In the international arena of culinary diplomacy, food serves as one of the most evocative languages of friendship. This year marks the milestone 60th anniversary of diplomatic relations between Austria and Singapore, established in 1966. To honor this diamond jubilee, Andaz Singapore, in partnership with Austria Tourism and the Austrian Embassy Singapore, is presenting the fifth edition of Austrian Gourmet Week 2026.

The highlight of this year’s cultural celebration is an exclusive, two-day culinary takeover at the hotel’s premium steakhouse, 665°F, on 31 October and 1 November 2026. Helming the kitchen is acclaimed Austrian culinary visionary Chef Lukas Nagl, Executive Chef of Restaurant Bootshaus. Holding one Michelin star, a Michelin Green Star, and four Gault&Millau toques, and recently ranked No. 1 in 100 Best Chefs Austria 2026, Chef Lukas brings the alpine heritage, pristine lake harvests, and micro-seasonal philosophies of Upper Austria’s Salzkammergut region straight to the heart of Singapore.

The Spirit of Salzkammergut: Terroir Shaped by 76 Lakes

Stretching across Upper Austria, Salzburg, and Styria, the Salzkammergut region is a fairytale alpine landscape characterized by dramatic limestone peaks, centuries-old salt mining heritage, and 76 pristine glacial lakes, including the UNESCO World Heritage-listed village of Hallstatt.

At the center of this terrain lies Lake Traunsee, Austria’s deepest lake, plunging to 204 meters. Perched directly along its shores in Traunkirchen, framed by the towering Traunstein mountain, sits Restaurant Bootshaus within the historic, family-run Hotel Das Traunsee. Here, Chef Lukas has earned international acclaim as one of Europe’s foremost masters of freshwater fish.

Rather than relying on imported ocean staples, Chef Lukas sources directly from a dedicated network of local artisanal fishermen and organic alpine growers. His philosophy seamlessly fuses ancient Austrian preservation traditions with contemporary techniques—drawing particular inspiration from Japanese culinary precision and the craft of fermentation. Through his co-founded venture, Luvi Fermente, he transforms regional staples like organic barley and Austrian pumpkin seeds into artisanal misos and shoyus, ensuring that every element honors sustainability and total ingredient utilization.

“The love for food is definitely something that Singaporeans and Austrians share,” notes His Excellency Peter Storer, Ambassador of the Republic of Austria to the Republic of Singapore. “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.”

The Bootshaus Takeover at 665°F (31 October – 1 November)

For his intimate two-day showcase at 665°F—perched high on Level 38 of Andaz Singapore—Chef Lukas has curated an exquisite five-course tasting menu priced at S$135++ per person (or S$198++ with Austrian wine pairing). The menu acts as a sensory voyage through the streams, meadows, and orchards of Salzkammergut:

1. Amuse-Bouche & Cold Openers

The progression opens with an ingenious display of regional adaptation: Austrian Nigiri, featuring luscious, dry-aged local lake trout, paired with a refreshing Cucumber Horseradish Ice Cream accented by trout roe, tangy buttermilk, and nutty camelina seed oil. Guests are also served warm Sourdough accompanied by rich alpine butter and an authentic potato smear “cheese”.

The first formal course spotlights German Gold Tomato, layered with sweet roasted butternut squash, creamy goat cheese, and the herbaceous punch of fresh lovage. This dish is matched with the crisp, peppery notes of Tegernseerhof Grüner Veltliner Dürnsteiner Federspiel 2021.

2. The Freshwater Signatures

Two fish courses demonstrate Chef Lukas’ mastery over freshwater delicacies:

• Smoked Alpine Char: Cold-smoked lake char served alongside silky whey, bright sorrel, and tender potato, capturing the rustic elegance of Traunsee’s shoreline. Paired with Tement Ehrenhausen Muschelkalk Sauvignon Blanc 2017.
• Pike Perch: Delicately seared pike perch set against crisp green string beans, sweet summer peach slices, and toasted hazelnuts, achieving a harmonious balance of texture, sweetness, and mineral depth. Paired with the textured Judith Beck Neuburger Bambule 2020.

3. The Alpine Pasture

The savory crescendo arrives with Saddle of Lamb, roasted to succulent tenderness and offset by tart blackcurrant jus, sharp Austrian mustard seeds, and charred romaine lettuce. The rich game profile is paired with J. Reinisch Ried Holzspur St. Laurent 2018.

4. A Foraged Woodland Finale

Concluding the journey is a botanical dessert titled Wild Strawberry, Elderflower, Spruce, and Rhubarb. Melding sweet alpine berries with floral elderflower notes, tart rhubarb, and the woodsy evergreen aroma of spruce needles, the dish delivers an invigorating, forest-fresh finish, paired with the luscious Kracher Cuvée Auslese 2020.

Rustic Comforts at Alley on 25 (26 October – 6 November)

The celebrations expand across Andaz Singapore with a fortnight of traditional Austrian classics hosted at Alley on 25. Drawing from the rustic repertoire of Chef Lukas’ lakeside tavern, Wirtshaus Poststube 1327, this special à la carte menu (starting from S$16++) pays tribute to the country’s comforting tavern traditions:

• Viennese Beef Stock: A crystal-clear, deeply simmered classic beef consommé loaded with rich veal liver dumplings (Leberknödel) and snipped garden chives.
• Styrian Fried Chicken: Ultra-crispy, golden-crumbed poultry accompanied by tart mountain cranberries, traditional Austrian potato salad, and nutty Styrian pumpkin seed oil.
• Original Kaiserschmarren: The beloved Austrian imperial dessert—a fluffy, caramelized shredded pancake folded with rum-soaked raisins, served straight from the pan with tart spiced plum compote (Zwetschkenröster) and creamy vanilla bean ice cream.

Event Details & Reservation Information

• The Bootshaus Takeover at 665°F
  • Dates: 31 October & 1 November 2026
  • Hours: Lunch (12:00 PM – 2:30 PM; seatings at 12 PM & 1 PM); Dinner (6:00 PM – 10:30 PM; seatings at 6 PM, 7 PM & 8 PM)
  • Pricing: S$135++ (5-course menu) | S$198++ with curated Austrian wine pairing
  • Venue: 665°F, Level 38, Andaz Singapore (5 Fraser Street)
• Poststube 1327 Classics at Alley on 25
  • Dates: 26 October – 6 November 2026
  • Hours: Lunch (12:00 PM – 2:30 PM) | Dinner (6:00 PM – 9:00 PM)
  • Pricing: À la carte dishes starting from S$16++
  • Venue: Alley on 25, Level 25, Andaz Singapore

By connecting the culinary traditions of Lake Traunsee with Singapore’s diverse dining landscape, Austrian Gourmet Week 2026 offers an unforgettable toast to six decades of cultural harmony and bilateral friendship.