Renger-Patzsch take away

We would like to continue serving you with our unique tarte flambée even during the renewed closure of the company.

Mon- Sat from 17:00 to 20:00

Please note: from Sunday January 10th we will unfortunately have to stop our take away service

You can find our offer on our current take away menu.
Order easily by e-mail or by phone to pick it up, or via Lieferando to your home.

Thank you for your support!
Your Renger-Patzsch tea


Apprentice wanted!



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




Restaurant Renger-Patzsch
Owner: Oliver Schupp
Wartburgstr.54 (Google Maps)
10823 Berlin (Schöneberg),
Near U-Bhf Eisenacher Straße (timetable)
fon +49 30 7842059


openig-hours corona:

take away:  Mon - Sat from 5:00 p.m. until 8:00 p.m. (Corona)
Credit cards: EC, Visa, Mastercard




Food & Drinks

november: see our take away menu  
Aperitiv recommendation:

Rosemary tequila sour:

Pink grapefruit juice, tonic water, rosemary syrup, tequila


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 (veg. 32,50) 36.50
Soup made from three kinds of pumpkins with roasted seeds and Styrian seed oil (8.50)
Saddle of veal, with autumn roasted vegetables and fried polenta (22.50)
Homemade potato noodles with apple sauerkraut and caramelized walnuts (veg.) (17.50)
Brie de Meaux with walnut mascarpone cream, with port wine plum ice cream (8,50)


Curd dumplings with a variety of quince (8.50)

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
Goat cheese Variation with beetroot and apples 11.50
Alsatian blood pudding 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
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Deer Calf variation, with finger noodles, pumpkin topinambour vegetables and chestnuts  23.50
Pike perch fillet with braised chicory, soybeans and Parisienne potatoes  22.50
Thuringian Duroc pork belly, cooked for 18 hours, with caraway jus and kale pancakes 28,50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)  17.50
Blackberry Sorbet 6.50
Crème Brûlée: burnt vanilla cream 6.50
French raw milk cheese variation 10.00
Blood Orange Tartelette with pistachio ice cream 9.50
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


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