Reopening on Friday, May 28th, 2021

Dear guests, we have used the long closing time to convert the Renger-Patzsch corona-compliant. We have created an additional room that allows us to place our guests at a greater distance. In addition, we will have an additional, larger booth for events in the long term.

Thank you for your long patience and support, we are all looking forward to seeing you, and looking forward to getting started again.

Your Renger-Patzsch team

 

Waiter / waitress / cook with wanted. We offer good pay, a good working atmosphere, good quality of food and drinks and, if necessary, good training.

 

Christmas & New Year's Eve in Renger-Patzsch

We are closed on Christmas Eve and the Christmas holidays, on New Year's Eve we offer a special menu.

 

Booking (outside without restriction, inside 3G, from November 15, 2G (proof of vaccination or recovery))

Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059 From 21:00 you can always! come without a reservation.


 

 

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:

Opening hours:

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

 

 


 

Food & Drinks

 

 

 TODAY AT RENGER-PATZSCH  
   
APERITIF RECOMMENDATION

Autumn fig

Fig, Hendricks gin, homemade fig syrup, brown rum 7 years 9.50

9.50
 
SPECIAL RECOMMENDATION    
 
Tarte Flambée aux Citrouilles: with pumpkin, pumpkin seeds, seed oil, onions, bacon and Emmental cheese 13.50
With a glass of freezing cider from Normandy 5.-  
 
OUR MENU 39,50  
VEGETARIAN 34,50
Soup of three pumpkins with roasted seeds and Styrian seed oil (8.50)

**

Wild boar from Mecklenburg two ways with creamed savoy cabbage and finger noodles (24.50)

or

Lentil dumplings on beetroot and yellow beetroot with horseradish foam (19.50)

**

Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50)

or

Curd dumplings with stewed plums and tonka bean ice cream (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 autumn salad with pears, nuts and kernels 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Two kinds of goat cheese with quince chutney, honey and salted caramel hip  11.50
Veal roast beef with horseradish tartar sauce and a small salad           13.50
Fillet of pikeperch on Balsamic lentil ragout  14.50
 
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
White halibut fillet on sauteed spinach and wild rice 28.50
Bœuf Bourguignon from the Irish ox cheek with "Garniture Grand-Mère" 21.50
Berlin-style veal liver with roasted onions, mashed potatoes and apples 20.50
 
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)


 

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 from mid-November!

Impressions