Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH
last updated on 4/17/24

APERITIF RECOMMENDATION Pomegranate fizz Gin, pomegranate syrup, Crémant 9.50

ASPARAGUS Portion (1 pound raw & unpeeled) 1A Beelitz asparagus with new potatoes, brown butter or hollandaise sauce 21.50 We also offer: Cooked rosemary ham 11.50 Small zander fillet 14.50 Small breaded veal schnitzel 14.50 As tarte flambée: with asparagus, onions, ham and Emmental cheese 15.50 Plus a glass of ice-cold cider from Normandy 5,- SPECIAL RECOMMENDATION Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 41.50
VEGETARIAN 36.50
Asparagus cream soup with chive sour cream (8.50) Poularde supreme on asparagus tagliatelle, with dried tomatoes, rocket and pine nuts (25.50) or Roasted green asparagus and carrots with capers, almonds and dill pesto, plus nut butter potatoes (20.50) ** Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Iced biscuit roll with mint parfait and currants (9.50)

WINE RECOMMENDATION
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


STARTERS
Colorful salad with raddish, red onions, roasted nuts and seeds	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mousse with caramelized pineapple and salad bouquet	14.50
Seared scallop on beetroot and lentil salad	17.50
Fried green and white asparagus, with soft panko breaded egg and Grapefruit hollondaise	15.50

MAINS
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	19.50
Braised beef rib with red wine jus, wild garlic puree and caramelized carrots	25.50
Pink roasted lamb rump with merguez on bean cassoulet	26.50
Fried salmon fillet on chickpea, pomegranate and baby spinach 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	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 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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Albert Renger-Patzsch

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