Regional Experiemnts
As a chef, Nagl has been around the world. He spent three years in the kitchen at Steirereck before the Gröller family called him and his colleague Thomas Donleitner to the Hotel Seehotel in Traunsee. The task – nothing less than the introduction of a new gourmet concept. The youngsters succeeded admirably and catapulted directly to the two-hood level at Gault&Millau. Soon Lukas took over the chef’s position alone, as planned. That was eleven years ago. In the meantime, the gourmet restaurant Bootshaus has top ratings in all guides and Nagl is considered by many critics to be the best chef in Upper Austria.
Nagl’s cuisine is creatively down-to-earth. Products from the region, such as fish from the lakes of the Salzkammergut, are preferred. The chef is always open to experimentation. For example, in the use of Traunsee mussels or in the development of fermentation products. He now produces the latter on a sideline with partners for others as well.