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 (2G+, with  distance and mask, negative test or proof of booster required)

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.




Restaurant Renger-Patzsch
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





Winter pear

Homemade pear vanilla syrup, Myers’s rum, pear, pear juice and cinnamon 9.50

Kale with Bremen Pinkel sausage and boiled potatoes 18.50

Tarte Flambée aux Poires et Jambon:: with onions, pears, mozzarella and Serrano ham 13.50

With a glass of freezing cider from Normandy 5.-  
OUR MENU 37,50  
Potato and leek soup with fine vegetables (8.50)


Zurich sliced veal fillet with spaetzle (24.50)


Mushroom and chestnut puff pastry pie with glazed roots and mushroom jus (20.50)


Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50)


Marzipan nougat parfait with caramelized pears and foamed crème anglaise (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 winter salad with pears, nuts and kernels 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Baked goat cheese with various beets  11.50
Alsatian black pudding with balsamic lentils and small vegetables 14.50
Home-cured salmon with chicory and orange salad  13.50
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  17.50
Fillet of Skrei on sauteed Swiss chard and Parisienne potatoes 26,-  
Entrecôte vom Black Angus Rind mit Pommes Pont Neuf und Sauce Bernaise 25.50
Roasted pink duck breast with glazed navettes and duchess potatoes
Braised lamb shoulder with Jerusalem artichoke and black salsify vegetables and brioche dumplings 24.50
Sorbet 6.50
Crème Brûlée: burnt vanilla cream 8.50
French raw milk cheese variation 11.-  
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.

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


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!