The story
At the edge of the Ruhr region, where the landscape opens to the Münsterland, Björn Freitag has been running the Goldener Anker since 1997. His approach is rooted in classic French technique but open to the world – creative, seasonal, and unmistakably personal. The kitchen, led by head chef Mick Verheijen, turns out modern cuisine that feels both grounded and surprising.
Service is as considered as the cooking. Restaurant manager Amin Emadi curates a wine list that complements each course with care and expertise. Together, this trio – Freitag, Verheijen, Emadi – creates an experience that has earned the restaurant a Michelin star for high-quality cooking.
The Gourmetmenü evolves with the seasons. A recent menu opened with Hamachi, cottage cheese, pea, mushroom, and pickled vegetables, followed by warm courses like Skrei with white tiger prawn, pak choi, and ginger gel, or a sole wrapped in tramezzini with pickled paprika and ponzu gelee. Freitag’s own favourite – a beef roulade with Périgord truffle, onions, pickled gherkin, and celery – leads into mains such as venison with hazelnut, potato, red cabbage, and Brussels sprouts, or pan-seared zander with black salsify, mustard foam, and dill. A cheese selection from Tölzer Kasladen precedes desserts like maracuja and mango with chilli, bitter chocolate, carrot, and fleur de sel, or a Dulcey cheesecake with bergamot, nashi pear, and red shiso. A vegetarian Gourmetmenü is also available, with dishes such as tomato-burrata gnocchi, red wine risotto, and a roulade of ratatouille.
The Goldener Anker extends its philosophy beyond the dining room. Freitag offers catering and event planning for bespoke gourmet experiences, as well as cooking courses, gift vouchers, and his own cookbooks. It is a place where the love for good food – classic French foundations, modern execution – is shared generously.
Recognition
Ambience
Details
History
High quality cooking
Experience the gourmet cuisine of TV chef Björn Freitag and Mick Verheijen in a traditional inn. In an elegant setting, an exquisite menu with four to six courses is served.
Concept The home restaurant of TV food critic Björn Freitag has grown over generations and combines regional roots with modern creativity. Menu in 4 to 6 courses. Cuisine Executive Chef Mick Verheijen impresses with sophisticated comfort dishes featuring precise acidity. The scallop with veal head gyoza opens powerfully and elegantly, carried by a delicious pearl barley vinaigrette. The poached egg with chicken ragout and truffle foam combines rich flavor with sophistication. The North Sea sole with vegetable polenta and ras el hanout is deeply aromatic and flawlessly executed. The oyster mushroom with cranberry, hazelnut, and Buddha's hand closes the menu with a playful interplay of fruit and citrus freshness. Wine 250 selections with a focus on Germany. Harmonious pairings create multifaceted dialogues between plate and glass. Atmosphere Understated elegance with leather benches and modern art. Warm service led by Amin Emadi. Conclusion A beacon of culinary culture in the Ruhr region.
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