Black-and-white photographs from German landscape photographer Albert Renger-Patzsch, the restaurant's namesake, decorate the darkwood-paneled dining room at this beloved local gathering place.With a changing daily menu, chef Hannes Behrmann focuses on top-notch ingredients, respecting the classics while also reinventing them. Juicy bits of quail sit atop a bed of celery puree, and lamb is braised in red wine and oranges with crisp polenta dumplings. Lighter bites like selection of Flammküchen (Alsatian flatbread pizzas) are great to share. The attentive and good-humored service makes this an excellent place to relax, even on the busiest nights.
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