Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Wild berry Spritz Seasonal berries, organic lime, Crémant 9.50

SPECIAL RECOMMENDATION Tarte Flambée aux girolles: with chanterelles mushrooms, onion, bacon and Emmental cheese 15,50 With a glass of ice cold cider from Normandy 5.- New Matjes with fried poatoes and “Hausfrauensosse” 20.50 Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 41.50
VEGETARIAN 36.50
Chanterelle soup with chive sour cream Veal strips with sautéed chanterelles and rösti or Creamed chanterelles on potato rösti with lukewarm spinach salad * Blueberry Cheesecake

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
Chanterelle cream soup with chive sour cream	8.50
Colorful salad with carrots, red onions and nectarines	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mousse with marinated cherries and salad bouquet	14.50

**
Lyonnaisse salad: frisee, croutons, crispy lardons, warm dijon mustard dressing , oached organic egg	16.00
Sauteed scallops, cauliflower puree , pomegranate	16.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	19.50
Creamy chanterelles on potato rösti with lukewarm spinach salad	21.50
Sauteed tender stem broccoli with sweet potato puree , roast veg and dill salsa (vegan)	20.50

Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Sliced veal with chanterelles and rösti	26.50
Braised lamb shank in pinot noir jus , on ratatouille with rosemary potatoes	26.50
Sea bass filet on seafood , tomato pasta	25.50
**
Fruit Sorbet	6.50
Crème Brûlée: burnt vanilla cream	8.50
Blueberry cheesecake	9.00
Tarte au citron served with vanilla ice cream and marinated strawberries	9.50
French raw milk cheese variation	11.-

ALSATIAN TARTE FLAMBÉE
Tarte flambée à la maison: with bacon and onions	11.50
Tarte flambée gratinée: with bacon, onions and Emmentaler	12.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne	14.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese	14.50
Tarte flambée paysanne: with apples, onions and black pudding	13.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler	14.50
Tarte flambée aux pommes: with apples, cinnamon and sugar	11.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar	15.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst	14.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes	16.50
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 (0,6 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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