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
Kaisergranat, Birnenblüte, Früchtechutney, Erbsen
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
Rindertartar, Senfsaat, Kapuzienerkresse
Nils Henkel
Mandelmilchreis, Fichtennadelsorbet, Pfirsich
Nils Henkel
Sonnenblume, Eigelb, Topinambur
Nils Henkel
Kabeljau-Kartoffelkruste, Linsen, Pistou