Andaz Singapore Celebrates 60 Years of Austria-Singapore Ties with Michelin-Starred Chef Lukas Nagl

Singapore will get a taste of Austrian cuisine this October as Andaz Singapore welcomes Michelin-starred chef Lukas Nagl for Austrian Gourmet Week 2026, marking 60 years of diplomatic relations between Austria and Singapore.

Taking place from 26 October to 6 November 2026, the fifth edition of the annual culinary programme is presented in partnership with Austria Tourism and the Austrian Embassy Singapore. The highlight will be a special restaurant takeover at 665°F on 31 October and 1 November, where Chef Lukas will present a five-course menu inspired by Restaurant Bootshaus, his Michelin-starred restaurant on the shores of Lake Traunsee in Austria’s Salzkammergut region.

Chef Lukas is recognised as one of Austria’s leading fish chefs. Restaurant Bootshaus received one Michelin star and one Michelin Green Star in the 2026 MICHELIN Guide Austria, alongside four Gault&Millau toques. He was also ranked No. 1 in the 100 Best Chefs Austria 2026 list.

His cooking draws on the landscapes, ingredients and traditions of the Salzkammergut, a region known for its 76 lakes, alpine scenery and historic lakeside towns, including UNESCO-listed Hallstatt. Freshwater fish, seasonal produce and ingredients from local farmers and producers form the foundation of his cuisine, which also incorporates influences from international food cultures, particularly Japanese cooking and fermentation techniques.

Located on a peninsula overlooking Lake Traunsee, Austria’s deepest lake, Restaurant Bootshaus is part of Hotel Das Traunsee, The Lakefront Hotel. The restaurant’s approach places native lake fish, sourced through local fishermen, alongside seasonal ingredients from organic growers and producers, offering a contemporary interpretation of Austrian cuisine rooted in local provenance.

For the Singapore takeover, Chef Lukas will bring these flavours to 665°F through a menu featuring Austrian Nigiri and Cucumber Horseradish Ice Cream, followed by German Gold Tomato with butternut, goat cheese and lovage. The fish courses will include Smoked Char with whey, sorrel and potato, and Pike Perch with green string beans, peach and hazelnut. Sourdough served with alpine butter and a potato smear cheese will accompany the meal.

The menu continues with Saddle of Lamb paired with blackcurrant, mustard and romaine, before ending with Wild Strawberry, Elderflower, Spruce and Rhubarb, a dessert combining fruit, herbs and woodland flavours.

The five-course menu will be available for lunch from 12pm to 2.30pm and dinner from 6pm to 10.30pm on 31 October and 1 November 2026. Prices are S$135++ per person, or S$198++ with wine pairing.

Austrian Gourmet Week will also feature Austrian classics at Alley on 25 from 26 October to 6 November. Based on Chef Lukas’ recipes, the Poststube 1327 Special à la carte menu will include Viennese Beef Stock with veal liver dumplings and chives, Styrian Fried Chicken served with cranberries, potato salad and pumpkin seeds, and Kaiserschmarren, a shredded pancake served with raisins, plum röster and vanilla ice cream.

The à la carte menu will be available for lunch from 12pm to 2.30pm and dinner from 6pm to 9pm, with dishes priced from S$16++.

The programme offers diners an opportunity to explore Austria’s culinary traditions while commemorating six decades of diplomatic relations between Austria and Singapore, which were established in 1966.