The story
SchwarzGold in Dortmund serves international fine dining at Emscherallee 11, inside the former cold storage hall of the Kokerei Hansa industrial site. Chef Pierre Beckerling earned a Michelin star in 2026 for the kitchen's creative, Ruhr-rooted cooking.
Pierre Beckerling leads the kitchen with Sascha Nies, and the menus draw on the people who came to the Ruhr region from Turkey, Italy, Poland and elsewhere and stayed. The chefs often serve their own dishes and are happy to answer questions at the table. Regional produce matters here too, with some ingredients grown on the site through aquaponics.
The Magic Egg comes two ways: a slow-cooked egg with crispy chicken skin and caviar, and an egg yolk cream with fried Jerusalem artichoke. Pan-seared venison loin gets a crust of Acili Ezme and an aroma of baba ganoush. The dessert Beyond Sweetness centers on a cucumber from the aquaponic urban farm on the Kokerei grounds. Guests choose a classic or vegetarian six-course menu.
Black armchairs face tables upholstered in gold-colored leather, and the restaurant's name sets the design. The wine list holds around 200 bottles from the major European wine countries, curated by sommelier Sebastian Sareika, and the non-alcoholic pairings are built with the same care. Aperitifs start in the bar, which sits directly above the restaurant.
Recognition
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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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