Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Autumn pear Havana Club 7 years rum, pear juice, homemade cinnamon syrup 9.50

SPECIAL RECOMMENDATION Tarte Flambée aux citrouilles: with pumpkin, onion, bacon and Emmental cheese 15.50 With a glass of ice cold cider from Normandy

OUR MENU 40.50
VEGETARIAN 36.50
Pumpkin cream soup with torrefied seed and seed oil (8.50) Beef Sauerbraten with red cabbage and napkin dumplings (24.00) or Wild broccoli with sweet potato puree and dill salsa (vegan) (19.50) Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Mousse au chocolat with blood orange sorbet and spiced oranges (9.50)

WINE RECOMMENDATION
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90


STARTERS
Autumn salad with radishes and roasted nuts and seeds	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mouuse with quince chutney and small salad	14.50
Vitello Tonnato	14.50
Lukewarm pulpo potato salad with capers and lemon zest	15.50

MAINS
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	19.50
Two types of deer calf with macchia potatoes and Brussels sprouts	26.50
Halibut filet with homemade Gnocchi ,Spinach and browned almond butter	25.50
Pink fried duck breast with vanilla kohlrabi and potato gratin	24.50

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
Tarte flambée aux artichaux: with artichoke, onions, olives, capers und cherry tomatoes (Vegan)	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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Albert Renger-Patzsch

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