Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Limoncello Spritz Limoncello di Calabria, homemade lemon syrup, crémant, basil 9.50
OUR ASPARAGUS Portion (1 pound raw & unpeeled) 1A Beelitz asparagus with new potatoes, brown butter or hollandaise sauce 23.50 with Boiled rosemary ham 11.50 Small char fillet 15.50 Small breaded veal schnitzel 15.50 As a tarte flambée: with green asparagus, onions, ham and Emmental cheese 15.50
SPECIAL RECOMMENDATION Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 42.50
VEGETARIAN 36.50
Asparagus cream soup with wild garlic pesto Coq au vin on potato mash or Wild garlic risotto with green asparagus and roasted cherry tomatoes * Strawberry Elderflower Cheese Cake
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

Asparagus cream soup with wild garlic pesto	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
Grilled calamari on arugula, with cherry tomatoes and lemon dressing	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	20.50
Wild garlic risotto with green asparagus and roasted cherry tomatoes	21.50
Coq au vin on potato mash	25.50
Fried fillet of fjord trout on chard, new potatoes with horseradish foam	26.50
Rack of lamb with red wine-rosemary jus, lamb croquette and potato-wild garlic puree	32.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Rhubarb Apple Crumble with Vanilla Custard	9.50
Strawberry Elderflower Cheesecake	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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