Weite Blicke auf das Münsterland, © Oliver Franke, Tourismus NRW e.V.
Jens Bomke, © Dominik Ketz, Tourismus NRW e.V.

Jens Bomke

Your Am­bas­sad­or of Good Taste for the Mün­ster­land re­gion.

As a pro­fes­sion­al chef, Jens Bomke has been serving up en­joy­able mo­ments for more than 30 years. Dur­ing the vari­ous stages of his ca­reer in some of Ger­many's top res­taur­ants, in­clud­ing Schwar­zwald­stube in Baiers­bronn and Res­taur­ant Nösse on Sylt, he gained the ex­per­i­ence he has brought to his fam­ily busi­ness since 1988.

Jens Bomke, owner and chef at Hotel Bomke, on good taste:

"Haute cuisine perfectly interpreted with regional flair."

As a professional chef, Jens Bomke has been serving up enjoyable moments for more than 30 years. During the various stages of his career in some of Germany's top restaurants, including Schwarzwaldstube in Baiersbronn and Restaurant Nösse on Sylt, he gained the experience he has brought to his family business since 1988. He took it over 1995. He has held a Michelin star since being named Newcomer of the Year in 1991-92. His credo as the boss: be at one with the region – always be on the lookout for the best products and preparation techniques. For him, a trustworthy and honest relationship with guests, employees and suppliers is important. He is a long-standing member of the Jeunes Restaurateurs d'Europe and the Chaîne des Rotisseurs and is Deputy Chairman of Münsterland e.V. Jens Bomke also serves as Ambassador of Good Taste for Münsterland and represents the culinary specialities of his native region.

Culinary enjoyment in NRW?
7 questions for... Jens Bomke

Why are you the Ambassador of Good Taste for the Münsterland region?
I love the region, its produce and its people! They are known for their straightforwardness and honesty! This can also be applied to its food and drink.

Your opinion: why can North Rhine-Westphalia be described as an epicurean region?
The diversity of the regions: from Bergisches Land to the Rhineland and up through the Ruhr Area. The diversity of the ethnic groups in the region: their influences have made NRW an open-minded and epicurean state in recent decades. The major metropolitan centres have an influence on the entire state of NRW – Michelin Germany has ranked NRW in the top two or three German states for many years! 

What trait distinguishes an epicurean?
Open-mindedness, being keen to experiment, quality-consciousness – no matter if it’s a bratwurst or a stew, beer or wine, music or culture!

You perform at your very best every day. What do you consider the perfect culinary start to the day?
A freshly brewed coffee, tasty bread for breakfast and my wife’s smile!

Your dishes inspire your guests and colleagues. Which producers in your region inspire you?
Peter’s Pralines in Lippstadt, because good chocolate, from simple chocolate to truffles, always inspires me. Or butchers like Sträter in Rheda-Wiedenbrück, who live their craft authentically. Or Freund, who supply me with organic veal and game from the local area.

Do you have any personal recommendations for visitors to the epicurean region of NRW?
Take your time when travelling through the region – get off the beaten path of the motorways and major roads and you’ll find many a beautiful inn and lots of great restaurant. My colleagues located outside the metropolitan hubs, myself included, look forward to seeing you. Your visits really encourage us and help maintain the diversity of the region.

Last but not least: what is your motto for personal enjoyment?
Take time out for good people, family and friends! They provide support and relaxation – and only then is it possible to enjoy yourself!