Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH

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


SPECIAL RECOMMENDATION 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
VEGETARIAN 35.50
Fine asparagus soup with chervil sour cream (8.50) Zürcher Geschnetzeltes with spätzle and small vegetables (21.50) or 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) or Apricot cheesecake with raspberry sorbet (9.50

WINE RECOMMENDATION
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


STARTERS
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

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
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

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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