Together with hoteliers Monika and Wolfgang Gröller, he has played a central role in shaping both the region’s gastronomic identity and Austria’s modern fine-dining scene, earning multiple national accolades for his work.

At Bootshaus, Nagl is celebrated for his philosophy of perfectly balanced simplicity. His cuisine is grounded in a strong regional focus paired with an open, outward-looking perspective. Vegetables, fish, and meat are treated with equal respect, each prepared to reflect its most natural and refined expression. Between lake and mountains, his team lives the principle of “the change of values,” creating dishes that embody authenticity, restraint, and a deep sense of place.