Nils Henkel

With his Pure Nature cuisine, Nils Henkel stands for a very unique style of cooking.

He serves his guests a new German cuisine that plays confidently and imaginatively with different textures and aromatic surprises and pays very special attention to seasonal herbs and vegetables.

Old vegetables and wild herbs from the region often take center stage as the main protagonists. Fish and meat are more of a sensible accompaniment to some dishes. Henkel's passion is particularly evident in the Flora menu, where he does completely without fish and meat and you do not miss anything.

The refined creations resemble small works of art, in which the intrinsic flavor of the first-class products always comes first. Nils Henkel wants to offer his guests the highest level of quality as well as pure and unadulterated enjoyment - and he and his team succeed in doing so with great success: Gault Millau named Henkel Chef of the Year in 2009.

In 2010, his first cookbook Pure Nature was published by Fackelträger Verlag and the readers of Diners Club magazine voted him the most innovative chef.

In 2012, the branch magazine RollingPin named him Chef of the Year as part of the Leaders of the Year Awards. In 2017, Nils Henkel was named Chef of the Year by Der Feinschmecker magazine. He has been a member of Jeunes Restaurateurs since 2006.