Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Limoncello Spritz Limoncello, homemade lemon syrup, Crémant 9.50

SPECIAL RECOMMENDATION Tarte Flambée aux citrouilles: with pumpkin, onion, bacon, and Emmental cheese 15.50 With a glass of ice cold cider from Normandy or a glass of Federweisser 5.- Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 41.50
VEGETARIAN 36.50
Potato soup with basil-nut pesto and fried chorizo (veg. also possible) Boeuf Bourguignon from Irish ox cheek with “Garniture Grand Mère“ or Saffron risotto with braised fennel, salicornes, spinach and parmesan shavings * Warm plum crumble cake with vanilla ice cream

WINE RECOMMENDATION
Rock Me Amadeus, Sauvignon blanc & Green Valtenilla, Hammel Winery, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90
Pinot Noir, Rock’n Roll, Matthias Gaul, Palatinate
Glass (0.1l) 5.50 Glass (0.2l) 8.90


STARTERS
Potato soup with basil-nut pesto and fried chorizo (veg. also possible)	8.50
Mixed salad with carrots, red onions and nectarines	10.50
Salade Noix: with walnuts, Bleu d 'Auvergne, apples and red onions	14.50
Gratinated goats cheese with fig and port	14.50

**
Classic beef tartare with organic egg and crostini	16.50
Crayfish salad on garlic crostini	17.50
Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	19.50
Saffron risotto with braised fennel, salicornes, spinach and parmesan shavings	21.50
Sauteed tender stem broccoli with sweet potato puree , roast veg and dill salsa (vegan)	20.50

Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Boeuf Bourguignon from Irish ox cheek with “Garniture Grand Mère“	24.50
Pink roasted lamb rump on bean cassoulet, with crispy potato cubes and merguez	26.50
Monkfish medallions on saffron risotto and spinach	27.00

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Warm plum crumble cake with vanilla ice cream	9.00
Raspberry trifle with roasted pistachios	9.50
French raw milk cheese variation	11.-

ALSATIAN TARTE FLAMBÉE
Tarte flambée à la maison: with bacon and onions	11.50
Tarte flambée gratinée: with bacon, onions and Emmentaler	12.50
Tarte flambée végétarienne: with leeks, walnuts and Bleu d'Auvergne	14.50
Tarte aux aubergines: with aubergines, onions, rosemary, capers and feta cheese	14.50
Tarte flambée paysanne: with apples, onions and black pudding	13.50
Tarte aux chaampignons: with mushrooms, onions, and Emmentaler	14.50
Tarte flambée aux pommes: with apples, cinnamon and sugar	11.50
Tarte flambée au Calvados: with apples, calvados, cinnamon and sugar	15.50
Tarte flambée à la choucroute: with Sauerkraut, onions and knackwurst	14.50
Tarte flambée au saumaon: with salmon, spring onions and cocktail tomatoes	16.50
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 (0,6 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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