My first encounter with Austrian cuisine turned into a delightful culinary discovery as Michelin-starred chef Lukas Nagl showcased the flavours of his homeland at Andaz Singapore
PHOTOS: VK Santosh Kumar
When I think of Austria, the images that spring to mind are snow-capped Alps, beautiful lakes, classical music, Mozart and, of course, The Sound of Music. Austrian cuisine, however, was something I knew very little about.
That changed on Oct 29, when I attended an exclusive media tasting session with acclaimed Austrian chef Lukas Nagl at the Studio Loft Kitchen on Level 3 of Andaz Singapore.
It was my first proper introduction to Austrian cooking, and I must say it was a thoroughly enjoyable experience.
Chef Lukas, who helms the Michelin-starred Restaurant Bootshaus (below) on the shores of Lake Traunsee in Austria, was in Singapore for Austrian Gourmet Week 2026, an annual culinary showcase organised by Andaz Singapore in partnership with Austria Tourism and the Austrian Embassy.
Credit: Groller Hospitality
The event was particularly significant this year as Austria and Singapore celebrate 60 years of diplomatic relations, established in 1966.
What impressed me about Chef Lukas was his approach to food. There was nothing unnecessarily complicated or theatrical about his cooking. Instead, he allowed the ingredients to shine, combining traditional Austrian flavours with contemporary techniques.
His inspiration comes from the spectacular Salzkammergut region, famous for its 76 lakes, alpine landscapes and picturesque towns, including Hallstatt.
Restaurant Bootshaus, located beside Lake Traunsee, has earned both a Michelin star and a Michelin Green Star, recognising culinary excellence and sustainability.
Chef Lukas is particularly celebrated for his mastery of freshwater fish, an ingredient deeply connected to his homeland.
“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,” he explained.
That philosophy came through in the dishes presented during the tasting.
One of the more intriguing creations was Austrian Nigiri with Cucumber Horseradish Ice Cream. The Japanese influence was unmistakable, but the combination of flavours had a distinctly European personality.
I found the pairing interesting. The coolness of cucumber and the sharpness of horseradish created an unusual contrast, demonstrating Chef Lukas’ willingness to experiment without losing sight of his Austrian roots.
Another appealing creation was German Gold Tomato with butternut, goat cheese and lovage. It was a refreshing reminder that vegetables can be just as exciting as meat or seafood when handled imaginatively.
But it was the fish preparations that best demonstrated the chef’s expertise.
The Smoked Char, accompanied by whey, sorrel and potato, reflected his preference for subtle flavours and carefully balanced ingredients.
The Pike Perch, paired with green string beans, peach and hazelnut, was another fascinating combination. The interplay of savoury, fruity and nutty elements showed how freshwater fish can be presented in sophisticated ways.
Pike Perch. Credit: Lukas-Kirchgasser-
What I particularly appreciated was that the flavours were not overwhelming. Unlike some cuisines where spices dominate, Chef Lukas’ cooking seemed to favour restraint, freshness and harmony.
The sourdough served with alpine butter and a potato-based cheese-like spread was another interesting touch, highlighting the importance of simple ingredients in Austrian culinary traditions.
The Saddle of Lamb with blackcurrant, mustard and romaine brought a richer dimension to the menu, while the Wild Strawberry, Elderflower, Spruce and Rhubarb dessert offered a lighter, fruit-driven conclusion.
For someone experiencing Austrian cuisine for the first time, the tasting was an education in how geography shapes food.
Chef Lukas’ cooking is also influenced by Japanese culinary traditions, particularly fermentation. He has even co-founded Luvi Fermente, producing miso, soy sauces and fish sauce using Austrian ingredients.
This cross-cultural approach struck me as particularly relevant in Singapore, where food has always been a meeting point of different traditions.
The Austrian connection also extended beyond the kitchen.
Austrian Ambassador to Singapore Peter Storer observed that a love of food is something Singaporeans and Austrians share, describing the gourmet week as an opportunity to introduce exciting Austrian flavours to local diners.
Chef Lukas subsequently presented his five-course Restaurant Bootshaus menu at Andaz Singapore’s 665°F on Oct 31 and Nov 1, while traditional Austrian dishes were featured at Alley on 25.
For me, however, the real highlight was meeting the chef and discovering a cuisine that deserves greater recognition in Singapore.
Austrian food, I realised, is much more than schnitzel, sausages and apple strudel. In Chef Lukas’ hands, it becomes a thoughtful celebration of lakes, mountains, seasonal produce and culinary imagination.
And, after this enjoyable first encounter, Austria has certainly moved higher on my list of countries whose food I would love to explore further.
