeline for Red Bull’s Hangar 7 at Salzburg Airport. To get here from the Hotel Sacher in Salzburg where I stayed was quite challenging. It was a warm and sunny summer’s day when I strolled to take Bus no. 2 from opposite the Mirabell Schloss. After some 30 minutes I alighted at the bus stop at Himmelreich. The bus driver was rather unhelpful despite the fact that I spoke fluent German to him. It was a long walk to Hangar 7!! Very warm too!
Salzburg based architect Volkmar Burgstaller used 1,200 tonnes of steel and 380 tonnes of special glass to create Hangar-7 at Salzburg airport. Hangar 7 opened on August 22, 2003. I was brought on a VIP Guided Tour of Hangar-7 & which is chock full of planes, helicopters and cars…
The unique glass dome of Hangar-7 inevitably draws your gaze upwards to look in awe at the the unique glass masterpiece. The dome is made with 1,754 glass panes – no two panes have the same dimensions. The clear glass creates a different atmosphere in Hangar-7 depending on the weather and the time of day. On display are legendary airplanes, helicopters, Formula 1 cars and motorcycles. However, there is a drawback in summer because of the greenhouse effect which makes it rather warm inside…
For food and drink, there is the Carpe Diem Cafe, (translates as “seize the day” from Latin), Mayday Bar and Three Sixty Bar. The Outdoor Lounge for grilled meats is open in summer. I had a chat with meiner Freund, Eckart Witzigmann. Eckart is the Patron of Hangar 7 and is the first 3 Michelin Star Chef in the German speaking countries of Europe. Eckart always says, “Cooking is still my passion. My dream job.”
Haute cuisine in Ikarus restaurant
Here, the concept is a different guest chef every month! The international guest chefs are known for their gourmet cuisine. When I dined at Ikarus, the guest Chef was Paul Cunningham. Chef Paul is an English Chef in Denmark with 2 Michelin Stars for his restaurant, Henne Kirkeby Kro on Denmark’s west coast. The decor of Ikarus is nice with understated elegance and service is good. The food too is innovative but the service is very slow.
I enjoyed a light sparkling wine from Normandie in a Riedel glass while I observed the other diners. They all looked like wealthy businessmen in their fifties with their wives. There are only 10 tables in the restaurant. I liked the 5 types of butter..Seaweed, Paprika, Yuzu, Salted and Unsalted. There was warm Potato Bread, Brioche and Poppadoms too. As I reclined in my black leather upholstered chair…the next course arrived.
CAVIAR! I was impressed. There was Sturgeon Caviar from China, Denmark plus Albino Sturgeon Caviar from Spain. Using the Christofle knife I spread the crumpet with Creme fraiche before putting caviar on it to enjoy! Yummie! The Turbot, Leek and Brown Butter was excellent. The food is good, but the service is extremely slow…
Langoustine Marsala was next. Spicy, flavoursome with aromatic Mint Oil. Dining with a bird’s eye view of so many helicopters, planes and cars is very entertaining.
7A5020 Salzburg, Austria
Tel: +43(0) 662 2197
To be continued…