Restaurant Renger-Patzsch Berlin

TODAY AT RENGER-PATZSCH


APERITIF RECOMMENDATION Limoncello Spritz Limoncello, lemon syrup, Crémant, basil 9.50
ASPARAGUS Portion (1 pound raw & unpeeled) 1A Beelitz asparagus with new potatoes, brown butter or hollandaise sauce 22.50 with Boiled rosemary ham 11.50 Small char fillet 14.50 Small breaded veal escalope 14.50
SPECIAL RECOMMENDATION Tarte flambée à asperge: with green asparagus and rosemary ham 14.50 With a glass of ice cold cider from Normandy 5.- Postdamer Stange 0.25l 4.- 0.5l 6.- Fresh, handcrafted, unfiltered organic full beer from local Templin Braumanufaktur

OUR MENU 41.50
VEGETARIAN 35.50
Asparagus soup with wild garlic pesto Guinea fowl supreme on tagliatelle with olives, sundried tomatoes and green asparagus or Risotto with green and white asparagus and wild garlic * Strawberry-elderflower cheese cake

WINE RECOMMENDATION
Crémant d’Alsace André Dock
Glass 0.1L 9.50
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


Asparagus soup with wild garlic pesto	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
Goats cheese mousse, marinated beets, rocket and walnuts	14.50
Beef tartare with tarragon foam, crostini and organic egg yolk	17.50

**

Cheese dumplings with fried mushrooms with cream and small vegetables (veg.)	18.50
Sauteed tender stem broccoli, sweet potato puree and dill salsa (vegan)	20.50
Risotto with white and green asparagus and wild garlic	21.50
Choucroute: Sauerkraut with bacon, smoked pork, smoked sausage and potatoes	20.50
Guinea fowl supreme on tagliatelle with olives, sundried tomatoes and green asparagus	25.50
Braised lamb shank with potato-wild garlic mash and seasonal vegetables	27.00
Fish and chips, battered cod, pea puree potato waffles and tartar sauce	26.50

**

Fruit Sorbet	6.50
Crème Brûlée	8.50
Strawberry-elderflower cheesecake	9.50
Strawberry-rhubarb crumble with custard	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 are also happy to prepare dishes vegan or if you have food intolerances. If necessary, please contact our service team.

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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