A PLACE WITH A SIGNATURE, FULL OF PERSONALITY

HENRIKS is more than a restaurant. It is the culinary signature of Claas-Henrik Anklam. Together with his long-standing team, he has created a place that combines vitality and personality in a truly distinctive way.

He is supported by his longtime companion and Head Chef David Witzig, with whom he shares a close, trust-based collaboration and a mutual passion for refined cuisine.

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At HENRIKS, this experience is felt in every detail: in the atmosphere, in the service, and above all on the plate. A place defined not only by its idyllic, green setting, but by the feeling of being exactly where you belong.

A VISIONARY, SPREADING JOY

Bringing joy to people: for Claas-Henrik Anklam, this credo means more than just preparing food – it means combining tradition with innovation, with creativity, and with vision.

After completing his culinary training at the Michelin-starred restaurant Georgenhof in Hanover, Claas-Henrik Anklam's path led him to Landhaus Scherrer in 1996, which he also ran as head chef for many years. Between 2006 and 2012, he ran Tarantella together with two partners, before opening his first own restaurant, HENRIKS, in 2013.

Ten years later, with CLAAS, Claas-Henrik Anklam opens not only the door to his second restaurant, but also the door to his heart. Because CLAAS embodies everything that defines him: devotion to the creative craft of cooking, passion for his guests, and a long-standing, family-like bond with his team — which allows him to pass on, at CLAAS as well, what drives him — for the beautiful moment of a good meal, and beyond.