Cook wanted!

Booking

Online reservations for the same day please only until 5:00 p.m., then by phone at +49307842059 (Our system is set up so that there is always a contingent available for "spontaneous", try your luck! From 9:00 p.m. 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:

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

Negroni

Gin, Campari, Martini Rosso and a squeeze of fresh Orange Juice

11.50

   
SPECIAL RECOMMENDATION

Tarte Flambée aux Chèvres: with goat cheese, potatoes, onions, and caraway seeds 14.50

Tarte flambée aux artichaux: with artichoke, onions, olives, capers und cherry tomatoes (Vegan) 15.50

 
With a glass of freezing cider from Normandy 5.-  
 
OUR MENU 39.50  
VEGETARIAN 36.50
Spicy Paprika Papaya Soup (8.50)

**

Braised lamb shoulder with bean ragout and rosemary potaotes (23.50)

or

Roasted cauliflower with cashew-cream, blue sweet potatoes and pomegranate (19.50)

**

Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50)

or

Rhubarb, rhubarb, rhubarb... (9.50)

WINE RECOMMENDATION  
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, 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  
Winter 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 apple-pear-chutney with salted caramell crisp 13.50
Oxtail ravioli with asparagus and parmesan espuma  14.50
Calf’s roastbeef with allumette potatoes and tartar sauce  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
Stuffed rabbit leg with wild broccoli carrots and pommes dauphines 22.50
Fjord Trout Filet with sauteed chards and beetroot fingernoodles 26.-   
Wild boar ragout with Brussel sprouts, quince and Macaire potatoes 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 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

 

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

 

 

 

 

3d tour of the restaurant: