with Lukas Nagl

On Friday, 6 March 2026, gourmets can look forward to an extraordinary culinary highlight at Seecamp. As part of the Falstaff Culinary Ski Days, Michelin-starred chef Lukas Nagl will present his distinctive cuisine, accompanied by wine tastings featuring exquisite wines from ten vintners.

Rooted in the Salzkammergut. Open to the world.
Lukas Nagl, head chef of the highly acclaimed restaurant Bootshaus at Das Traunsee in Traunkirchen, is regarded as one of the most exciting figures in Austria’s fine dining scene. His cuisine is reduced, clear, and accessible—without frills, yet with great depth. Uncompromisingly regional and seasonal, and at the same time open to global influences, it tells the story of the Salzkammergut’s natural landscape and the perfection of simplicity.
For this philosophy, Bootshaus has been awarded stars, toques, and forks, ranking it among the finest restaurants in the country.

For Lukas Nagl, regionality is not a trend but a conviction. Sustainable cycles, mindful use of resources, and artisanal precision define his work, as does his spirit of research. With the project LUVI Ferments, he collaborates with partners to develop new worlds of flavor from regional ingredients, refined into sauces, misos, and ferments using selected microorganisms—always with short supply chains and deep respect for the product, people, and the environment.

At Seecamp, Lukas Nagl brings this philosophy to the plate: an evening of indulgence that not only delights on a culinary level, but also demonstrates what responsible haute cuisine can look like today and in the future.

• Date: Friday, 6 March 2026 | 6 pm
• Location: Seecamp, Zell am See
• The Culinary Meeting is already SOLD OUT!