Restaurant Renger-Patzsch Berlin

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)

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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