The food at Riche

Riche is a brasserie with Swedish influences. Great craftsmanship is at the centre of everything we do, and all food is prepared from scratch. We serve plat du jour Mon-Fri 11.30-15.00.
Sat-Sun we serve our brunch menu until 16.00, after that we serve our a la carte menu.

Vendace roe from Kalix with classic condiments 335
Poached white asparagus with Sauce hollandaise, fresh lumpfish roe, rye crumb and cress 255
Toast Skagen with vendace roe ½ 225 1/1 305
Osetra caviar; served with butterfried toast, eggs, pickled onion and soured cream 15g/595 30g/975 50g/1595
Cured salmon with ponzu mayonnaise, deep fried eggplant ”Five-spice” and radish 185
Toast Pelle Janzon; 15g vendace roe, beef carpaccio, egg yolk and red onion 15g Osetra caviar, beef carpaccio, quail egg yolk and red onion Löjrom 275 Osetra 795
½ Steak tartare with caramelized onion mayonnaise, crispy fried onions, pickled white onion, beef garum, a small salad and crostini 195
Small charcuterie plate with marinated olives and cornichons 195
Pata Negra de Salamanca 275

Oysters; Chironfils no5 1pc/20 6pcs/110 12pcs/220
Oysters; Marennes-Oléron no3 1pc/35 6pcs/180 12pcs/355
Gratinated lobster with garlic, parmesan cheese, French fries and aioli 1/1 695
Gratinated lobster with garlic, parmesan cheese, butter fried toast and aioli ½ 355
Fresh boiled Maine lobster with mayonnaise and butter fried toast ½ 390 1/1 765
* Oysters and mussels are considered a "high risk" food and may cause unpleasant or allergic reactions

Grilled beef flank steak with leek, bacon, red wine jus and potato purée 245
Fish gratin with shrimps, cod, roasted almond, white wine sauce and pommes duchesse 215
Caesar salad with chicken thigh fillet, parmesan and croutons 215

Fish
Baked artic char with beurre blanc, trout caviar, chives, roasted pointed cabbage, almonds and potato purée 365
Charred turbot on the bone with haricot vert, lemon, freshly grated horseradish and sauce beurre blanc 645
Steamed cod with shrimps, horseradish, dill and sauce hollandaise 465
Grilled tuna with haricots verts, Taggiasca-olives, artichoke, manchego, Marcona almonds, boquerones, chili and lemon 395

Meat
Confit leg of guinea fowl with creamy truffled coco bianco beans, semi dried plum tomatoes and persillade 365
Meatballs with cream sauce, lingon berries, pickled cucumber and potato purée 285
Diced tenderloin with onion, horseradish and egg yolk 485
Grilled Swedish entrecôte with tomato salad, French fries and a tarragon and garlic butter 535
Calf´s liver Anglais with capers, bacon, red wine sauce and potato purée 285
1/1 Steak tartare with caramelized onion mayonnaise, crispy fried onions, pickled white onion, beef garum, French fries and green salad 295
Dry aged T-bone steak on the bone for 2 persons (800gr); with sauce béarnaise, tomato salad and French fries 1390
Côte de boeuf, Wagyu for 2 persons (800g); with red wine sauce, sauce béarnaise, mixed salad, haricots verts and French fries 2590

Snacks
Almonds 65
Olives 65
One piece of cheese: Gruyère 50g / Comté prestige 50g 75
Anchovies with bread and lemon 95

Sides
Tomato and onion salad 75
Green salad 65
French fries 55
Mayonnaise 35
Béarnaise 55

"Cookie and ice cream" browned butter cookie with vanilla ice cream and warm caramel sauce 135
Warm chocolate fondant with raspberry sorbet 145
Riche Gala - almond cake with vanilla ice cream, almond crisp and warm chocolate sauce 135
Vanilla panacotta with forced rhubarbs and ”dröm” buiscuits 145
Gino ½ 135 1/1 175
Crème brûlée 130
Rhubarb crumbled with almond cake and vanilla sauce 135
Punsch roll 65
Three selected cheeses with fig marmalade and fruit bread 225
Chocolate truffle flavored with orange 55

STARTERS
Oysters; Fine de Claire No3 pc/34 6pcs/179 12pcs/350
Toast Skagen with vendace roe ½ 225 1/1 305
Vendace roe from Kalix with classic condiments 335
Boiled Maine lobster with mayonnaise and butter fried toast ½ 390 1/1 765
Gratinated lobster with garlic, parmesan cheese, butter fried toast and aioli ½ 395 1/1 795
Avocado and poached egg on roasted rye bread 145
* Oysters and mussels are considered a "high risk" food and may cause unpleasant or allergic reactions
EGGS
Eggs Royale on croissant with cold smoked salmon and sauce hollandaise 225
Eggs Benedict on croissant with smoked ham and sauce hollandaise 210
Eggs Florentine on croissant with spinach and sauce hollandaise 195
Omelette 185
Omelette with parmesan cheese and smoked ham 215
Omelette with salmon and spinach 220
MAIN COURSES
Double smashed cheese burger with American cheddar, caramelized onion, mustard, ketchup, pickled cucumber and french fries 265
1/1 Steak tartare with caramelized onion mayonnaise, crispy fried onions, pickled white onion, beef garum, French fries and green salad 295
Meatballs with potato purée, cream sauce and condiments 285
Fish`n chips with remoulade sauce and fennel salad 285
Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 525
1/2 roasted Knäred chicken with café de Paris butter, lettuce and French fries 295
Shrimp salad with avocado, egg and Rhode Island dressing 275
DESSERTS
American pancakes with jam and whipped cream 145
Gino ½ 135 1/1 175
Crème brûlée 130
Chocolate truffle flavored with orange 55

We opened our doors and welcomed the world in 1893 and have been a timeless social hub in the centre of Stockholm ever since. Riche is a brasserie with Swedish influences and the legacy of Tore Wretman is important to us. On our menu, classic dishes stand side by side with new creations inspired by the seasons.