Austria may be best known for its magnificent Alpine scenery, classical music and charming historic towns, but its culinary landscape is equally deserving of attention. This year, Singapore diners are invited to discover a different side of the European nation as Austrian Gourmet Week returns to Andaz Singapore for its fifth edition.
Held in celebration of 60 years of diplomatic relations between Austria and Singapore, the annual culinary event brings the flavours of Austria’s picturesque Salzkammergut region to the Lion City, with acclaimed Michelin-starred chef Lukas Nagl taking centre stage.
Presented in partnership with Austria Tourism, the Austrian Embassy Singapore and Andaz Singapore, Austrian Gourmet Week 2026 features an exclusive two-day dining experience at 665°F, alongside a selection of traditional Austrian dishes at Alley on 25.
At the heart of this year’s celebration is Chef Lukas Nagl, the culinary talent behind Restaurant Bootshaus, a celebrated dining destination nestled along the shores of Lake Traunsee in Upper Austria.
The restaurant holds one Michelin star and a Michelin Green Star in the 2026 MICHELIN Guide Austria, alongside four Gault&Millau toques. Nagl was also named Austria’s Chef of the Year by Gault&Millau in 2023 and ranked No. 1 in the 100 Best Chefs Austria 2026.
His culinary philosophy is deeply influenced by the Salzkammergut, a breathtaking region spanning Upper Austria, Salzburg and Styria. Home to 76 lakes, dramatic mountain landscapes and the UNESCO-listed town of Hallstatt, the region boasts a rich culinary heritage shaped by its freshwater lakes, alpine pastures and generations of local producers.
At Restaurant Bootshaus, Nagl champions locally sourced freshwater fish, seasonal produce and sustainable cooking practices. His cuisine combines traditional Austrian flavours with contemporary techniques, drawing particular inspiration from Japanese culinary traditions and fermentation.
His fascination with fermentation even led him to co-found Luvi Fermente, a venture producing artisanal miso, soy sauces and fish sauce using regional ingredients such as barley and pumpkin seeds.
“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,” shares Nagl.
An Exclusive Five-Course Experience at 665°F
For two days only, on 31 October and 1 November 2026, Nagl brought the essence of Restaurant Bootshaus to 665°F at Andaz Singapore through a specially curated five-course menu.
The experience began with an intriguing interpretation of Austrian Nigiri featuring dry-aged trout, accompanied by Cucumber Horseradish Ice Cream with trout roe, buttermilk and camelina. The combination offered a glimpse into Nagl’s distinctive approach, where traditional Austrian ingredients meet unexpected textures and Japanese influences.
Other highlights included German Gold Tomato paired with butternut, goat cheese and lovage, followed by Smoked Alpine Char with whey, sorrel and potato.
Freshwater fish took centre stage once again with Pike Perch accompanied by green string beans, peach and hazelnut, reflecting the chef’s ability to balance delicate flavours with seasonal ingredients.
For the meat course, Saddle of Lamb was complemented by blackcurrant, mustard and romaine lettuce, while dessert brought together wild strawberry, elderflower, spruce and rhubarb in a refreshing finale inspired by the Alpine landscape.
Artisanal sourdough served with alpine butter and a potato smear “cheese” completed the experience.
The five-course menu was priced at S$135++ per person, or S$198++ with wine pairing, featuring a selection of Austrian wines chosen to complement Nagl’s creations.
Austrian Comfort Food at Alley on 25
Beyond the exclusive chef takeover, Austrian Gourmet Week also offers diners an opportunity to explore the country’s comforting culinary classics at Alley on 25.
Available from 26 October to 6 November 2026, the special à la carte menu features three dishes based on Nagl’s recipes from Poststube 1327, another restaurant under his culinary direction in Austria.
Diners can begin with Viennese Beef Stock, a traditional broth served with veal liver dumplings and chives.
For something heartier, the Styrian Fried Chicken is accompanied by cranberries, potato salad and pumpkin seeds, ingredients that reflect the culinary traditions of Austria’s Styria region.
Those with a sweet tooth should look out for Kaiserschmarren, the beloved Austrian dessert consisting of fluffy, shredded pancakes served with raisins, plum röster and vanilla ice cream.
With dishes starting from S$16++, the menu offers an accessible introduction to Austrian gastronomy without having to travel to Europe.
Established in 1966, diplomatic relations between Austria and Singapore have grown over the past six decades, with cultural exchange remaining an important part of the relationship. For Austrian Ambassador to Singapore Peter Storer, food provides a particularly meaningful way to bring the two countries closer.
“The love for food is definitely something that Singaporeans and Austrians share,” he says, noting that Singapore’s multicultural dining landscape makes it an ideal destination for introducing Austrian culinary traditions.
Through Austrian Gourmet Week, diners are offered more than a taste of another country’s cuisine. The event also provides a window into Austria’s landscapes, traditions and regional identities, revealing how closely its food culture is connected to its natural surroundings.
And for those inspired to explore Austria beyond its famous cities, the Salzkammergut offers plenty of reasons to visit, from the tranquil waters of Lake Traunsee and charming lakeside villages to spectacular mountain scenery and a flourishing gastronomic scene.
For more information, visit Andaz Singapore or Austria Tourism.
Alley on 25 – Austrian Classics
Date: 26 October to 6 November 2026
Lunch: 12pm to 2.30pm
Dinner: 6pm to 9pm
Price: From S$16++ per dish
Venue: Andaz Singapore, 5 Fraser Street, Singapore 189354
