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 with with pumpkin, onion, bacon, and Emmental 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
Pumpkin soup with roasted pumpkin seeds Pumpkin risotto with goats cheese, crispy sage and pine nuts or Homemade potato dumplings with porcini mushrooms, savoy cabbage and walnuts * 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
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

Pumpkin soup with roasted pumpkin seeds	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
Seared duck liver, lamb lettuce and raspberry	16.50

**

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
Pumpkin risotto with goats cheese, crispy sage and pine nuts	21.50
Cod fillet with spinach, potato gratin and lemon beurre blanc	27.50
Corn fed chicken supreme on pumpkin risotto	26.00
Seared Brandenburg venison with porcini mushrooms and savoy cabbage	27.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Pistachio Tiramisu	9.50
Bread and butter pudding with caramel sauce and 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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