Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Autumn Pear Havanna 7 anos, homemade cinnamon syrup, pear juice 9.50 Hot or cold

SPECIAL RECOMMENDATION Tarte Flambée aux citrouilles: with pumpkin, onion, bacon, and Emmental cheese 15.50 With a glass of ice cold cider from Normandy or a glass of Federweisser 5.- Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 41.50
VEGETARIAN 36.50
Parsnip soup with carmelised chestnuts Sauerbraten with red cabbage and dumplings or Schupfnudeln with Sauerkraut ,carmelised apples and walnuts (vegan) * Pear and blackberry crumble with custard

WINE RECOMMENDATION
Crémant d’Alsace André Dock
Glass 0.1L 9.50
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90


STARTERS
Parsnip soup with carmelised chestnuts	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
Gratinated goat cheese with fruit chutney and frisee salad	14.50
Black pudding on warm lentil salad	16.50
Seared scallops on cauliflower puree with pomegranate and samphire	17.00
**	15.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	19.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Sauerbraten with red cabbage and dumplings	24.50
Duck breast with vanilla kohlrabi and potato gratin	26.00
Seared salmon filet on saffon-orange risotto	26.00

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Saffron Panna Cotta with caramel sauce and pistachios	9.00
Pear and blackberry crumble with custard	9.50
Pistachio tiramisu	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 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

Contact

Albert Renger-Patzsch

Small & big events