Around the world with first-rate bar food

Salzburg hosts the culinary world

Designed as a home for the historic fleet of the Flying Bulls, Hangar-7 has long been an integral part of Salzburg's culinary landscape. The Ikarus restaurant is particularly well known for its unique guest-chef concept, which brings a different top international chef and his or her kitchen philosophy to Salzburg each month and has been awarded 2 stars in the Guide Michelin and 5 toques in Gault&Millau.

Executive Chef Martin Klein and the 30-strong kitchen team also serve exclusive delicacies in the bars and lounges. At Hangar-7, everything comes from one kitchen: the breakfast of the Carpe Diem Lounge-Café, the grill specialities of the Outdoor Lounge and the bar food dishes of the Mayday Bar. The dishes are prepared with the highest standards and reflect the diverse culinary influences of the now more than 250 guest chefs.

To France and back

Today we visit the Mayday Bar, which in its 20th year of existence features a new design and a fresh bar-food concept. It is still quiet, and we have free choice of seats. On the indoor terrace we find a cosy table with a view of the entire hangar. The imposing glass dome, which spans aircraft, Formula 1 bolides and works of art, creates a unique ambience. A friendly waiter explains the new concept to us. There is a choice of two culinary journeys, each presented as a bar-food menu for two. Should we go to France or Asia?

The dishes of both trips sound tempting. Our choice is France. Because Executive Chef Klein was born in France? Because French cuisine is no longer so easy to find in Salzburg? Or perhaps simply because somehow everything in the kitchen always seems to hark back to France. We let our gaze wander over the aircraft on display in the hangar and out through the glass construction towards the tarmac. While a plane with an unknown destination takes off outside, France has landed on our table. The seductive aroma of the bisque with lobster ravioli and tarragon immediately catches our attention. Beef tartare and pâté en croûte with chicory and truffle French dressing complete the trilogy that initiates our culinary journey. We have arrived.

For the second leg of our journey is equally delightful – pike cam with spinach leaves, fine Chablis sauce and crispy croutons – a real treat. The ragoût fin of veal with puff pastry, mushrooms and peas wins us over with the signature richness of flavours in French cuisine.

And what would a trip to France be without desserts? We are served tarte tatin with caramel sauce and vanilla ice cream – probably one of the best-known French desserts. If this wonderful dish indeed resulted from a kitchen mishap at the end of the 19th century, we are inclined to hope for much more chaos in the kitchens of this world! The truffle with white chocolate, cherry and chocolate crumble offers a delightful combination of textures, flavours and temperatures. A perfect way to end our journey!

A glimpse behind the scenes

Executive Chef Martin Klein creates the bar food dishes especially for the Mayday Bar and incorporates inspirations from 20 years of the guest-chef concept. We are curious to know which big names from international culinary circles are behind the dishes and enquire. In addition to executive Chef Klein, names like Paul Bocuse and Cyril Molard come up. Where else can you enjoy such refined compositions in such a relaxed setting?

Our conclusion: miniature versions of great culinary masterpieces, accompanied by creative drinks and served in an informal bar atmosphere. It's worth booking a table! The Mayday Bar with its bar food concept is no longer an insider tip. If you want to know where the journey will take you before you visit, you can find the current menus here.

• MAGAZINE: Soaring high: HANGAR-7