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
MdHMembre d'Honneur
Bingen am Rhein, Germany
Located directly on the Rhine, the Bootshaus restaurant with its maritime style provides a wonderful setting for Nils Henkel's open kitchen. With its rustic wooden floor and reclaimed wood furniture, light-coloured linen fabrics and shabby-style leather chairs, the vintage restaurant looks as if it has always been like this. The magnificent view extends over the river meadows to the Rheingau vineyards.
Chef Nils Henkel's nature-inspired cuisine is characterised by an individual and contemporary style of cooking. His colourful and fresh creations are based on the seasons and are an absolute delight for the senses. Nils and his team focus on sustainable, innovative and modern dishes with a strong emphasis on vegetables and create a symbiosis of regional and cosmopolitan cuisine.
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