Cook wanted!


Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059 (Our system is set up so that there is always a contingent available for "spontaneous", try your luck! From 9:00 p.m. you can always! come without a reservation). For New Year's Eve there are only seats at the high tables!




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



Mon-Sat from 6:00 p.m. to 11:00 p.m., closed on Sundays
Cards: EC, Visa, Mastercard




Food & Drinks




last updated on 2/20/24  

Pink Grapefruit Daiquiri

White Bacardi rum, Pink gapefruit juice, simple syrup 9.50



Tarte Flambée au chèvre: with goat cheese, marinated artichokes and onions



With a glass of ice cold cider from Normandy 

OUR MENU 41.50  
Potato-leek soup  with herb crème fraiche and crispy leeks  (8.50)


Short-roasted deer calf with homemade Schupfnudeln and sautéed pointed cabbage (25.50)


Homemade Schupfnudeln, with Sauerkraut, sautéed pointed cabbage and walnuts (vegan)( (19.50)


Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50)


Lukewarm mascarpone chocolate cake with berry couli and orange curd ice cream (9.50)

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
Winter salad with raddish, red onions, roasted nuts and seeds 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Gratinated goat cheese  with marinated beets and nut pesto 14.50
Tuna tartar with avocado, ginger-yuzu dressing and nori chips  16.50
Marrow bones with oxtail jam and crostini  15.00
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  20.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  19.50
Sirloin steak with homemade potato chips, bearnaise sauce and side salad 26.50
Sauerbraten with mashed potatoes, bacon plums and small vegetables 24.50
Fried Skrei Loin on cannelini beans and chorizo with salsa verde 25.50
Fruit Sorbet 6.50
Crème Brûlée: burnt vanilla cream 8.50
French raw milk cheese variation 11.-  
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 (0,3 MB)


Albert Renger-Patzsch


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



Larger groups - up to a maximum of 50 people - can celebrate in our newly created guest room!






3d tour of the restaurant: