Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Limoncello Spritz Limoncello, Crémant, house made lemon sirup 9,50

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

OUR MENU 42.50
VEGETARIAN 37.50
Pumpkin cream soup with torrefied seed and seed oil (8.50) Venison Medley with hazelnut “Schupfnudeln” and cabbage and pumpkin (25.50) or Haselnut “Schupfnudeln” with cabbage and porcini mushrooms (21.50) Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Apfelstrudel with vanilla sauce and vanilla icecream(9.50)

WINE RECOMMENDATION
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate
Glass (0.1l) 4.20 Glass (0.2l) 6.90
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate
Glass (0.1l) 4.90 Glass (0.2l) 7.90


STARTERS
Summer salad with radishes and torrefied nuts and seeds	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mouuse with port wine figs and small salad	14.50
Langoustine ravioli with samphire green and pernod foam	17.50
Calf’s roastbeef on toasted pumpernickel with grape must mayo	16.50

MAINS
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	19.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	18.50
Calf’s kidney in Dijon mustard sauce with Rösti and Romanesco	20.50
Monk fish fillet with sautéed chards with pesto cetarese and dauphin potatoes	27.-
Beef Roulade with potato puree and glazed turnips	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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