Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Negroni Spritz Campari, Martini Rosso, Bombay Saphire, Crémant 9.50

SPECIAL RECOMMENDATION New season matjes, fried potatoes, Hausfrauen sauce 21,50 Tarte aux Girolles with chanterelles, rosemary ham, onions, and cheese 15.50 With a glass of ice cider from Normandy 5.- Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 42.00
VEGETARIAN 36.50
Roasted tomato soup, goats cheese, basil, pinenuts Lamb rump, grilled courgette, rosemary potatoes, red wine jus or Chocolate mousse duo * Gooseberry Trifle
WINE RECOMMENDATION

Crémant d’Alsace André Dock
Glass 0.1L 9.50
Green Silvaner, Vinery Hammel, Palatine 0.1L 5.50 Glass 0.2L 8.90
Glass (0.1l) 5.50 Glass (0.2l) 8.90
Merlot, Malbec, Cabernet Franc, Reserva fût, Château Laulerie, 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

Roasted tomato soup, goats cheese, basil, pinenuts	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

**

Seared scallops, Romanesco puree, Nduja butter	17.50
Classic beef tartar, organic egg, crostini	18.50
Salade Nicoise with tuna tataki, heirloom tomatoes, organic egg, Laratte potatoes	22.00

**

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
Homemade Rösti, girolles mushrooms, spinach salad	21.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Lamb rump, grilled courgette, rosemary potatoes, red wine jus	26.50
Seared cod loin, sauce vin blanc, laratte potatoes, green peas	26.00
Braised pork cheeks, sauce au poivre, potato gratin, tenderstem broccoli	27.00

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Chocolate mousse duo	9.50
Peach melba	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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