Restaurant Renger-Patzsch Berlin


TODAY AT RENGER-PATZSCH

Aperitiv recommendation: Bellini: White Peach purée, peach liquer, Crémant	9.50

Special recommendation:
Tarte Flambée aux Girolles: with chanterelles, onions, bacon and Emmentaler cheese	14.50
With a glass (0,2l) of freezing Cider from Normandy	5.-


Our menu:	35.50
Goat cheese variation with pepper plums (10,50)
**
Fried guinea fowl supreme with roasted vegetables and potatoe spots (22.50)
or
Pumkin Confit and Dumpling with selleriac puree and mushroom jus (veg.) (20.50)
**
Brie de Meaux, filled with walnut mascarpone cream, with port wine plum ice cream (8,50) or Apple strudel with vanilla ice-cream and whipped 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
Soup made from three kinds of pumpkins with roasted seeds and Styrian seed oil	8.50
Himmel and Äad	13.50
Colorful autumn salad with pears and roasted nuts	9.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Vitello Tonnato with caperberries and creamy tuna sauce	12,50


MAIN COURSES
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Szegediner Krautfleisch with home-made potatoe dumpling	18.50
Boiled beef with horseradish sauce, butter potatoes and small vegetables	21.50
Pan fried pikeperch with spelt-pumpkin risotto	22,50
Zwiebelrostbraten with Spätzle, cream savoy cabbage and small vegetables	22.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)	17.50
New Matjes "Hausfrauen Art" with roasted potatoes	18.50

DESSERT
Blackberry Sorbet	6.50
Crème Brûlée: burnt vanilla cream	6.50
French raw milk cheese variation	10.00
Chocolate varieties	10.50

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.

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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