Beauty Bookmarks ›0
  • Traunbarsch
  • Executive Chef Lukas Nagl mit Team im hauseigenen Kräutergarten am Dach des Seehotels
  • Detail Restaurant Bootshaus
  • Serviceteam im Restaurant Bootshaus
srollen
Logo Bootshaus

Culinary philosophy

Changing values (Im Wandel der Werte). Together with their team, executive chef Lukas Nagl and chef Stefan Brunnmayr manage to combine local tradition and the best products with creative lightness in a cuisine always focused on taste. Not only is the Salzkammergut home to Nagl, it is also the inspiration for his dishes. These are easy to understand, simple and reduced to the essentials, but should still taste refined.

Beauty lies in simplicity. The „Bootshaus“ team strives to develop with its guests. Without frills and allures, uncompromisingly regional and open-minded. Regional products from organic farmers are combined with ideas, memories and flavours from all over the world to create a new Austrian cuisine with a traditional approach. For Lukas Nagl this means integrating global aspects in order to develop something new and individual.
 

Online Reservation
[Translate to Englisch:] Rieddeckel vom Angus Rind mit Mangold, Eierschwammerl und Marillen

SERVICE PHILOSOPHY

The „Bootshaus“ kitchen team is perfectly complemented by a professional service team under restaurant manager Felix Schwaighofer. Not only culinary pleasure awaits you at the „Bootshaus“ -  fine wines, surprises on the palate and unusual bottled treasures - the wine assortment is constantly kept in motion by our sommelier, Lisa Wimmer selecting, enlarging and refining it. More important than big names and awards are the personality of the wine and the winemaker in the selection process. At the „Bootshaus“ we give the deserved stage to innovative, small wineries where the focus is on the product. Thus, the wine accompaniment takes you on a journey into the unknown, where you can explore new wines.

The main focus remains on harmony and the perfectly matched interaction of wine and dish.

 

Service Team Restaurant Bootshaus
small glasses

SERVICE PHILOSOPHY

The „Bootshaus“ kitchen team is perfectly complemented by a professional service team under restaurant manager Felix Schwaighofer. Not only culinary pleasure awaits you at the „Bootshaus“ -  fine wines, surprises on the palate and unusual bottled treasures - the wine assortment is constantly kept in motion by our sommelier, Lisa Wimmer selecting, enlarging and refining it. More important than big names and awards are the personality of the wine and the winemaker in the selection process. At the „Bootshaus“ we give the deserved stage to innovative, small wineries where the focus is on the product. Thus, the wine accompaniment takes you on a journey into the unknown, where you can explore new wines.

The main focus remains on harmony and the perfectly matched interaction of wine and dish.

 

OPENING HOURS


"Bootshaus" Restaurant

Thursday - Monday from 6 p.m. to 9 p.m.
Saturday, Sunday and public holidays 
additionally from 12p.m. to 2p.m. 
Closed on Tuesday and Wednesday.

Please book your table in a timely manner!
Online via our booking tool BookaTable or via phone +43 (0)7617 2216.

Events and celebrations are possible outside of opening hours based on a availability.

Reinanke am Salzstein
Junge Zucchini mit Taglilien und Zunge vom Rutzenmoser Bio Lamm und
Innenbereich des Restaurant Bootshaus