Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH
last updated on 12/06/22 (valid until further notice until Chrismas)

APERITIF RECOMMENDATION Winter Apple Havana Club Rum (7years), apple juice, homemade vanilla cinnamon sirup -served warm or cold- 9.50


SPECIAL RECOMMENDATION Kale with “Bremer Pinkel” and potatoes 18,50 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 36.50
Chestnut soup seasoned with chocolate and port wine (8.50) Duck breast with creamed vanilla kohlrabi and duchesse potatoes (23.50) or Schupfnudeln with creamed apple sauerkraut and caramelized walnuts (18.50) Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Topfenknödel with plum compote (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, Bergerac
Glass (0.1l) 4.20 Glass (0.2l) 6.90


STARTERS
Autumn salad with pears and torrefied nuts and seeds	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Goat cheese mousse with pumpkin-apple-chutney and a small salad	12.50
Oxtail Croquette with portwine pear and lamb lettuce	16.50
Graved lox with endive and orange salad	15.50

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
Venison Medley with savoy cabbage, pumpkin, finger noodles	26.50
Monk fish with potatoes-orange-puree, sellerie, kaki and Brussel sprout leaves	25.50
Sauerbraten with bread dumpling and red cabbage	22.-

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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Albert Renger-Patzsch

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