Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Negroni Sprizz Campari, Martini Rosso, Bombay Saphire Gin, Cremant 9.50

SPECIAL RECOMMENDATION Tarte flambée aux citrouilles Tarte flambée au poire: with pear, goats cheese and Serrano ham 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 36.50
Black salsify soup with caramelized chestnuts and truffles Beef Sauerbraten with red cabbage and bread dumplings or Roasted chicory on saffron and orange risotto * Apple and plum crumble with vanilla custard
WINE RECOMMENDATION

Crémant d’Alsace André Dock
Glass 0.1L 9.50
Rock Me Amadeus, Sauvignon blanc, Grüner Veltiner , Hammel Winery, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90
Châteu Laulerie, Merlot, Cabernet Sauvignon,Cabernet Franc, Malbec, Reserva fût, 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

Black salsify soup with caramelized chestnuts and truffles	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
Goose liver parfit, port jelly, brioche	15.50
Halibut ceviche with avocado, escabeche and sweet potato crisps	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	20.50
Roasted chicory on saffron and orange risotto	21.50
Roasted salmon fillet on saffron and orange risotto	26.50
Beef Sauerbraten with red cabbage and bread dumplings	25.50
Beef filet with potato-onion terrine, braised leeks and peppercorn sauce	27.00

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Apple and plum crumble with vanilla custard	9.50
Chocolate fondant, salt caramel, vanilla ice cream	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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