Restaurant Renger-Patzsch Berlin

Reopening on Friday, May 28th, 2021

Dear guests, we have used the long closing time to convert the Renger-Patzsch corona-compliant. We have created an additional room that allows us to place our guests at a greater distance. In addition, we will have an additional, larger booth for events in the long term.

Thank you for your long patience and support, we are all looking forward to seeing you, and looking forward to getting started again.

Your Renger-Patzsch team

Waiter / waitress / cook with wanted. We offer good pay, a good working atmosphere, good quality of food and drinks and, if necessary, good training.

TODAY AT RENGER-PATZSCH

APERITIF RECOMMENDATION Autumn fig Fig, Hendricks gin, homemade fig syrup, brown rum 7 years 9.50	9.50

SPECIAL RECOMMENDATION
Zurich sliced veal fillet with butter spaetzle 24.50 Hungarian goulash soup with chives sour cream 11.50 Tarte Flambée aux Citrouilles: with pumpkin, pumpkin seeds, seed oil, onions, bacon and Emmental cheese 13.50
Tarte Flambée augirolles: with chanterelles, onions, ham and Emmentaler cheese 14.50


OUR MENU

Soup of three pumpkins with roasted seeds and Styrian seed oil (8.50) Guinea fowl supreme with autumn roasted vegetables and caramelized walnuts (21.50) or Finger Noodles with Sauerkraut, apple und caramelized walnuts (19.50) Brie de Meaux, filled with walnut and mascarpone cream, with port wine plum ice cream (9.50) or Pear eclair with popcorn ice cream and chocolate sauce (9.50)

WINE RECOMMENDATION
Rock me Amadeus, Sauvignon blanc & grüner Veltliner, 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
Colorful autumn salad with pears, nuts and kernels	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Two kinds of goat cheese with quince chutney, honey and salted caramel hip	11.50
Black pudding strudel with a small Jerusalem artichoke frisée salad	13.50
King prawn "super extra colossal" on seafood risotto	16.50

MAINS
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	18.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	17.50
Duet of turbot and Arctic char on sauteed spinach and wild rice	28.50
Venison two ways with creamed savoy cabbage and finger noodles	24.50
Savoy cabbage filled with a veal stew with buttered potatoes	19.50

DESSERT
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	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. 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 (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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Renger-Patzsch

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