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Nils Henkel

In restaurant Bootshaus’ kitchen, head chef Nils Henkel is in charge. Henkel’s kitchen philosophy revolves around “pure nature” cuisine. And here, he serves his very own and unique version of it. This results in a new German cuisine in which chef Nils confidently and creatively plays with various textures and aromatic surprises. In doing so, his attention especially goes out to seasonal and regional herbs and vegetables. Chef Nils’ culinary works of art have earned him multiple respected titles. He was named Chef of the Year by Gault Millau (2009), RollingPin (2012) and Der Feinschmecker (2017). In 2010 his cookbook Pure Nature was published, and the readers of Diners Club magazine voted him the most innovative cook. In addition, the top chef has represented the German Relais & Châteaux chefs in the international World Culinary Council since 2019.

Restaurant Bootshaus

Geisenheim-Johannisberg, Germany
MdH Membre d'Honneur

With his dishes, chef Nils Henkel is all about creating a feast for the eyes. And he does so excellently, at restaurant Das Bootshaus in Hotel Papa Rhein. Chef Nils and his team prepare a regional, authentic and healthy cuisine. As a cook with great craftsmanship, he has been titled Chef of the Year by multiple prestigious restaurant guides, including Gault Millau, RollingPin, and Der Feinschmecker. Rustic wooden floor, light linen fabrics, leather chairs. The maritime vintage-chic dining room feels contemporary, bright and elegant – which makes it the perfect setting for your gastronomic experience in Rhine-Hesse. Not to mention its incredible vista of the Rhine and surrounding Rheingau vineyards, which you can especially enjoy from the summer terrace.

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