About Corona

We used the long closing time to convert the Renger-Patzsch corona-compliant. We have created an additional space that allows us to place you with more distance.


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)




Restaurant Renger-Patzsch
Owner: Oliver Schupp
Wartburgstr.54 (Google Maps)
10823 Berlin (Schöneberg),
Near U-Bhf Eisenacher Straße (timetable)
fon +49 30 7842059



Mon-Sat from 6:00 p.m. to 11:00 p.m., closed on Sundays
Cards: EC, Visa, Mastercard




Food & Drinks





Strawberry basil Martini

Woodland Strawberries, basil, Martini Rosato, Noilly Prat and Alsatian strawberry shnaps 9.50



Venison Ragout with kohlrabi and macaire potatoes        20,50

New Matjes “Hausfrauen Art” with roasted potatoes      19.50

Tarte Flambée aux Asperges: with asparagus, onions, ham and Emmentaler 14.50


With a glass of freezing cider from Normandy 5.-  
OUR MENU 37.50  
Fine asparagus soup with chervil sour cream (8.50)


Zürcher Geschnetzeltes with spätzle and small vegetables (21.50)


roasted wild cauliflower with green asparagus with jerusalem artichoke, sweet potato puree and pistachios (19.50)


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


Apricot cheesecake with raspberry sorbet (9.50


Green Silvaner, Hammel Winery, Palatinate
Glass (0.1l) 4.20      Glass (0.2l) 6.90  
Merlot, Château Laulerie, Begerac  
Glass (0.1l) 4.20      Glass (0.2l) 6.90
Iced cucumber lime soup with gin sorbet and radish cress 8.50
Colorful spring salad with various nectarrines 10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions  14.50
Melon salad with mint, wild fennel and feta cheese  11.50
Roasted pulpo with vegetable couscous and tomato vinaigrette 14.50
Brittonians Artichoke with 3 dips  12.50
Sauerkraut with bacon, smoked pork, smoked sausage and potatoes  18.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)  17.50
Braised short rips with orange and purple sweet potatoe puree and pointed cabbage 23.50
Meagre fillet with fennel risotto and samphire green 25.50
Lamb Rump with 6-bean stew and chorizo 22.50
Fruit Sorbet 6.50
Crème Brûlée: burnt vanilla cream 8.50
French raw milk cheese variation 11.-  
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


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!