Food and drink
Herbert Beltle, who has been awarded Berlin's "Master Chef" title and the honorary "Best Gastronome" award, uses the freshest ingredients to create excellent regional Austrian and south German cuisine along with more modern, lighter dishes. Dishes include ice cream of potato-leek soup with fried scallops, Argentine pepper steak with Béarnaise sauce, pink-fried calf’s kidneys in mustard sauce with potatoes, and veal dumplings with mashed potatoes and beets. The wine list is excellent and there are fine beers such as freshly tapped Bitburger or Berliner Pilsner.
Aigner’s signature dish is Tafelspitz, boiled beef with horseradish, served in a large brass kettle with haunch and shoulder of beef, vegetables, savoy cabbage, crème fraiche and apple-flavoured horseradish.
The elegant interior of the restaurant features original Thonet Jugendstil furnishings of the legendary Viennese Cafe Aigner, from which the restaurant takes its name. The ambiance is refined and brings to mind Habsburg-era Austria. In summer, guests can dine on the terrace and private groups may make use of a separate reception with billiard table.
Old fashioned service, though not as stuffy as you might think.
Aigner enjoys a superb location on the Gendarmenmarkt in Berlin Mitte, with views of both the French and German cathedrals. The Schauspielhaus theatre is only a few steps away.
Mains from 10-25 euros.
- Business travellers