The story
Goldener Anker, at Lippetor 4 in Dorsten, holds one Michelin Star in 2026 for its high quality cooking. TV chef Björn Freitag has run this French-leaning restaurant since 1997, on the edge of the Ruhr region where it meets the Münsterland.
Executive Chef Mick Verheijen cooks what Der Feinschmecker calls sophisticated comfort dishes with precise acidity. The menu runs four to six courses and changes with the season. Freitag describes the aim as classic and rooted in the region, yet current and open to the world. The Schlemmer Atlas awarded 3.5 Kochlöffel in 2026.
Recent menus list Skrei with white tiger prawn, sole in a tramezzini crust, and venison fillet with hazelnut and red cabbage. "Björns Liebling" is a roulade of heifer beef with Périgord truffle. Der Feinschmecker singled out a scallop with veal head gyoza and a North Sea sole with ras el hanout. A vegetarian menu is also offered, and it should be requested at least 24 hours ahead.
Amin Emadi leads the service and the wine selection, which runs to about 250 labels with a focus on Germany. The dining room is understated, with leather benches and modern art, set in a traditional inn. Dinner is served Wednesday to Saturday from 18:00.
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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