The story
Rosin, at Hervester Straße 18 in Dorsten, serves contemporary French cooking and holds one Michelin star for 2026. Frank Rosin opened the restaurant in 1991 at the age of 24, in his home town, and it has kept a Michelin recognition since 2003, according to the restaurant.
The menu combines French technique with international ideas. Cold-cooked yellowtail mackerel comes with avocado, papaya, salted almonds and a herb salsa. Charcoal-grilled artichoke arrives with eggplant and almond garlic, and a vegan version is available. Frank Rosin's signature Schmackofatz bites open a three- to five-course menu, which the Schlemmer Atlas rates at four Kochlöffel for 2026.
Sweets lean toward salt and bitterness. A Tanariva chocolate mousse is finished with olive oil, kalamansi and pistachio ice. Frozen Stilton is served with a late-harvest sugo, and the raw-milk cheese selection comes with apple and pear jelly and late-harvest ice cream.
Susanne Spies, the chef sommelier, pairs the food with a European-focused list of around 800 selections and about 30 wines by the glass. She pours aged vintages next to young German winemakers. The dining room has dark tones, white tablecloths and artwork on the walls. Service led by maître Jochen Bauer is friendly and professional, and the room is air-conditioned.
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.
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