Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH
last updated on 8/14/22

APERITIF RECOMMENDATION Limoncello Sprizz Limoncello (Silvio Grata), Lemon sirupand Crémant 9.50


SPECIAL RECOMMENDATION New Matjes “Hausfrauen Art” with roasted potatoes 19.50 Tarte Flambée aux girolles: with chanterelles, onions, bacon and Emmentaler 15.50
With a glass of freezing cider from Normandy 5.-

OUR MENU 39.50
VEGETARIAN 37.50
Chanterelles Soup (8.50) Or Iced beetroot raspberry soup with horseradish ice cream (8.50) Roasted duck breast with chanterelles and potatoe puree (23.50) or roasted wild broccoli with Jerusalem artichoke, sweet potato puree and pistachios (20.50) Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or zwetschgen datschi with vanilla ice cream and chantilly( 9.50)

WINE RECOMMENDATION
Ein Tag am Meer (a day at the sea), Sauvignon blanc, Hammel Winery, Palatinate
Glass (0.1l) 4.20 Glass (0.2l) 6.90
Merlot, Château Laulerie, Begerac
Glass (0.1l) 4.20 Glass (0.2l) 6.90


STARTERS
Colorful spring salad with various nectarrines and green beans	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Swordfish capaccio with citrus vinaigrette, grapetfruit and frisée	16.50
Goat cheese mousse with port wine figs and small salad	12.50
Swiss Wurst salat with Cheese, red onions, radishes and gherkins	13.50

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
Tri tip steak with fried onions, spätzle and small vegetables	23.50
Braised Lamb knuckle with creamy polenta and ratatouille	25.-
Scottish “Label Rouge” Salmon Fillet with lukewarm spinach, chickpea, and pomegranate salad	25.50

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

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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