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.

Starter
Vendace roe from Kalix with cauliflower purée, beurre noisette, roasted hazelnuts, dark rye bread and sour cream 335
Main Course
Beef tenderloin tournedos with potato fondant, haricots verts, mushroom duxelle and sauce Bordelaise 595
Dessert
Pavlova with champagne, citrus and blackberry ice cream 130
3 course New Years Menu
895

Starters
Toast Skagen with vendace roe ½ 225 1/1 305
Vendace roe with classic condiments 335
'Matjes' herring with egg, sour cream, red onion, chives, beurre noisette and potatoes ½ 175 1/1 265
Double baked Västerbottens cheese soufflé with vendace roe, chives and dill 245
Roasted marrow topped with sturgeon caviar, smoked smetana, pickled shallots and crostini 215
½ Steak tartare with cured egg yolk, parsley mayonnaise, horseradish pickled beets, deep fried capers, cornichons and green salad 195
Pata Negra de Salamanca 275
Osetra caviar; served with butterfried toast, eggs, pickled onion and soured cream 15g/595 30g/975 50g/1595
Foie gras au torchon with calvados, apple, walnut butter and brioche 225
Small charcuterie plate with marinated olives and cornichons 195

Oysters; Fine de Claire no3 pc/34 6pcs/179 12pcs/350
Gratinated lobster with garlic, parmesan cheese, butter fried toast and aioli ½ 355
Gratinated lobster with garlic, parmesan cheese, French fries and aioli 1/1 695
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

Fried breaded haddock with sauce remoulade, pickled fennel, lemon and boiled potatoes 235
Salad with blackened salmon, yellow beets, Västerbottens cheese crème and emmer wheat 215
Fried witch on the bone with capers, beets, beurre noisette and boiled potatoes 225

Fish
Butter confit cod with mushrooms, garlic sauteed green kale, creamy potato purée, autumn truffle and mushroom broth 435
Charred turbot on the bone with haricot vert, lemon, freshly grated horseradish and sauce beurre blanc 645
Broiled pike perch with artichoke, sourdough croutons, sun dried tomatoes, Jerusalem artichoke purée and red wine sauce 325
Bouillabaisse with scallop, red shrimp, rose fish, vongole, rouille and croutons 395

Meat
Duck breast à la l òrange with savoy cabbage, pommes fondant and duck confit 425
Meatballs with cream sauce, lingon berries, pickled cucumber and potato purée 285
Diced tenderloin with onion, horseradish and egg yolk 465
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 cured egg yolk, parsley mayonnaise, horseradish pickled beets, deep fried capers, cornichons, French fries and green salad 295
Swedish dry aged T-bone steak for two (700gr), with sauce béarnaise, tomato salad och French fries 1390
Chateaubriand, for 2 persons (400g); Beef tenderloin with pommes Riche, haricots verts, mushrooms and sauce chateaubriand 1095
Bar sandwich; pulled beef with pickled chili mayonnaise and soured red cabbage 205

Snacks
Almonds 65
Olives 65
One piece of cheese: Gruyère 50g / Comté prestige 50g 75
Anchovies with bread and lemon 95
Butter fried turbot head with sauce béarnaise and French fries 95
Boquerones with crostini 95

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

Dessert
Autumn apple with crème Anglaise, salted caramel sauce and crumble 125
Frangipane with vanilla poached pears from our farm, Valencia almonds, honey and whipped cream 120
Chocolate mousse cake with white chocolate and coffee mousse, chocolate brownie and chocolate ganache 130
Blackberry sorbet with almond crumble, hazelnut creamaux, blackberry jelly candy and meringue 125
Gino ½ 135 1/1 175
Crème Brûlée 120
Milk chocolate and hazelnut truffle 55
Punsch roll 65
Three selected cheeses with plum marmalade and fruit bread 225

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
'Matjes' herring with egg, sour cream, red onion, chives, brown butter and new potatoes ½ 175 1/1 265
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
Ägg Royale på croissant med kallrökt lax och sauce hollandaise 225
Ägg Benedict på croissant med rökt skinka och sauce hollandaise 210
Ägg Florentine på croissant med spenat och sauce hollandaise 195
Omelette 185
Omelette with parmesan cheese and smoked ham 215
Omelette with salmon and spinach 220
MAIN COURSES
Bar sandwich; pulled beef with pickled chili mayonnaise and soured red cabbage 205
Steak tartare with cured egg yolk, parsley mayonnaise, horseradish pickled beets, deep fried capers, green salad and French fries 295
Meatballs with potato purée, cream sauce and condiments 275
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
Brioche French toast with banana flamed in rom, pecan nuts and maple syrup 145
Gino ½ 135 1/1 175
Crème brûlée 120
Chocolate and hazelnut truffle 55

Would you like to see what kind of wine and other beverages we serve? Here is our complete wine list.

Link to the full wine list

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.