Corona

Our air is purified by Hepa-13 filters. Our waiters wear face masks, the tables have a safety distance of 1.5 m

 

Renger-Patzsch to go

We would be happy to continue to cater to you with our unique tarte flambee and all of our other specialties.

Order easily by mail (until 5 p.m.) or by phone (from 5 p.m.) to pick up or to deliver (via Lieferando, only tarte flambée)

 

Apprentice wanted!

 

Booking

Dear guests,

Due to the current situation, we would like to offer two sevices if possible, one from 6pm to 8pm and from 8pm to 10pm. A table is then reserved for you for two hours. If you would like to stay longer, please let us know beforehand. Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059


 

 

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:
Mo. - Sa. from 6:00 p.m. until 11:00 p.m. (Corona)
Sunday: our day off
Credit cards: EC, Visa, Mastercard

 

 


 

Food & Drinks

   
 TODAY AT RENGER-PATZSCH  
   
Aperitiv recommendation:

Rosemary tequila sour:

Pink grapefruit juice, tonic water, rosemary syrup, tequila

 

9.50
 
Special recommendation:    
Tarte flambée aux Citrouilles: with pumkin, pumkin seed and oil, onions and bacon 13.50
With a glass (0,2l) of freezing Cider from Normandy 5.-
Our menu: 36.50
Soup made from three kinds of pumpkins with roasted seeds and Styrian seed oil (8.50)
**
Corn-fed chicken breast, confied in hay butter with almond broccoli, carrots and pommes
or
Rutabaga Medallion with colourful puree (veg.) (20.50)
**
Brie de Meaux, filled with walnut mascarpone cream, with port wine plum ice cream (8,50)

or

Topfenknödel with quince-pear-compotte and popcorn ice 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  
Goat cheese Variation with beetroot and apples 11.50
Rabbit liver with balsamic lentils and small vegetables   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
Calf’s Roastbeef with shallot vinaigrette and Jerusalem artichoke-quince Salad 14.50
 
 
MAIN COURSES   
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Deer calf variation with creamed savoy cabbage, finger noodles and red currant jus  23.50
Stuffed savoy cabbage with fondant potatoes and small vegetables  20.50
Pike perch fillet with braised chicoree, Parisienne potatoes and edamame 22.50
Braised Ox Cheeks with mashed potatoes und turnips   21.50
Squab breast in a green blanket, confied legs, savoy cabbage and fondant potatoes 28,50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)  17.50
 
   
DESSERT  
Blackberry Sorbet 6.50
Crème Brûlée: burnt vanilla cream 6.50
French raw milk cheese variation 10.00
Tarte Tatin with calvados ice cream 9.50
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)


 

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

 

Impressions