
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
Limoncello Spritz Limoncello, Crémant, house made lemon sirup 9,50 |
|
SPECIAL RECOMMENDATION
Tarte Flambée aux girolles: with chanterlles mushrooms, onion, bacon and Emmental cheese 15.50
With a glass of ice cold cider from Normandy |
|
OUR MENU 42.50 | |
VEGETARIAN 37.50 | |
Pumpkin cream soup with torrefied seed and seed oil (8.50)
** Venison Medley with hazelnut “Schupfnudeln” and cabbage and pumpkin (25.50) or Haselnut “Schupfnudeln” with cabbage and porcini mushrooms (21.50) ** Brie de Meaux, stuffed with walnut mascarpone cream, with port plum ice cream (9.50) or Apfelstrudel with vanilla sauce and vanilla icecream(9.50) |
|
WINE RECOMMENDATION | |
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate | |
Glass (0.1l) 4.20 Glass (0.2l) 6.90 | |
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate | |
Glass (0.1l) 4.90 Glass (0.2l) 7.90 | |
STARTERS | |
Summer salad with radishes and torrefied nuts and seeds | 10.50 |
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions | 14.50 |
Goat cheese mouuse with port wine figs and small salad | 14.50 |
Langoustine ravioli with samphire green and pernod foam | 17.50 |
Calf’s roastbeef on toasted pumpernickel with grape must mayo | 16.50 |
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 |
Calf’s kidney in Dijon mustard sauce with Rösti and Romanesco | 20.50 |
Monk fish fillet with sautéed chards with pesto cetarese and dauphin potatoes | 27.- |
Beef Roulade with potato puree and glazed turnips | 24.50 |
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 |
Tarte flambée aux artichaux: with artichoke, onions, olives, capers und cherry tomatoes (Vegan) | 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!
Impressions
3d tour of the restaurant: