Herbert Beltle earned his title as Berlin master chef on his way from the "Altes Zollhaus" in Berlin-Kreuzberg to his own restaurant "Aigner" and the "Rôtisserie Weingrün". He holds the Herford Prize as "Best Restaurateur in Germany".

Prime dish:

Braised Brandenburg farm-raised duck with sweetheart cabbage and glazed Jona Gold apples