Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Negroni Spritz Gin, Campari, Vermouth, Orange syrup, Crèmant 9.50

SPECIAL RECOMMENDATION Tarte flambée aux chevre: with artichoke, onion and goats cheese 15.50 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
Jerusalem artichoke soup with crispy sage Guinea fowl supreme on mushroom risotto with tender stem broccoli and tarragon sauce or Bean cassoulet with honey glazed carrots and crispy potatoes (vegan) * Warm chocolate mascarpone cake with cassis sorbet

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


Jerusalem artichoke soup with crispy sage	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
Goats cheese mousse, marinated beets, rocket and walnuts	14.50
Grilled calamaretti with lemon and garlic on rocket	16.00
Roast beef, sweet potato hash brown and chimichurri	17.00

**

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
Bean cassoulet with honey glazed carrots and crispy potatoes	20.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Venison with crispy polenta and savoy cabbage	25.50
Guinea fowl supreme on mushroom risotto with tender stem broccoli and tarragon sauce	26.00
Seared pikeperch with spring greens, sauteed potatoes and lemon-caper butter	26.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Warm chocolate mascarpone cake with cassis sorbet	9.50
Pear and blackberry crumble with 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.

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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