The story
In Dorsten, Frank Rosin runs a restaurant that has been a fixture of fine dining for over three decades. Since 2003, it has held a Michelin star for high-quality cooking, a recognition that speaks to the consistency and ambition of the kitchen. Rosin’s own story is one of determination: he opened the restaurant at 24, having started in a chip shop, and has since become a well-known chef, author, and television personality. Yet the restaurant itself remains an unpretentious, comfortable space where the focus is squarely on the food.
The contemporary cuisine here is described by the team as "unaufgeregt, würzig, prägnant" – unflustered, spicy, precise. Rosin marries diverse aromas into compelling compositions. The menu changes with the seasons; a recent spring offering includes a cold-poached yellowfin mackerel with avocado, papaya, and salted almonds, or a signature dish of foie gras chocolate with truffle and Calvados apple. Main courses might feature braised beef or venison from the Eifel, prepared with olives, parsnip, and pecans.
Chef-Sommelier Susanne Spies, named Sommelière of the Year in 2004, oversees a wine list that complements the kitchen’s creativity. She champions young German winemakers and offers a carefully curated selection by the glass, often mixing younger and aged wines. Her pairings are designed to enhance each course, and the restaurant also produces its own Frank Rosin wines, made under her guidance. The result is a dining experience that feels both accomplished and genuinely welcoming, with service led by Maître Jochen Bauer.
Recognition
Ambience
Details
History
High quality cooking
Frank Rosin is an author, a television personality, and a passionate chef across all media. In his own restaurant, he serves his signature bites "Schmackofatz" alongside a three- to five-course menu.
Concept Relaxed enjoyment with professional hospitality in a modern setting. Culinary Style Oliver Engelke focuses on an aroma-rich cuisine that combines classics with fresh ideas. Cold-cooked yellowtail mackerel meets avocado, papaya, and herb salsa, while charcoal-grilled artichokes with eggplant and almond garlic (vegan) come straight from the grill. Cod with white butter beans and guanciale is served with a whipped bouillabaisse. The desserts range from salty Tanariva chocolate mousse to frozen Stilton with late-harvest sugo. Wine An extensive, European-focused list featuring aged vintages; around 800 selections and approximately 30 wines by the glass. Susanne Spies combines classics with discoveries from young German winemakers. Atmosphere Casual fine dining: dark tones, white tablecloths, and artwork on the walls. The service is friendly and professional. Concept Relaxed enjoyment with professional hospitality in a modern setting.
Location
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