Goldener Anker

The likeable TV chef Björn Freitag is a household name. In 1997, at the age of 23, he took over this long-established restaurant, breathing new life into the kitchen. In 2002 the place was awarded a MICHELIN star, which he and his team have held on to ever since. The setting is lovely, too: the decor is sophisticated and elegant, which is perfectly suited to the classically based cuisine with modern influences. The wonderful flavours of excellent produce are combined in an extremely harmonious way. The charming and accomplished front-of-house team will accompany you through the evening. There is also a cookery school in the same building.

• Long-standing family legacy and TV chef ownership: Goldener Anker is run by Björn Freitag, a well-known German TV chef who took over the restaurant at age 23 in 1997, which was originally his parents' establishment. This personal family history adds a unique dimension to the Michelin-starred restaurant.

• Combination of classic French cuisine with modern seasonal influences: The menu offers a modern and seasonal take on classic French dishes, exemplified by creative presentations such as a mosaic of salmon trout with apple pieces, spicy onion broth, baby leeks, rye bread chips, and smoked crème fraîche. This blend of tradition and innovation is a hallmark of the restaurant.

• On-site cookery school and regional beverage pairing: The restaurant shares its building with a cookery school, offering guests an educational culinary experience. Additionally, in keeping with local customs, the staff expertly serve a crisp pilsner beer alongside the fine dining menu, which is unusual for Michelin-starred establishments that typically emphasize wine pairings.

The most honored or signature ingredients at the Michelin-starred restaurant Goldener Anker in Dorsten include:

• Salmon trout: Featured in a signature dish as a beautifully presented mosaic, showcasing the freshness and delicate flavor of the fish.
• Apple: Used fresh and fruity in the salmon trout dish, adding a crisp and sweet contrast.
• Onion: Incorporated as a delicately spicy onion broth, providing depth and warmth to the dish.
• Baby leeks: Adding a tender, mild vegetable element that complements the fish and broth.
• Rye bread chips and smoked crème fraîche: Offering texture and smoky creaminess to balance the dish.

These ingredients are combined in a signature dish that exemplifies the restaurant's modern and seasonal take on classic cuisine, highlighting harmonious flavor combinations and refined presentation.

Tasting Menu

• 4-Gänge: €140
• 5-Gänge: €155
• 6-Gänge: €170

Signature Dishes

• Gelbflossenmakrele: €1.40 (part of 4-Gänge)
• Bärlauch-Ricotta-Ravioli: €1.70 (part of 6-Gänge)
• Salzwießelnlamm: €2.50 (part of 5-Gänge or à la carte)

A La Carte

• Käseauswahl vom Tölzer Kasladen: €3.00