Rheinlandschaft im Kreis Wese, © Helmut Berns
Ullrich Langhoff, © Dominik Ketz, Tourismus NRW e.V.

Ull­rich Lang­hoff

Your Am­bas­sad­or of Good Taste for the Lower Rhine re­gion

For about 30 years, Jutta and Ull­rich Lang­hoff have run the tra­di­tion­al Res­taur­ant Lippeschlößchen just out­side the town of Wesel on the Lower Rhine.

Ullrich Langhoff, owner of Restaurant Lippeschlößchen in Wesel, on good taste:

"Pleasure's a natural native of the region."

For about 30 years, Jutta and Ullrich Langhoff have run the traditional Restaurant Lippeschlößchen just outside the town of Wesel on the Lower Rhine. With a lot of love for the region and ecological and environmental protection, the two Lippeaue hosts combine creative regional cuisine with organic components and fresh produce from the local area, while taking an environmentally sensitive approach to the restaurant as a whole. As Biomentor and Chairman of the Genussregion Niederrhein e.V., Ullrich Langhoff is a keen proponent of the expanded use of organic and local produce in the state’s cuisine. As an NRW Ambassador of Good Taste he is also known as an authentic representative of the culinary delights of the Lower Rhine.

Culinary enjoyment in NRW?
7 questions for... Ullrich Langhoff

Why are you the Ambassador of Good Taste for the Lower Rhine region?
For more than 20 years I have been fighting for authenticity and sustainability in the region and for the region. In doing so I like to take every opportunity to promote the beautiful Lower Rhine region’s culinary side as well.

Your opinion: why can North Rhine-Westphalia be described as an epicurean region?
Because there is such a variety of different regional traditions and specialities here in NRW that are all unique in their own way and worth preserving. Of course, the demand for these specialities is particularly high from the tourists who visit our beautiful state.

What trait distinguishes an epicurean?
Epicureans are always on the hunt for new culinary experiences and like to try out new recipes for themselves. They also tend to eschew conventionality and take a critical view of products and manufacturing processes.

You perform at your very best every day. What do you consider the perfect culinary start to the day?
Fresh, home-made bread with olive oil, soft, whipped butter, ham from the organic pig farm in Bentheim, a delicious egg from Farmer Bernd and some nice muesli. That plus a fresh glass of fruit juice from van Nahmen or fair trade GEPA organic coffee.

Your dishes inspire your guests and colleagues. Which producers in your region inspire you?
Well, this is no easy question to answer because the head chef, the apprentices, my wife and of course my old and well-worn cookbooks play a major role in my life. Regine and Henry Rülfing, who supply us with Bentheim specialities, probably inspire me most. We enjoy exchanging tips and tricks with them, which are then put into practice.

Do you have any personal recommendations for visitors to the epicurean region of NRW?
Visitors to the epicurean state of NRW are cordially invited to experience the Lower Rhine by bicycle, for example, and then take an extended break from adventuring to seek out the fantastic local food and drink on offer.

Last but not least: what is your motto for personal enjoyment?
From the region, for the region.