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Frank Rosin |
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| Born |
1966-07-17 Born: Dorsten, DE |
| Apprenticeship/training |
1982 - 1985: Restaurant Kaiserau, Harald Schroer |
| Career |
1985 - 1990: Moving around to gain experience including such restaurants as: Chef de cuisine on SY Seacloud
since 1990: Restaurant Rosin, Dorsten
2004: * Guide Rouge (Michelin) |
| Philosophy |
I only do what's fun. |
| Membership |
"Junge Wilde" (The Wild Young Chefs) |
| Awards |
2006: most popular chef of Ruhr area, Prinz (German society magazine)
Nominated climber of the year, Der Feinschmecker (German trade journal) |
| Interesting tidbits |
TV
appearances on various cooking programmes on WDR, SAT.1, RTL, N-TV, DSF... |
| Publications |
1: Schmackofatz!. Knaur, 2004. ISBN 3426668874, € 19.,90
2: Fitness a la Carte. Wero Press, 2004. ISBN 3937588094, € 19.95 |
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Rosin |
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| Address |
Hervester Str. 18 -
Wulfen
46286 Dorsten
Germany > Nordrhein-Westfalen > Münster > Recklinghausen
number of seats: 60
number of employees: 12
SKZ (Service Index) 0.200
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| Staff |
Rosin, Frank (Chef de Cuisine)
Spies, Susanne (Sommelier)
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Phone
fax |
+49 (2369) 43 22
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email
Homepage |
frank_rosin ( at ) hotmail.com
www.frankrosin.de |
| Opening times |
Sunday & Monday days of rest
at 18.00 h |
| Prices |
Ala Carte ø 15,- € - 25,- €
Menu ø 54,- € - 85,- €
7 courses menu 85,- €
All credit cards
8 course menu 139 €
price per course = 17.375 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
115
80.4
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80
84.2
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62
84.8
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49
87.4
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
ooo+
16
*
hhh
XXX
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ooo+
17
*
hhh
XXX+
*tip k
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ooo+
17
*
hhh
XXX+
*tip k + s
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ooo+
18
*
hhh
XXX+
*tip k + s
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(17.2)
(18.3)
(16.5)
(16.0)
(16.5)
(17.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.33 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
226 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Famous for a creatve kitchen |
| Starter |
Confitierte Jakobsmuschel auf Bachkresse-Risotto und gegrillte Milchferkel-Haxe in Orange mit Spitzkohl-Fussball von Frühlings-Seidlingen |
| Main dish |
Carreé und Burger vom Limousin-Lamm mit Mallorcinischem Fenchel, Kartoffel-Baumkuchenspitzen und Bärlauch-Panna-Cotta |
| Dessert |
Halbgefrorene Latte von Perigord-Trüffel und Guiyana-Espuma |
| Seminars |
On request
139,- € per person |
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