Renger-Patzsch – True austrian charme

RengerA large room, dark wood, black & white pictures of fields of hops, rows of grapes… The waiters smiling, friendly with their dark aprons looking very professional and fitting perfectly into the ambiance. It is a couple of days before x-mas and the Renger-Patzsch is bursting at the seams, but as the ceiling is very high one doesn’t have the feeling they are in need of space. The clientel consists of men in dark suits, this evidently being a place for bank clerks having their office x-mas dos. We are also a large group and are being perfectly taken care off, even though every one is extremely busy. The waiting time between the courses is very long, but the restaurant filled up in a short period of time, and as our glasses are regulary refilled with a dry, barrique matured Montalcino from Tuscany or a flowery, fresh white burgundy from Baden we manage the waiting time very well. The food itself is a balanced mixture of different aromas, appetizingly arranged in reasonable portions, that don’t leave us hungry, but don’t oversaturate either.

Crossly baked pikeperch on warm potatoe-pumpkin salad,  a lucious salad with endive, apples, pumpkin and pumpkinoil… a flavourful start. Then boletus ravioli with vegetable-herb (for the vegetarians) or venison broth. Unfortunately both broths are so strongly seasoned, that the fine raviolis don’t get a chance to taste of anything, but we make amends when the main course is being served. Oven baked duck with apples, red cabbage and austrian dumplings in a subtle seasoned sauce. The vegetarians get a heavenly thin pastry filled with celery in a light creamsauce and perfectly cooked Brussels sprout leaves, garnished with chestnuts.

The desert rounds off the menue: chocolate-cinnamon mousse, icecream of red wine and a Crostata, a piece of tart with plumjam. We leave the restaurant after 4 hours – very content.

Renger – Patzsch
Wartburgstr. 54 / Schöneberg
U-Bhf Eisenacher Strasse


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