Restaurant Bootshaus
High enjoyment on a deep lake
Awarded 1 Michelin star and the Michelin Green Star. Cuisine becomes art at the Bootshaus. Inspired by the region, characterised by the highest level of craftsmanship and driven by passion - a restaurant that combines alpine tradition with modern flavours. Right on the water, with a view of the Salzkammergut mountains.
Restaurant opening hours
Since 26 September 2026 we are open from Thursday to Sunday for dinner, from 6 pm.
Enjoy dining where the lake is at its most beautiful.
Make sure to reserve one of our sought-after tables in advance.
We are happy to accommodate allergies, intolerances, and vegetarian preferences if noted in advance. Unfortunately, we are unable to offer vegan alternatives. Please note that we cannot consider last-minute requests, especially those made on the day of the reservation. Kindly also note that our culinary philosophy places a strong emphasis on fish.
Multiple awards
The magic of perfectly balanced simplicity
At Bootshaus, distinctive flavours meet exceptional wines and attentive service. An award-winning combination.
Behind it all is a remarkable team: Lukas Nagl ranks No. 1 among the 100 Best Chefs Austria 2026, while Katharina Gnigler is Gault&Millau’s Sommelier of the Year 2025. As a C.O. Ambassador for Battenfeld-Spanier’s outstanding C.O. Steinlinden Riesling, Bootshaus belongs to a select circle limited to just 25 restaurants worldwide.
Both the A la Carte Guide and the Falstaff Restaurant Guide rank Bootshaus as Upper Austria’s leading restaurant.
Lukas Nagl
Rooted in the Salzkammergut. Open to the world.
Lukas Nagl is more than just a chef. He is a visionary. Deeply rooted in the region and with an open eye for global influences, he characterises the philosophy of the Bootshaus. His cuisine tells stories: about the nature of the Salzkammergut, seasonal treasures and the perfection of simplicity.
Lukas Nagl
Rooted in the Salzkammergut. Open to the world.
Lukas Nagl is more than just a chef. He is a visionary. Deeply rooted in the region and with an open eye for global influences, he characterises the philosophy of the Bootshaus. His cuisine tells stories: about the nature of the Salzkammergut, seasonal treasures and the perfection of simplicity.
Cuisine with a future
Regionality is not a trend, but a deep conviction. At Bootshaus, we focus on sustainable cycles, seasonal ingredients and a conscious use of resources. This results in cuisine that is not only pure enjoyment, but also takes responsibility - for the region, the people and the environment.
Programme tip
Schmidt Max and the fish from the grill
Schmidt Max has made his way to us in Traunkirchen. Lukas Nagl reveals lots of tips about grilling fish - including great recipes and a fantastic lakeside atmosphere!
To be seen in the Bavarian Broadcasting Corporation's media library - "freizeit": Schmidt Max and the fish from the grill.
Nice to give as a gift. Even better to enjoy.
