The story
At SchwarzGold in Dortmund, the setting is as striking as the food. The restaurant occupies a former deep-freeze facility on the grounds of the Kokerei Hansa, a historic coking plant. Here, industrial heritage meets contemporary elegance: guests begin the evening with an aperitif at the bar or on the piano podium before a culinary journey begins at 18:30, Wednesday through Saturday.
Kitchen chef Pierre Beckerling, awarded a Michelin star in 2025 (his third overall), shapes the kitchen with a clear philosophy. His cooking reaches beyond traditional Ruhr cuisine, drawing on the international roots of the people who came to the region from Turkey, Italy, Poland and elsewhere and stayed. The result is a form of International cuisine that feels both personal and grounded. Regionality is central: many ingredients come from local farms, and some are even produced on-site at the Kokerei Hansa using an aquaponics system.
Beyond the dining room, SchwarzGold offers a vibrant bar culture—a place for conversation, drinks and the occasional live cooking event, such as the "Küchenparty" in March 2026. The bar also features a "Liquid Kitchen" cocktail menu that bridges the restaurant's fine-dining and bar worlds. For private events, the restaurant accommodates up to 60 seated guests; the bar above can host up to 450. Both spaces are barrier-free and offer parking.
Recognition
Ambience
Details
History
High quality cooking
Concept Casual fine dining in the spectacular setting of the industrial heritage site Kokerei Hansa. Classic and vegetarian menus, each consisting of six courses. Culinary Style Pierre Beckerling cooks with fiery flair! Creative, innovative, and with that touch of craziness needed for “straight outta the Ruhr area.” Maggi herbs, pardon lovage, garum accentuated the “Magic Egg,” which was presented in two versions: as a slow-cooked egg with crispy chicken skin and generously portioned caviar. And as an egg yolk cream with fried Jerusalem artichoke. The pan-seared venison loin was wonderfully tender and aromatic, given a Turkish-Arabic touch by the balanced heat of an Acili Ezme crust and the eggplant aroma of baba ganoush. Excellent was the Beyond Sweetness dessert centered around a cucumber sourced from the aquaponic urban farm on the Kokerei grounds. The chefs often serve their own dishes and are happy to answer all questions. Wine Around 200 wines from all major European wine-growing countries. The selection continues to grow, thanks to the highly dedicated sommelier Sebastian Sareika. The non-alcoholic pairing options are equally creative. Atmosphere Black armchairs face tables upholstered in gold-colored leather. The restaurant’s name sets the design agenda. Conclusion Structural change in the Ruhr region? It has rarely been so glamorous and crazy at the same time.
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