Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Winter pear Homemade pear vanilla syrup, Myers’s rum, pear, pear juice and cinnamon 9.50

SPECIAL RECOMMENDATION

Kale with Bremen Pinkel sausage and boiled potatoes 18.50 Tarte Flambée aux Poires et Jambon:: with onions, pears, mozzarella and Serrano ham 13.50

With a glass of freezing cider from Normandy 5.-

OUR MENU 37,50
VEGETARIAN 34,50
Potato and leek soup with fine vegetables (8.50) Zurich sliced veal fillet with spaetzle (24.50) or Mushroom and chestnut puff pastry pie with glazed roots and mushroom jus (20.50) Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50) or Marzipan nougat parfait with caramelized pears and foamed crème anglaise (9.50)

WINE RECOMMENDATION
Rock me Amadeus, Sauvignon blanc & grüner Veltliner, 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
Colorful winter salad with pears, nuts and kernels	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Baked goat cheese with various beets	11.50
Alsatian black pudding with balsamic lentils and small vegetables	14.50
Home-cured salmon with chicory and orange salad	13.50

MAINS
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	17.50
Fillet of Skrei on sauteed Swiss chard and Parisienne potatoes	26,-
Entrecôte vom Black Angus Rind mit Pommes Pont Neuf und Sauce Bernaise	25.50
Roasted pink duck breast with glazed navettes and duchess potatoes	22.50
Braised lamb shoulder with Jerusalem artichoke and black salsify vegetables and brioche dumplings	24.50

DESSERT
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	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. 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 (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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