News

Reopening on Friday May 15th at 6:00 p.m.!

 

Dear guests,

We would be happy to continue to cater to you with our unique tarte flambee and all of our other specialties.

Order easily by mail (until 5 p.m.) or by phone (from 5 p.m.) to pick up or to deliver (via Lieferando, only tarte flambée)

Booking

Dear guests,

Due to the current situation, we would like to offer two sevices if possible, one from 6pm to 8pm and from 8pm to 10pm. A table is then reserved for you for two hours. If you would like to stay longer, please let us know beforehand. Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059


 

 

Contact

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

 

openig-hours:
Mo. - Sa. from 6:00 p.m. until 11:00 p.m. (Corona)
Sunday: our day off
Credit cards: EC, Visa, Mastercard

 

 


 

Food & Drinks

   
 TODAY AT RENGER-PATZSCH  
   
Aperitiv recommendation: Woodruff Sprizz 8.50
 
Special recommendation:    
Tarte Flambée aux Girolles:  with chanterelles, onions, bacon and Emmentaler cheese 14,50
With a glass (0,2l) of ice cold Cider from Normandy 5.-
Our menu: 35.50
Iced cucumber soup with gin sorbet

or

Spicy bell pepper papaya soup (8.50)

**
Saltimbocca with chanterelles risotto, porcini cream and jus (21.50)
or
Grilled wild broccoli with topinambour, seeds and nuts on sweet potato puree

and salsa Chimichurri (veg.) (20.50)

**
Apricot crumble cake with lemon-bergamote sorbet and chantilly 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  
Marinated Melon salad with herbs and Feta cheese cream  11.50
Agentinian Roastbeef with tatar Sauce und leafy Salad 14.50
Summer salad with green beans, nectarines and red onions 9.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Bretonian Artichoke with 3 Dips 13,50
 
 
MAIN COURSES   
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Boeuf Bourguignon from Irish beef cheeks with grandma style garnish  21.50
Lamb rump with zucchinis and couscous with raison and almonds  21.50
Sea Bass fillet on mediterranean Fish stew 22.-
Big chops from Thuringian Duroc pork, with spaetzle and pointed cabbage 24.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)  17.50
New Matjes “Hausfrauen Art” with roasted potatoes
18.50
   
DESSERT  
raspeberry Sorbet 6.50
Crème Brûlée: burnt vanilla cream 6.50
Macarons with ruby Chocolate mousse, white chocolate ice cream and marinated berries 8,50
French raw milk cheese variation 10.00
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 chanterelles: with mushrooms, onions, bacon 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)


 

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

 

Impressions