Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

Aperitiv recommendation: Hugo	9.50

Fine asparagus soup with chervil sour creamecial recommendation:
Portion (1 pound raw & unpeeled) 1A Beelitzer asparaguswith new potatoes, brown butter or hollandaise sauce	13.50
	5.-
WITH

Boiled rosemary ham	36.50
Small pikeperch fillet
Small breaded veal schnitzel

As a tarte flambée: with asparagus, onions, ham and Emmentaler
As a salad: Colorful leafy salad with roasted green and white asparagus

As a menu:

Fine asparagus soup with chervil sour cream (8.50) Roasted corn poulard supreme with asparagus tagliatelle (21.50) or Fried green asparagus with fine bunch of carrots, fried almonds & capers, Potatoes and dill (veg.) (21.50) Rhubarb crumble cake with marinated strawberries and tonka bean and asparagus ice cream (8.50) or Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50)

WINE RECOMMENDATION
Glass of freezing Cider 5,-
Green Silvaner, 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
Two kinds of goat cheese with physalis and tomato vinaigrette	12.50
Summer salad with green beans, nectarines and red onions	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Organic egg on green sauce with jacket potatoes	11.-
Iced cucumber-ginger-lime soup with gin cucumber sorbet	8.50
Marinated veal fillet, with pumpkin seed oil dressing, beetroot, horseradish and frisée	12.50

MAIN COURSES
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Belly from Thuringian Duroc pork, with pointed cabbage and hearty rubbish	21.50
Lamb rump with fresh peas, rhubarb, pearl onions and Chateaux potatoes	22.50
Cheese dumplings with fried mushrooms in cream and small vegetables (veg.)	17.50
Eagle fish fillet on a Provencal stew	22.50

DESSERT
Sorbet	6.50
Crème Brûlée: burnt vanilla cream	6.50
French raw milk cheese variation	10.-

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.

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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