Restaurant Renger-Patzsch Berlin


TODAY AT RENGER-PATZSCH

Aperitiv recommendation: Hugo	8.50

ASPARAGUS
Fine asparagus soup with chervil	8.50
Portion (1 pound raw & unpeeled) 1A Beelitz Asparagus with new potatoes, brown butter or hollandaise sauce	22.50
In addition we offer.
Cooked rosemary ham (from the correct pig)	8.50
Small pikeperch fillet	11.50
Small breaded veal schnitzel	12.50
As Alsatian Tarte Flambée: with asparagus, onions, ham and Emmentaler cheese	13.50
As Salad: Colorful leaf salad with roasted green and white asparagus	14.50


as menu:	35.50
Fine asparagus soup with chervil sour cream (8.50)
**
Fried corn chicken supreme with asparagus tagliatelle (21.50)
or
Roasted green asparagus with fermented carrots, roasted almonds & capers, potatoes and dill (veg.) (21.50)
**
Lemon bergamot tartlet with cereal ice cream (8.50)



WINE RECOMMENDATION
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
Goat cheese mousse with pepper plums and nut pesto	12.50
Sardinian fregola with seafood in tomato sugo	13.50
Fried loup de mer with fennel risotto	14.50
Spring salad with radishes, roasted nuts and red onions	9.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50

MAIN COURSES
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Braised lamb shoulder on bean stew with ovenpotatoes	21.50
Fried veal liver, Berlin style, with mashed potatoes and roasted onions	21.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)	17.50

DESSERT
Lychee Sorbet	6.50
Crème Brûlée: burnt vanilla cream	6.50
Asparagus Mousse in a spit cake blanket with rhubarb variation	10.50
French raw milk cheese variation	10.00

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 chanterelles: with mushrooms, onions, bacon 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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