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.
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.