Nils Henkel

Bootshaus

Regional, authentic and healthy cuisine.

Nils Henkel is head chef at the Papa Rhein Hotel in Bingen.

Nils Henkel

For the kitchen management and gastronomic responsibility of the restaurant Bootshaus as well as the hotel Jan Bolland could win Nils Henkel, who was surprisingly available after three successful years in the Rheingau.

Nils Henkel

A symbiosis of regional cuisine (with products from the region) and cosmopolitan cuisine with a focus on fish and vegetables is served. Papa Rhein deliberately focuses on a casual gastronomy concept without star ambitions. The menu includes maritime bistro classics as well as dishes from Henkel's vegetable kitchen. Wines from the surrounding growing regions characterize the wine list of the Bootshaus.

Nils Henkel

Nils Henkel and Jan Bolland have known each other for many years through their joint affiliation with the Jeunes Restaurateurs d'Europe, the association of young German top chefs. In addition, they have become friends over the years.

The Hotel   The Bootshaus

Nils Henkel
Fjordforelle, Sesamknusper, Wasabi, Kichererbsen
Nils Henkel
Geschmorter Kohlrabi, Umamijus, Röstzwiebel, Sauerampfer
Nils Henkel
Saiblingfilet, Kopfsalatjus, Nordseekrabben, Brandade
Nils Henkel
Label Rouge Lachs, Kalamansi, Buttermilch, Kichererebsen
Nils Henkel
Steinköhler in Kartoffelkruste, Sauce Bourride, Artischocken
Nils Henkel
Knuspriger Schweinebauch, schwarze Lorbeerjus, Tintenfische, grüne Erbsen
Nils Henkel
Kalbstafelspitz, Kürbis, Blumenkohl, Kernöl
Nils Henkel
Meeräsche, Safran-Aalsud, Fenchel, schwarzes Gemüse
Nils Henkel
Kalbsfilet & Bäckchen, Liebstöckeljus, confierter Spargel
Nils Henkel
Gedämpfter Kabeljau, Kohlrabi, Schnittlauch, Apfelessig
Nils Henkel
Schokoladenfondant, Basilikumsorbet, Banane, Guacamole
Nils Henkel
Karamell Donut, Blutorange, Hibiskuscurry, Ganache