Restaurant Renger-Patzsch Berlin

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 (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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