About Corona

We used the long closing time to convert the Renger-Patzsch corona-compliant. We have created an additional space that allows us to place you with more distance.

Booking

Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059 (Our system is set up so that there is always a contingent available for "spontaneous", try your luck! From 9:00 p.m. you can always come! without a reservation)


 

 

Contact

Restaurant Renger-Patzsch
Owner: Oliver Schupp
Wartburgstr.54 (Google Maps)
10823 Berlin (Schöneberg),
Near U-Bhf Eisenacher Straße (timetable)
fon +49 30 7842059
info@renger-patzsch.com

 

openig-hours:

Mon-Sat from 6:00 p.m. to 11:00 p.m., closed on Sundays
Cards: EC, Visa, Mastercard

 

 


 

Food & Drinks

 

 

 

 TODAY AT RENGER-PATZSCH  
   
APERITIF RECOMMENDATION

Ginger Fizz with a shot

Homemade ginger beer with lime syrup and Hendrick's Gin 9.50

 
ASPARAGUS    
 
Fine asparagus soup with chervil sour cream 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 9.50

Small pike-perch fillet.. 12.50

Small breaded veal cutlet 13.50

 

As tarte flambée: with asparagus, onions, ham and Emmentaler 14.50

As a salad: Colorful leaf salad with fried green and white asparagus 14.50

 
With a glass of freezing cider from Normandy 5.-  
 
OUR MENU 38.50  
VEGETARIAN 35.50
Fine asparagus soup with chervil sour cream (8.50)

**

Ossobuco of veal with saffron risotto and small vegetables  (22.50)

or

Fried Green Asparagus with Nut Butter Potatoes, Carrots, Dill Salsa, Capers and Almonds (19.50)

**

Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50)

or

Strawberry Rhubarb Cake with Buttermilk Lemon Egg Cream (9.50)

 

WINE RECOMMENDATION  
Sauvignon blanc "A day at the sea", 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 radisches 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Baked zucchini blossom with goat cheese and Sardinian tomatoes  12.50
Veal roastbeef on roasted pumpernickel with grape must mayo 14.50
Filet of red snapper with sweet potatoes and mangetout  15.50
 
MAINS   
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  17.50
Homemade head cheese with tartar sauce, roasted potatoes and a small salad 17.50
Fried fillet of Loup de Mer with braised fennel, triplets potatoes, dried tomatoes and olives 24.50
Lamb rump with roasted vegetables and potato gratin 23.50
 
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)


 

Renger-Patzsch

 

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


 

Small & big events

The Renger-Patzsch can also be booked exclusively for events such as weddings, company celebrations or other private celebrations (max. 90 people).

For smaller celebrations up to a maximum of 25 people, our separate room in the back of the restaurant is available

 

 

Larger groups - up to a maximum of 50 people - can celebrate in our newly created guest room from mid-November!

Impressions