Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH
last updated on 9/19/22

APERITIF RECOMMENDATION Grapefruit Sour Grapefruit juice with rosemary sirup tequila and Cassis 9.50


SPECIAL RECOMMENDATION Tarte Flambée aux girolles: with chanterelles, onions, bacon and Emmentaler 15.50
With a glass of freezing cider from Normandy 5.-

OUR MENU 39.50
VEGETARIAN 35.50
Chanterelles Soup (8.50) Iberian porc tenderloin medaillon with macaire potatoes creamed chanterelles and oven veggies (23.50) or Berner Rösti with creamed chanterelles and oven vegetables (19.50) Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Deconstructed Black forest gateau ( 9.50)

WINE RECOMMENDATION
Ein Tag am Meer (a day at the sea), Sauvignon blanc, Hammel Winery, Palatinate
Glass (0.1l) 4.20 Glass (0.2l) 6.90
Merlot, Château Laulerie, Begerac
Glass (0.1l) 4.20 Glass (0.2l) 6.90


STARTERS
Colorful spring salad with various nectarrines and green beans	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mousse with port wine figs and small salad	12.50
Himmel un Ääd: black pudding, fried onions, apples, and mashed potato	15.50
Marinated salmon with beet root remoulade, squash, dill-mayo and pumpernickel	16.50

MAINS
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	19.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	18.50
Braised beef Oysterblade in Pinot Noir, with bacon prunes, turnips and puree	23.-
Calf Cheeks “en blanquette” with chateau potatoes and small vegetables	23.50
Pike perch Filet with lentil stew and braised cucumber	24.50

DESSERT
Fruit Sorbet	6.50
Crème Brûlée: burnt vanilla cream	8.50
French raw milk cheese variation	11.-

ALSATIAN TARTE FLAMBÉE
Tarte flambée à la maison: with bacon and onions	9.50
Tarte flambée gratinée: with bacon, onions and Emmentaler	10.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne	13.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese	13.50
Tarte flambée paysanne: with apples, onions and black pudding	12.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler	13.50
Tarte flambée aux pommes: with apples, cinnamon and sugar	9.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar	14.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst	12.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes	15.50

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 (0,3 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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