Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Mexican grapefruit Grapefruit juice, Tequila, rosemary syrup 9.50

SPECIAL RECOMMENDATION New matjes with fried potatoes and housewife sauce. 21.50 Tarte flambée aux girolles: Tarte flambée with girolles mushrooms, bacon, onions and Emmental cheese 17.50 With a glass of ice cold cider from Normandy 5.- Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 41.50
VEGETARIAN 35.50
Cream of chanterelle mushroom soup Roasted corn-fed poularde supreme with chanterelle risotto and wild broccoli or Chanterelle risotto with Parmesan * Strawberries, mascarpone, shortbread

WINE RECOMMENDATION
Crémant d’Alsace André Dock
Glass 0.1L 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


Cream of chanterelle mushroom soup	8.50
Mixed salad with carrots, red onions and nectarines	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goats cheese mousse, marinated beets, rocket and walnuts	14.50
Heirloom tomato bread salad with burrata and basil pesto	16.50
Pink roast beef on focaccia with sautéed chanterelles	17.50

**

Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	18.50
Sauteed tender stem broccoli, sweet potato puree and dill salsa (vegan)	20.50
Salade Nicoise with seared tuna, heirloom tomatoes, boiled egg, green beans and potato	21.50
Roasted corn-fed poularde supreme with chanterelle risotto and wild broccoli	21.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	26.50
Chanterelle risotto with Parmesan	20.50
Red prawns, calamari and clams with fregola (Sardinian pasta) in tomato sauce	26.50
Pink roasted lamb rump on cannellini beans with confit cherry tomatoes and cimichurri	27.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Sour cherry trifle with custard, lemon cream and Chantilly	9.50
Apricot almond tartlet with homemade white chocolate ice cream	9.50
French raw milk cheese variation	11.-


ALSATIAN TARTE FLAMBÉE

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 are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team.

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 (0,6 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

Contact

Albert Renger-Patzsch

Small & big events