Through Changing values
At the Bootshaus, the whole region comes to the plate: unadulterated and uncomplicated.
The Bootshaus dishes are characterized by a focus on what is close at hand with an open view of the wider world. The team sees it as its mission to bring the region's food to the plate in the most natural and refined way possible.
Whether vegetables, fish or meat - they all have the same importance. At Lake Traunsee, between mountain and lake, the principle of “changing values” is lived passionately.
Culinary philosophy
The magic of perfectly balanced simplicity. Together with his team, executive chef Lukas Nagl combines the region's tradition and the best products with a cuisine that always focuses on flavor with creative ease. For Nagl, the Salzkammergut is not only his home, but also the inspiration for his dishes. They are easy to understand, simple and reduced to the essentials, but should still taste refined.
Out of appreciation for the product: from the cheek to the fin. Whether organic vegetable farmers or fishermen - Nagl knows all his suppliers personally. Appreciation for the product is the basis of sustainability, which demands a great deal of creativity. The result is dishes that unobtrusively surprise guests. Foodies are presented with a daily changing basket of ingredients with the best from the lake, mountain pastures and meadows.
SERVICE PHILOSOPHY
The „Bootshaus“ kitchen team is perfectly complemented by a professional service team under Head of Wine and Service Katharina Gnigler. 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-team 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. The main focus remains on harmony and the perfectly matched interaction of wine and dish.
SERVICE PHILOSOPHY
The „Bootshaus“ kitchen team is perfectly complemented by a professional service team under Head of Wine and Service Katharina Gnigler. 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-team 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. The main focus remains on harmony and the perfectly matched interaction of wine and dish.
OPENING HOURS
"Bootshaus" Restaurant
Thursday - Monday from 6:00 p.m.
Saturday and on public holidays also at noon from 12:00 p.m. to 2:00 p.m.
Closed on the following days:
Monday, August 5, 12, 19 and 26
Monday, September 02
The following days are open instead:
Wednesday, August 07, 14, 21 and 28
Wednesday, September 04
Due to the many public holidays in May, there are two
additional opening days!
Wednesday, 8 May from 6:00 p.m.
Wednesday, 29 May from 6:00 p.m.
Please book your table in a timely manner!
Online via our homepage or via phone +43 (0)7617 2216.
Events and celebrations are possible outside of opening hours based on a availability.
Dogs are not allowed in the restaurant.
![[Translate to Englisch:] Einblicke in unser Restaurant Bootshaus](https://www.dastraunsee.at/fileadmin/_processed_/b/b/csm_Bootshaus_Innenansicht_c60d27582d.jpg "[Translate to Englisch:] Einblicke in unser Restaurant Bootshaus")