Austria and Singapore mark 60 years of ties with culinary showcase by Michelin-starred chef Lukas Nagl

Michelin-starred chef Lukas Nagl of Restaurant Bootshaus will take over 665°F at Andaz Singapore on 31 October and 1 November 2026 for Austrian Gourmet Week, marking 60 years of Austria-Singapore diplomatic relations.

Across both days, Chef Lukas will present a five-course menu from Restaurant Bootshaus, his Michelin-starred restaurant on the shores of Lake Traunsee in Upper Austria’s Salzkammergut region.

The takeover is the centrepiece of Austrian Gourmet Week 2026, the fifth edition of Andaz Singapore’s annual culinary programme. Andaz Singapore presents the week in partnership with Austria Tourism and the Austrian Embassy Singapore.

“The love for food is definitely something that Singaporeans and Austrians share. Singapore is a melting pot of global cuisines, and the basic idea of the Austrian Gourmet Week is to introduce exciting tastes from Austria to a Singaporean audience. We are proud to welcome Chef Lukas Nagl and his astounding creations from the beautiful Salzkammergut region this year,” said His Excellency Peter Storer, Ambassador of the Republic of Austria to the Republic of Singapore.   

Who Is Chef Lukas Nagl? 

This year’s Austrian Gourmet Week offers a taste of the Salzkammergut, an Austrian region renowned for its 76 lakes, alpine landscapes and historic lakeside towns, including the UNESCO-listed Hallstatt. Here, freshwater fish, alpine pastures and generations of local producers have shaped a distinctive culinary identity.

Bringing these flavours to Singapore is Chef Lukas Nagl, widely regarded as one of Austria’s leading fish chefs. His culinary philosophy is deeply rooted in the region’s landscapes, produce and traditions, while drawing inspiration from international food cultures, particularly Japanese cuisine and the art of fermentation.

Chef Lukas helms Restaurant Bootshaus, whose recognitions include:

• One Michelin star and one Michelin Green Star in the 2026 MICHELIN Guide Austria
• Four Gault&Millau toques
• No. 1 in 100 Best Chefs Austria 2026 (awarded to Chef Lukas)

Set on a peninsula overlooking Lake Traunsee, Austria’s deepest lake, Restaurant Bootshaus is located within Hotel Das Traunsee – The Lakefront Hotel. Framed by the towering Traunstein mountain and picturesque lakeside towns, the lake is known for its sailing traditions and lakeside dining.

This close connection to the surrounding landscape is reflected in Chef Lukas’ cuisine, which places native lake fish, sourced through a network of local fishermen, at the heart of his menus, alongside seasonal ingredients from organic growers and producers. The result is a contemporary expression of Austrian cuisine grounded in provenance and seasonality.

“My cooking has always been shaped by what surrounds us at Lake Traunsee – the fish from its waters, the produce of the Salzkammergut and the changing seasons and microseasons. I’m excited to bring a taste of that to Singapore and share the flavours, ingredients and sense of place that make our region so special,” said Chef Lukas Nagl.

Five-Course Menu at 665°F, 31 October to 1 November 2026

For his Singapore takeover, Chef Lukas will translate the philosophy of Restaurant Bootshaus into a five-course menu at 665°F, showcasing the freshwater fish, seasonal produce and alpine ingredients that define his cooking.

The experience begins with Austrian Nigiri and Cucumber Horseradish Ice Cream, followed by German Gold Tomato with butternut, goat cheese and lovage. Two fish courses showcase his distinctive approach to freshwater ingredients: Smoked Alpine Char with whey, sorrel and potato, and Pike Perch with green string beans, peach and hazelnut. Sourdough with alpine butter and a potato smear “cheese” accompanies the meal.

The menu continues with Saddle of Lamb, accompanied by blackcurrant, mustard and romaine, and ends with Wild Strawberry, Elderflower, Spruce and Rhubarb, a fresh finish combining fruit, herbs and woodland notes.

The full menu, with optional wine pairings:

• Austrian Nigiri: dry-aged trout
  • Cucumber Horseradish Ice Cream: trout roe, buttermilk, camelina
  • Sourdough: alpine butter, potato smear “cheese”
• German Gold Tomato: butternut, goat cheese, lovage
  • Wine pairing: Tegernseerhof, Grüner Veltliner, Dürnsteiner Federspiel 2021
• Smoked Alpine Char: whey, sorrel, potato
  • Wine pairing: Tement, Ehrenhausen Muschelkalk, Sauvignon Blanc 2017
• Pike Perch: green string beans, peach, hazelnut
  • Wine pairing: Judith Beck, Neuburger Bambule 2020
• Saddle of Lamb: blackcurrant, mustard, romaine lettuce
  • Wine pairing: J. Reinisch, Ried Holzspur, St. Laurent 2018
• Wild Strawberry: elderflower, spruce, rhubarb
  • Wine pairing: Kracher, Cuvée Auslese 2020