Reopening on Friday, May 28th, 2021
Dear guests, we have used the long closing time to convert the Renger-Patzsch corona-compliant. We have created an additional room that allows us to place our guests at a greater distance. In addition, we will have an additional, larger booth for events in the long term.
Thank you for your long patience and support, we are all looking forward to seeing you, and looking forward to getting started again.
Your Renger-Patzsch team
Waiter / waitress / cook with wanted. We offer good pay, a good working atmosphere, good quality of food and drinks and, if necessary, good training.
Christmas & New Year's Eve in Renger-Patzsch
We are closed on Christmas Eve and the Christmas holidays, on New Year's Eve we offer a special menu.
Booking (outside without restriction, inside 3G, from November 15, 2G (proof of vaccination or recovery))
Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059 From 21:00 you can always! come without a reservation.
Owner: Oliver Schupp
Wartburgstr.54 (Google Maps)
10823 Berlin (Schöneberg),
Near U-Bhf Eisenacher Straße (timetable)
fon +49 30 7842059
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|
Fig, Hendricks gin, homemade fig syrup, brown rum 7 years 9.50
|Tarte Flambée aux Citrouilles: with pumpkin, pumpkin seeds, seed oil, onions, bacon and Emmental cheese 13.50|
|With a glass of freezing cider from Normandy 5.-|
|OUR MENU 39,50|
|Soup of three pumpkins with roasted seeds and Styrian seed oil (8.50)
Wild boar from Mecklenburg two ways with creamed savoy cabbage and finger noodles (24.50)
Lentil dumplings on beetroot and yellow beetroot with horseradish foam (19.50)
Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50)
Curd dumplings with stewed plums and tonka bean ice cream (9.50)
|Rock me Amadeus, Sauvignon blanc & grüner Veltliner, 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|
|Colorful autumn salad with pears, nuts and kernels||10.50|
|Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions||14.50|
|Two kinds of goat cheese with quince chutney, honey and salted caramel hip||11.50|
|Veal roast beef with horseradish tartar sauce and a small salad||13.50|
|Fillet of pikeperch on Balsamic lentil ragout||14.50|
|Sauerkraut with bacon, smoked pork, smoked sausage and potatoes||18.50|
|Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)||17.50|
|White halibut fillet on sauteed spinach and wild rice||28.50|
|Bœuf Bourguignon from the Irish ox cheek with "Garniture Grand-Mère"||21.50|
|Berlin-style veal liver with roasted onions, mashed potatoes and apples||20.50|
|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||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. We are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team.
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!