August saw the country celebrate Singapore’s 61st year of independence, but did you know that 2026 holds another, similarly long milestone? Austria and Singapore mark 60 years of diplomatic relations this year, and what better way to celebrate than with food! Andaz Singapore is presenting Austrian Gourmet Week 2026, the fifth edition of the hotel’s annual culinary programme, with acclaimed Michelin-starred chef Lukas Nagl from Austria heading up an exclusive dining experience for the event.
Meet Austria’s No. 1 Chef
Made in partnership with Austria Tourism and the Austrian Embassy Singapore, Austrian Gourmet Week 2026 runs from 26 October to 6 November 2026, introducing Singaporeans to the diverse flavours that Austrian cuisine has to offer.
In particular, this year’s edition highlights flavours from Salzkammergut, a region famed for its 76 lakes, striking alpine landscape, and historic lakeside towns, one of which is the picturesque Hallstatt, featured on UNESCO’s World Heritage list.
It’s tradition that Austrian Gourmet Week invites a renowned chef as the centrepiece of the event and, no surprise, this year’s edition sees one hailing from Salzkammergut. Chef Lukas Nagl is considered one of Austria’s leading fish chefs and has been ranked No. 1 in 100 Best Chefs Austria 2026. He helms Restaurant Bootshaus, located within Hotel Das Traunsee – The Lakefront Hotel in the Salzkammergut region. More importantly, it sits directly on the shores of Lake Traunsee, Austria’s deepest lake.
Much of Chef Lukas’ cooking is inspired by the culinary traditions of Salzkammergut, with Lake Traunsee a big influence on Restaurant Bootshaus’ own menu.
“Our cuisine always tells a story of terroir and personality, and a clear common thread runs through every dish we serve,” says Chef Lukas.
He uses native freshwater fish, seasonal produce and locally sourced ingredients to create a menu that weaves regional Austrian traditions with influences from other food cultures. Japanese cuisine and fermentation in particular are big inspirations for the chef. It’s that fusion of flavours and techniques that has helped Restaurant Bootshaus earn one Michelin star and one Michelin Green Star in the 2026 MICHELIN Guide, as well as four Gault&Millau toques.
Austrian cuisine itself is a fusion of many different influences from other countries, which is why Chef Lukas was excited at the prospect of visiting Singapore.
“Austria and Singapore have a lot in common. Both are small countries and both are melting pots: in Singapore, Chinese, Malay, and other international culinary influences come together, just as Italian, Bavarian, Bohemian and Hungarian cuisines did in Austria a hundred years ago,” he remarked. “Austria shows how wonderfully such a cuisine can develop, and I find it fascinating how these different influences have evolved into such distinctive food cultures.” He later said he was most excited to have Hainanese Chicken Rice during his short stay here.
For two days on 31 October and 1 November 2026, Chef Lukas takes over the 665°F restaurant at Andaz Singapore to show what Austrian cuisine has to offer.
Guests will get to experience an eclectic five-course menu shaped by the Salzkammergut region where Restaurant Bootshaus is based. With freshwater fish, seasonal produce and alpine ingredients on the plate, here’s a peek at what you can look forward to.
Five Courses at 665°F
A touch of Japanese influence greets you at the start, with an Austrian Nigiri that uses dry-aged trout. As Austria doesn’t typically indulge in rice, Chef Lukas opted to substitute it with potato instead, bringing in European food culture while paying homage to the traditional Japanese dish.
Cucumber Horseradish Ice Cream comes shortly after, and while ice cream is usually reserved as the ending treat, this one is here to whet the appetite with trout roe, buttermilk, and camelina. The horseradish provides a slight sharpness to the dish, while the roe, buttermilk, and camelina bring salty, sweet, and nutty profiles to the mix.
The five-course menu begins in earnest with the German Gold Tomato, beautifully moulded in a flower pattern and fusing butternut, goat cheese, and lovage into a delicious package. As a sweet and savoury opener, it makes you eager for the next dish.
But it’s with the next course that you’ll get to experience Chef Lukas’ prowess with freshwater ingredients at their height. As he puts it himself, it is “anchored in the culinary DNA of the Salzkammergut”.
The Smoked Alpine Char, served alongside whey, sorrel, and potato, is one that Chef Lukas especially champions. The char is smoked with apple wood, which gives the fish extra fruity depth overall. The sorrel comes as a sauce on the side, and its tartness pairs well with the milky whey sauce and the fish.
Next up is what Chef Lukas described as the main course of the entire experience, and it shows. With the Pike Perch, the chef layers a generous fillet of steamed pike perch alongside green string beans, peach slices, and toasted hazelnut, before a thick dollop of miso and brown butter sauce completes the plate.
It’s a dish with a very complex profile, as the savoury fish meets the sweet peach slices and the nutty hazelnut, while the string beans add crunch for texture.
Whilst I was unable to try it, guests can look forward to having the Saddle of Lamb as the penultimate course of the dining experience, with tender lamb paired with blackcurrant sauce, mustard, and romaine lettuce completing a hearty combination.
As a sweet finish, the Wild Strawberry, Elderflower, Spruce and Rhubarb dessert brings a refreshing profile with fruity and herbal notes. Chef Lukas recommends poking the white sugary puff with vigour for the best experience when you dig in. Oh, and he hints that there’s an Asian ingredient hidden inside, so see if you can guess what it is!
While you wait for each dish to arrive, there’s sourdough with alpine butter, and a potato smear “cheese” accompanies the meal to further the feeling of being in Salzkammergut.
Available for both lunch and dinner on Sat 31 Oct and Sun 1 Nov only, the special Bootshaus menu also comes with the option of a wine pairing for each course. Full details can be found below.
🗓️ Date: 31 October and 1 November 2026
⏰ Time: Lunch (12pm to 2.30pm), Dinner (6pm to 10.30pm)
📍 Location: 665°F, Level 38, Andaz Singapore, 5 Fraser Street, Singapore 189354
💲 Price: S$135++ per person, or S$198++ with wine pairing
📞 Reservations: 665°F at Andaz Singapore
Austrian Classics at Alley on 25
If you aren’t able to make it for Chef Lukas’ two-day takeover, there’s still a way you can get a piece of his cooking.
Alley on 25 is offering the Poststube 1327 Special à la carte menu throughout Austrian Gourmet Week 2026, with dishes based on Chef Lukas’ recipes.
Three Austrian classics are lovingly featured, highlighting the country’s hearty, seasonal cuisine. Enjoy the Viennese Beef Stock with veal liver dumplings and chives, the Styrian Fried Chicken with cranberries, potato salad and pumpkin seeds, or Kaiserschmarren, a shredded pancake served with raisins, plum röster (a stewed plum compote) and vanilla ice cream. The à la carte menu runs from 26 Oct to 6 Nov, so it continues after the takeover.
🗓️ Date: 26 October to 6 November 2026
⏰ Time: Lunch (12pm to 2.30pm), Dinner (6pm to 9pm)
📍 Location: Alley on 25, Level 25, Andaz Singapore, 5 Fraser Street, Singapore 189354
💲 Price: Dishes from S$16++
📞 Reservations: Andaz Singapore dining
Book your table through Andaz Singapore, and do report back on that hidden Asian ingredient!
Photos by Russell Loh of The DANAMIC Team.
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