Nils Henkel becomes chef at the Hotel Papa Rhein in Bingen
With the opening of the new Hotel Papa Rhein of the Bollands Hotel Group, the gastronomy of the house will also be put on a solid footing from the very beginning.
For the kitchen management and the gastronomic responsibility of the restaurant Bootshaus as well as the hotel, Jan Bolland was able to win none other than Nils Henkel, who was surprisingly available after three successful years in the Rheingau. The plan is to create a symbiosis of regional cuisine (using local products) and cosmopolitan cuisine with a focus on fish and vegetables. Papa Rhein deliberately focuses on a casual gastronomy concept without star ambitions. The menu will also include bistro classics, with wines from the surrounding regions in the foreground.
Nils Henkel and Jan Bolland have known each other for many years through their joint membership of the Jeunes Restaurateurs d'Europe, the association of young German top chefs. In addition, the two are very friendly with each other.