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Discover the huge range of options and offers to get to know the modern cuisine "Pure Nature" of 2-star chef Nils Henkel in his gourmet restaurant.

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Opening Hours

Wednesday - Sunday
12:00 - 1:30 pm
  7:00 - 9:30 pm

Restaurant Lerbach

With lightness and transparency 2-star chef Nils Henkel has developed a gourmet cuisine that is absolutely unique. He manages to create pure freshness, condensed aromas and novel textures for menus that succeed in astounding his guests again and again. Particularly the herbs give his aroma cuisine that special something.


Care and respect for nature are the foundation of his culinary art. That is why he only uses ingredients from the local region and from producers who he keeps in touch with personally. This is by no means a backwards-looking mindset. In fact, concentrating on the true values, especially in the kitchen, makes good sense in terms of sustainability and in this case tastes absolutely delicious.

But not only the Lerbach gourmet cuisine has stepped into the modern spirit – the interior of the restaurant has also received a modern makeover. “Nature & Naturalness” have been interpreted in an equally casual as well as stylish and emotional way. Nils Henkel, your host for natural harmony, looks forward to welcoming you.


  • The complete team of the Gourmetrestaurant Lerbachis really glad about the actual awards:
  • Michelin 2 stars
  • Gault Milau 19 points / Cook of the year 2009
  • Feinschmecker 4.5 points
  • Bertelsmann 5 bonnets
  • Aral 5 spoons
  • Varta 5 diamonds
  • Gusto 9 "Gusto"-pans
  • Marcellino 10 points
  • Diners Club Most innovative cook 2010
Gourmet Lerbach
Gourmet Restaurant Lerbach



Team of the Restaurant Lerbach

Chefs Portrait

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.

He places the main emphasis on "nature and naturalness" and the intrinsic flavours of the products. “I wish to provide my guests with a maximum amount of quality as well as pure, genuine pleasure” explains Nils Henkel. Behind the gourmet restaurant, Nils Henkel has his own little herb garden. Seasonal herbs and vegetables are in the main focus of his “pure vegetables” menu with six or eight courses. As a starter, Nils Henkel serves an aromatic composition made of black salsify with truffle cream, coffee and lettuce. “To take new paths and to reinvent myself in order to give guests a lasting experience” is how the passionate cook describes his professed aim.  

Chef Nils Henkel

Contact us

For reservations please contact us at +49 (0)2202 2040.