Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

Aperitiv recommendation: Homemade woodruff elderflower punch	8.50

Special recommendation:
New Matjes “Hausfrauen Art” with roasted potatoes	18.50
Tarte Flambée aux chanterelles: with chanterelles, onions, ham and Emmentaler cheese


Our menu:

Spicy paprika papaya soup (8.50) Pink roasted veal saddle on chanterelle risotto (21.50) or Roasted colorful carrots glazed with oranges, cardamom and honey, with fresh peas and nut butter potatoes (veg.) (21.50) Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50) or Basque cherry cake with tonka bean ice cream (9,50)

WINE RECOMMENDATION
Glass of freezing Cider 5,-
Green Silvaner, Hammel Winery, Palatinate
Glass (0.1l) 4.20 Glass (0.2l) 6.90
Saint-Roch, Grenache & Carignan, Languedoc
Glass (0.1l) 4.20 Glass (0.2l) 6.90


STARTERS
Summer salad with green beans, nectarines and red onions	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mousse with cherry chutney	11.50
Breton artichoke with three kinds of dips	13.50
Roast beef with sauce tartar an small salad	14.50
Fried pulpo with smoked couscous salad	14.50

MAIN COURSES
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Belly from Thuringian Duroc pork, with pointed cabbage and hearty rubbish	21.50
Duck Breast with broccoli Almonds and dauphine potatoes	22.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)	17.50
Salmon with lukewarm spinach, chickpea and pomegranade salad	23.50

DESSERT
Sorbet	6.50
Crème Brûlée: burnt vanilla cream	8.50
French raw milk cheese variation	10.-

ALSATIAN TARTE FLAMBÉE
Tarte flambée à la maison: with bacon and onions	8.50
Tarte flambée gratinée: with bacon, onions and Emmentaler	9.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne	12.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese	11.50
Tarte flambée paysanne: with apples, onions and black pudding	10.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler	11.50
Tarte flambée aux pommes: with apples, cinnamon and sugar	9.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar	13.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst	12.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes	14.50

We update our menu regularly.

Download drinks menu as pdf (1,5 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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