The story
Restaurant Tante Anna in Sprockhövel delivers refined fine dining through a kitchen guided by Pia and Thies Henkel. Thies Henkel trained under Heinz Winkler and worked at Tohru Nakamura’s Werneckhof before taking the helm here. Their culinary framework avoids rigid regional boundaries, instead drawing from Mediterranean and Asian traditions to highlight premium proteins. Every plate arrives on custom ceramic ware that reflects their commitment to detail and seasonal timing.
The tasting structure revolves exclusively around high-end fish, shellfish, crustaceans, and beef, which means the menu does not accommodate vegetarian or vegan requests. Guests encounter dishes like octopus takoyaki paired with miso and kimchi sesame, or Japanese madai finished with shio koji and Belgian Osietra caviar. A slow-braised Hereford short rib appears alongside aubergine and piment d’espelette, while seasonal berries close the meal with matcha and dark chocolate. This strict ingredient focus ensures every course maintains consistent quality across four or five courses.
Visitors enter a slate-clad building where exposed wooden beams and gray upholstered chairs frame white linen table settings. The bright conservatory extends toward a private pond and guest garden. This comfortable environment supports a service style that remains polished yet unpretentious. This commitment to fine dining aligns with independent critics who have consistently validated the kitchen’s steady output, awarding the venue two and a half points in Der Feinschmecker, three and a half spoons in the Schlemmer Atlas, and a Michelin star for 2026.
Recognition
Ambience
Details
History
Concept New fine dining in an established traditional restaurant, featuring two menus. Culinary Style Thies Henkel (who trained under Heinz Winkler, served as sous chef at Tohru Nakamura’s Werneckhof, and most recently as head chef at the Swiss Lenkerhof) focuses on premium ingredients for his modernized classic ingredient-driven cuisine, enriched with Mediterranean, Asian, and global influences: for instance, Norwegian langoustine with green apple julienne in a delicately tangy ceviche broth. Thoughtfully arranged around the crisp, slightly warm crustacean in a playful, detail-oriented manner are a crab chip and an inventive blend of toasted coconut flakes and peanuts. Wine The German-French wine list continues to expand. Atmosphere The slate-clad building offers a cozy yet elegant ambiance, highlighted by abundant wood on the ceilings and walls, gray upholstered chairs, and wicker armchairs at tables set with white linen. The bright, sunlit conservatory provides a view of the guest garden and a pond. Conclusion Refined fine dining in a lively, relaxed atmosphere.
A few kilometers south of the Ruhr, behind a charming slate facade, Pia and Thies Henkel serve fine cuisine. They offer a menu with three to five courses, Asian flavors, and the accompanying wines.
Location
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