Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Limoncello Spritz Limoncello di Calabria, homemade lemon syrup, crémant, basil 9.50

SPECIAL RECOMMENDATION Tarte aux Girolles with chanterelles, rosemary ham, onions, and cheese 17.50 With a glass of ice cider from Normandy 5.- Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 42.00
VEGETARIAN 36.50
Gazpacho with croutons and crispy pancetta Veal strips, girolles mushrooms, homemade Rösti, seasonal veg or Homemade Rösti, girolles mushrooms, spinach salad * Strawberry Elderflower Cheese Cake
WINE RECOMMENDATION

Crémant d’Alsace André Dock
Glass 0.1L 9.50
Green Silvaner, Vinery Hammel, Palatine 0.1L 5.50 Glass 0.2L 8.90
Glass (0.1l) 5.50 Glass (0.2l) 8.90
Merlot, Malbec, Cabernet Franc, Reserva fût, Château Laulerie, Bergerac
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

Gazpacho with croutons and crispy pancetta	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

**

Vitello Tonnato, wild herb salad, fried capers	16.50
Tuna tartare with avocado, radish and ginger yuzu dressing	17.50
Heirloom tomato bread salad with basil pesto and burrata	17.00
Ceasar Salad, with corn fed chicken supreme, organic egg, pancetta and parmesan	22.00

**

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
Homemade Rösti, girolles mushrooms, spinach salad	21.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Veal strips, girolles mushrooms, homemade Rösti, seasonal veg	25.50
Fish & Chips: Beer-battered cod, homemade chips and remoulade, minted pea purée	26.00
Entrecote, sweet potato dice, tomato avocado salad, chimichurri	29.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Homemade Waffles with Vanilla Ice Cream and Blueberries	9.50
Strawberry Elderflower Cheesecake	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.

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

Download drinks menu as pdf (0,6 MB)

Albert Renger-Patzsch (1897-1966) is recognized as a pioneer of German landscape photography. His pictures hang in great museums throughout the world including the MOMA in NY. Renger Patzsch was a friend of Oliver's grandfather Fritz Schupp, renowned architect of "Zeche Zollverein", a World Heritage site. He collected Renger Patzsch's works which Oliver has been fortunate to inherit. Their timeless and moving beauty symbolizes our no- nonsense and earthy cuisine. Wikipedia

Oliver Schupp, Owner

Restaurant Renger-Patzsch

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Albert Renger-Patzsch

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