Nils Henkel has modernised the gourmet cuisine at the Althoff Schlosshotel Lerbach. He sets great store by herbs and vegetables. Furthermore, Nils Henkel also fosters a particular preference for fish and seafood. His arrangements are a perfectly balanced interplay of various aromas, textures and temperatures. A classic of his cuisine is the mild, smoked brook trout with elder caper vinaigrette, cress puree and char caviar.