Christmas Menu at Renger-Patzsch

Renger-Patzsch in Schöneberg: Restaurant with Photography History

The Renger-Patzsch restaurant is located at Wartburgstraße 54 in Schöneberg, not far from the Eisenacher Straße subway station, in a quiet corner away from the major nightlife areas. In front of the building, there is a terrace that is used during the warmer months. The name comes from the photographer Albert Renger-Patzsch, who lived from 1897 to 1966. Owner Oliver Schupp inherited his grandfather Fritz Schupp’s (the architect of Zeche Zollverein) picture collection and brought it to the restaurant.

Inside, photographs accordingly hang on the walls, and the room is free of decorative exaggeration. The cuisine is German-French with an Alsatian touch and a small, seasonally changing daily menu, which in autumn might feature pumpkin soup and Boeuf Bourguignon. Flammkuchen is also a staple, as, according to the restaurant, it was first introduced to Berlin by the previous establishment, Storch. The wine list spans from Germany to France and other regions and is tailored to this cuisine.

Christmas Menus 2026 and Rooms for Groups at Renger-Patzsch

For the 2026 season, there are two Christmas menus. The classic menu costs 44.50 Euros per person and begins with a salsify soup with caramelized chestnuts and truffles, followed by festive Sauerbraten with red cabbage and napkin dumplings, and a crème brûlée. The festive menu is 49.50 Euros and features goose liver paté on toasted brioche, followed by pan-fried duck breast with red wine jus, salsify puree, potato gratin, and Brussels sprouts, concluding with a chocolate fondant with vanilla ice cream on raspberry coulis. With an additional intermediate course, a pan-fried salmon fillet on saffron orange risotto, it costs more.

For each course, there is a vegetarian and a vegan option, for example, Kaspressknödel (cheese dumplings) with fried mushrooms, a salsify-Roquefort tart, or pan-fried wild broccoli with sweet potato puree and dill salsa. Two areas are available for groups: a separate room in the back of the house for up to 25 people and a newly created dining room for up to 50 people. The restaurant accepts reservations for ten or more people via email. The exact number of participants and the number of vegetarian and vegan guests should be confirmed one week in advance.