Restaurant Renger-Patzsch Berlin


TODAY AT RENGER-PATZSCH

Aperitiv recommendation: Woodruff Sprizz	8.50

Special recommendation:
Tarte Flambée aux Girolles: with chanterelles, onions, bacon and Emmentaler cheese	14,50
With a glass (0,2l) of ice cold Cider from Normandy	5.-


Our menu:	35.50
Iced cucumber soup with gin sorbet or Spicy bell pepper papaya soup (8.50)
**
Saltimbocca with chanterelles risotto, porcini cream and jus (21.50)
or
Grilled wild broccoli with topinambour, seeds and nuts on sweet potato puree and salsa Chimichurri (veg.) (20.50)
**
Apricot crumble cake with lemon-bergamote sorbet and chantilly cream (8.50)



WINE RECOMMENDATION
Collage sauvignon blanc, 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
Marinated Melon salad with herbs and Feta cheese cream	11.50
Agentinian Roastbeef with tatar Sauce und leafy Salad	14.50
Summer salad with green beans, nectarines and red onions	9.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Bretonian Artichoke with 3 Dips	13,50


MAIN COURSES
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Boeuf Bourguignon from Irish beef cheeks with grandma style garnish	21.50
Lamb rump with zucchinis and couscous with raison and almonds	21.50
Sea Bass fillet on mediterranean Fish stew	22.-
Big chops from Thuringian Duroc pork, with spaetzle and pointed cabbage	24.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)	17.50
New Matjes “Hausfrauen Art” with roasted potatoes	18.50

DESSERT
raspeberry Sorbet	6.50
Crème Brûlée: burnt vanilla cream	6.50
Macarons with ruby Chocolate mousse, white chocolate ice cream and marinated berries	8,50
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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