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Weingrün: Time for the Important Things in Life

Traditional, hearty cooking with gourmet appeal from the open-flame wall grill. At Rotisserie Weingrün, Herbert Beltle relies on digital assistance.

Havelland apple-fed pork spare ribs, dry-aged entrecôte from Irish pasture-raised beef with Bearnaise sauce or Finnish ‘Flammlachs’ – a side of salmon pegged to a board, flame-grilled with honey and lemon pepper and flambéed with cognac. At the Weingrün, customers enjoy traditional, hearty cooking with gourmet appeal. The centrepiece of the rotisserie is the open-flame wall grill where Paderborn chicken, veal shank, Finnish ‘Label Rouge’ salmon and roast lamb alternate. The restaurant in Gertraudenstraße in Berlin-Mitte – close to the River Spree and just a few metres from the new Stadtschloss (city palace) – seats 80. And although Herbert Beltle, doyen of the Berlin restaurant scene, no longer does any of the cooking himself, ‘I do plan and discuss the menu at the Weingrün with my team.’ The restaurant focuses on local and seasonal products and dishes are always based on traditional French cuisine. Every 2 months or so, the 7-person team comes up with a new menu that always marries new culinary ideas with tried-and-tested customer favourites.

Neu fokussieren für die Zukunft

Beltle began his career in Oberstdorf as an apprentice chef under Wolfgang Beneke at Kurhotel Adula. This was followed by hotel management college in Heidelberg and further training as a chef, then stints in kitchens in England, Geneva and Cannes and at the Hotel Vier Jahreszeiten in Munich. His first positions in Berlin were in 1980/81 at the Hotel InterContinental and at the Kempinski, starting as sauce chef and later becoming sous chef. Beltle’s first head chef role was at Arabella in Munich. Then, in 1988 he finally set up his own restaurant: the Altes Zollhaus on the Landwehrgraben in Berlin. In 1999 came the Aigner in the Gendarmenmarkt, and then in 2007 he opened Rotisserie Weingrün. Beltle has thus run no fewer than 3 of Berlin’s culinary landmarks and at the same time breathed new life into the vineyard in the Palatinate region that he bought in 2005.

New focus for the future

A few years ago, he decided to sell the vineyard, the Aigner and the Altes Zollhaus. Instead of hosting gourmands, celebrities and politicians from all over the world at 3 popular restaurants, the winner of the Herford prize for Germany’s Best Restaurateur now focuses exclusively on his rotisserie. This new focus also meant developing a new online presence for the Weingrün. ‘In the past, a service provider maintained a single shared website for all 3 restaurants,’ says Beltle. ‘But I didn’t want a piecemeal approach, I wanted a modern website especially for the rotisserie. One that I can update myself in future.’ Hospitality Digital created the new website with its booking tool plus Google interface for a fixed monthly price.  The METRO company supports restaurateurs with tailored services and sustainable business solutions for digitalisation. Within 6 weeks, the new website and booking tool went live online. ‘METRO has really impressed me with this service and its customer support, and I am looking forward to working together in future.’

Customers can enjoy proprietary wines

The rotisserie and its customers also benefit from the winery Herbert Beltle used to own in the Palatinate region, which he ran with cellarer Wolfgang Grün. The red and white wines are named after the legendary 1920s Berlin restaurant Horcher. ‘The wines are a perfect match for the Weingrün cuisine. There are still some excellent bottles from the last 5 vintages just waiting for our guests.’

Herbert Beltle, Weingrün

DISH: Digital solutions for restaurateurs

Hospitality Digital has been offering digital solutions that simplify working processes in the hospitality industry since 2015. Whether a professional website, online shop, reservation tool, table planner or menu pricing – the portfolio is constantly being adapted to customers’ requirements to provide the best possible support for restaurateurs and make their lives easier. The demand for digital solutions is huge, which is clear from the increasing numbers of customers using the services of DISH since the start of the pandemic. The reservation tool, which is available in 16 countries, recently exceeded 3.8 million table reservations.


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