Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Limoncello Spritz Limoncello, lemon syrup, Crémant, basil 9.50

SPECIAL RECOMMENDATION Tarte flambée à asperge: with green asparagus and rosemary ham 14.50 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
Minted pea and potato soup with croutons and pancetta Boeuf Bourguignon with lardons, carrots, mushrooms and potatoes or Homemade hashbrown with spinach salad , beets and herb crème fraiche * 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


Minted pea and potato soupwith croutons and pancetta dust	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
Green asparagus, burrata and pistachio pesto	16.50
Warm octopus salad with potatoes, capers, olives and rocket	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
Homemade hash brown with spinach salad, beets and herb crème fraiche	19.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Boeuf Bourguignon with lardons, carrots, mushrooms and potatoes	25.50
Pork chop with fried potatoes and cabbage salad	26.00
Seared cod on tomato-fennel ragout with la ratte potatoes	26.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Vanilla-lime panna cotta with raspberry foam and biscuit crumbs	8.50
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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