Restaurant Renger-Patzsch Berlin


TODAY AT RENGER-PATZSCH

Aperitiv recommendation: Raspberry-Woodruff Sprizz: Homebrewed Raspberry-Woodruff lemonade with Cremant	9.50

Special recommendation:
Tarte Flambée aux Girolles: with chanterelles, onions, bacon and Emmentaler cheese	14.50
With a glass (0,2l) of freezing Cider from Normandy	5.-


Our menu:	35.50
Creamy zucchini soup with fried shrimp or Iced gazpacho with cucumber sorbet (8.50)
**
Osso Bucco with creamy polenta and Artichokes (21.50)
or
Beet Root with horseradish celeriac puree with pepper cherrys (veg.) (20.50)
**
Brie de Meaux, filled with walnut mascarpone cream, with port wine plum ice cream (8,50) or Basque cherry cake with matcha 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 grilled mountain peaches	12.50
Burratina with heirloom tomatoes and rucola salad	12.50
Summer salad with green beans, nectarines and red onions	9.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Lamb merguez, made inhouse, with smocked couscous salad	12,50
Salmon and scallop carpaccio yuzu-vinaigrette, candied lemon and cucumber	15,50

MAIN COURSES
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Boeuf Bourguignon from Irish beef cheeks with Garniture grand Mère	21.50
Pork belly, cooked for 18 hours, with caraway jus, Schmarrn and Bavarian cabbage	20.50
Pan fried Pike Perch with lentils and braised cucumber	22,50
Lamb variation with mediterranean chickpea stew	23.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)	17.50
New Matjes "Hausfrauen Art" with roasted potatoes	18.50

DESSERT
Cassis Sorbet	6.50
Crème Brûlée: burnt vanilla cream	6.50
French raw milk cheese variation	10.00
Mille feuilles with caramelized figues and amaretto-almond 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)

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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