Restaurant Renger-Patzsch Berlin

Corona

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

Renger-Patzsch take away

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

Daily from 16:00 to 21:00

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 team

And from the chef as a special throughout November:
Your St. Martin's goose (4.5-5kg, either pre-cooked or ready), with red and kale, dumplings and sauce
145 € (only on pre-order and for collection)

Apprentice wanted!

november: see our take away menu

TODAY, OKTOBER 31TH, 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 (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) or 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) or Curd dumplings with a variety of quince (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
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

MAIN COURSES
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

DESSERT
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

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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