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 11.30-14.00.
Sat-Sun we serve our brunch menu until 16.00, after that we serve our a la carte menu.

Autumn salad with variation of yellow beets, fried Tuscan kale, pistachio nuts and Västerbottens cheese 185
French onion soup with gruyère och pain riche 185
Toast Skagen with vendace roe ½ 235 1/1 315
Vendace roe from Kalix with classic condiments 335
Matjes herring with egg, smetana, chives, red onion and beurre noisette ½ 185 1/1 245
Foie gras au torchon with autumn mushrooms, port wine gelé, brioche and deep fried parsley 275
Toast Pelle Janzon; beef carpaccio, vendace roe, egg yolk and red onion 295
½ Classic steak tartare with tartar sauce, capers, cornichons, shallots, parsley and crostini 205
Small charcuterie plate with marinated olives and cornichons 205
Pata Negra de Salamanca 285

Oysters; Marennes-Oléron no3 1pc/35 6pcs/180 12pcs/355
Gratinated lobster with garlic, parmesan cheese, butter fried toast and aioli ½ 355
Gratinated lobster with garlic, parmesan cheese, French fries and aioli 1/1 795
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
Small shellfish plater: three oysters, ½ fresh lobster, ½ Hitra crab with butter fried bread and aioli 665
Norwegian Hitra crab with sweet mustard sauce and butter fried bread ½ 195 1/1 325
Moules marinières with aioli and French fries 295

Steamed cod with egg sauce, green peas, parsley and boiled potatoes
245
Chèvre chaud salad with lentils and honey vinaigrette
215
Veal liver with apple, bacon, toasted walnuts and potato stomp
265

Truffle risotto with roasted chestnuts, mascarpone, parmesan and fresh black truffle 355
Autumn salad with variation of yellow beets, fried Tuscan kale, pistachio nuts and Västerbottens cheese 185
French onion soup with gruyère och pain riche 185

Fish
Baked artic char fillet with lobster velouté, trout roe, fennel and dill 385
Charred turbot on the bone with French beans, grated horseradish, sauce beurre blanc and new potatoes 645
White wine poched halibut with oscietra caviar, lightly smoked mussel sauce, pointed cabbage, chives and crispy potatoes 625

Meat
1/1 Classic steak tartare with tartar sauce, capers, cornichons, shallots, parsley and green salad 305
Meatballs with cream sauce, lingonberries, pickled cucumber and new potatoes 295
Red wine breased Swedish lamb shank with fried lamb sweetbreads, funnel mushrooms, confit garlic, crispy tuscan kale and potato purée 345
Grilled Swedish entrecôte with tomato salad, red wine sauce, sauce béarnaise and French fries 610
Dry aged T-bone steak on the bone for 2 persons (800gr); with sauce béarnaise, tomato salad and French fries 1490
Côte de boeuf, Wagyu for 2 persons (800g) with red wine sauce, sauce béarnaise, mixed salad, haricots verts and French fries 2590
Diced tenderloin with onion, horseradish and egg yolk 495
Pork chop from Swedish free-range pig with pepper sauce, green beans and butter fried potatoes 325

Snacks
Almonds 65
Olives 65
One piece of cheese: 50g Gruyère or Comtè prestige 75
Boquerones with aioli and crostini 95
Butter fried turbot head with French fries and sauce bearnaise 145
Pata Negra de Salamanca 285
Pata Negra and manchego croquette with sherry vinegar mayonnaise 110

”Cookie and ice cream” browned butter cookie with vanilla ice cream and warm caramel sauce 135
Gino ½ 135 1/1 175
Crème brûlée 130
Chocolate truffle 60
Warm brown butter chocolate tart with hazelnuts and vanilla cream 145
Almond cake with vanilla ice cream, almond crisp and warm chocolate sauce 135
Autumn apple mille-feuille with crème Pâtissière 145
Scoop of ice cream or sorbet 45

STARTERS
Oysters; Fine de Claire No3 pc/34 6pcs/179 12pcs/350
Toast Skagen with vendace roe ½ 235 1/1 315
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
Classic steak tartare with tartar sauce, capers, cornichons, shallots, parsley, green salad and French fries 305
Meatballs with potato purée, cream sauce and condiments 295
Fish`n chips with remoulade sauce and fennel salad 285
Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 610
½ roasted Swedish farm chicken with café de Paris butter, aioli, green salad and French fries 295
Shrimp salad with avocado, egg and Rhode Island dressing 295
Gino ½ 135 1/1 175
Crème brûlée 130
Chocolate truffle 60
”Cookie and ice cream” brown butter cookie with vanilla ice cream and warm caramel sauce 135

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.