TODAY AT RENGER-PATZSCH  
 
 
APERITIF RECOMMENDATION

Negroni Sprizz

Campari, Martini Rosso, Bombay Saphire Gin, Cremant  9.50
 

 

 

 

    
SPECIAL RECOMMENDATION

 

Tarte flambée aux girolles:

Tarte flambée with girolles mushrooms, bacon, onions and Emmental cheese  17.50

With a glass of ice cold cider from Normandy  5.-

 

Postdamer Stange 0.25l 4.- 0.5l 6.-

Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

 

  
 
OUR MENU 41.50  
VEGETARIAN 35.50
Potato-leek soup with bacon and crispy leek

**

Königsberger meatballs of veal, with parsley potatoes and small vegetables

or

Homemade Rösti with spinach salad, beetroot and herb sour cream

***

Apple and plum crumble with vanilla custard
WINE RECOMMENDATION  
Crémant d’Alsace André Dock  
Glass 0.1L 9.50  
Rosé, a blend of Zweigelt, Merlot, and Blauberger, Schüller Winery, Weinviertel, Austria
Glass (0.1l) 5.50     Glass (0.2l) 8.90  
Zweigelt Classic, Schüller Winery, Weinviertel, Austria  
Glass (0.1l) 5.50      Glass (0.2l) 8.90
Domaine Lafage, GN3 2020, Côtes Catalans, Grenache from 3 different sites, old vines (Vielles Vignes)  
Glass 0,1L 7,50       Glass 0,2L 11,90  
   
Potato-leek soup with bacon and crispy leek  8.50
Mixed salad with carrots, red onions and nectarines 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Caramelized goats cheese, fig and frisee salad 14.50
Mussels in white wine and butter sauce with garlic crostini 16.00
Pink roast beef with roasted porcini mushrooms and tarragon foam  17.50
 
**  
   
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  18.50
Sauteed tender stem broccoli, sweet potato puree and dill salsa (vegan)
 20.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes 26.50
Braised pork cheeks with horseradish sauce, potato mash and seasonal vegetables 26.50
Homemade Rösti with spinach salad, beetroot and herb sour cream 19.50
Fjord trout fillet with spinach, potato gratin and lemon beurre blanc 27.50
Königsberger meatballs of veal, with parsley potatoes and small vegetables 25.50
Briefly roasted Brandenburg venison with pumpkin puree and pointed cabbage 27.50
Homemade potato dumplings with porcini mushrooms, savoy cabbage and walnuts
 23.50
**
 
Fruit Sorbet 6.50
Crème Brûlée 8.50
White chocolate and apricot cheese cake with salt caramel 9.50
Apple and plum crumble with vanilla custard 9.50
French raw milk cheese variation 11.-  
 

ALSATIAN TARTE FLAMBÉE
 
Tarte flambée à la maison: with bacon and onions 11.50
Tarte flambée gratinée: with bacon, onions and Emmentaler  12.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne  14.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese  14.50
Tarte flambée paysanne: with apples, onions and black pudding  13.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler  14.50
Tarte flambée aux pommes: with apples, cinnamon and sugar 11.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar  15.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst 14.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes 16.50
Tarte flambée aux artichaux: with artichoke, onions, olives, capers und cherry tomatoes (vegan)  15.50
 

 

We are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team.