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.

White asparagus from Germany with browned hazelnut butter, shaved parmesan and ramson mayonnaise 215
Burrata with cantaloupe melon, cocktail tomatoes, pistachio pistou and aged balsamico 185
Toast Skagen with vendace roe ½ 235 1/1 315
Vendace roe from Kalix with classic condiments 345
Matjes herring on Danish rye bread with egg, smetana, red onion, cress, potato and beurre noisette 195
Toast Pelle Janzon; beef carpaccio, vendace roe, egg yolk and red onion 295
Steak tartare with parmesan mayonnaise, fermented ramsons, wild spring greens and pickled Jerusalem artichoke 215
Small charcuterie plate with marinated olives and cornichons 205
Steak tartare with capers, onion, cornichons, parsley and egg yolk 215

Oysters; Marennes-Oléron no3 1pc/35 6pcs/180 12pcs/355
1/1 Grilled lobster with lemon and parsley butter, pommes Pont Neuf and green salad 595
* Oysters and mussels are considered a "high risk" food and may cause unpleasant or allergic reactions

Sturia Caviar d’Aquitaine PGI 15g/595 30g/975 50g/1595
Sturia Baerii Caviar Vitage 30g/1055 50g/1725
Sturia Beluga Caviar 30g 2500
Served with butter fried toast, eggs, pickled onion and soured cream

Poched tusk with Sandefjord sauce, new potatoes, lumpfish roe and suger snaps peas 245
Meat loaf with onion jus, salted cucumber and potatopurée 235
Feta cheese salad with water melon roasted pumpkin seeds, deep fried mint and honey vinaigrette 225

Shrimp salad with avocado, egg and Rhode Island dressing 295
Grilled Swedish farm chicken with green salad, crispy bacon, French beans, parmesan dressing and grilled sourdough bread with confit garlic 285

Gnocchi with globe artichoke barigoule, green asparagus, pickled tomatoes, ricotta salata and herb pangrattato 325
1/2 White asparagus from Germany with browned hazelnut butter, shaved parmesan and ramson mayonnaise 215
1/2 Burrata with cantaloupe melon, cocktail tomatoes, pistachio pistou and aged balsamico 185

Charred turbot on the bone with French beans, grated horseradish, sauce beurre blanc and new potatoes 685
Baked artic char with lobster sauce, charred leeks and buttered new potatoes 355
Seared torbay sole on the bone with sauce béarnaise, French fries, haricots verts and lemon 395

Pan fried guinea fowl with Jerusalem artichoke, ramsons, crispy pancetta and risotto 385
Steak tartare with parmesan mayonnaise, fermented ramsons, wild spring greens, pickled Jerusalem artichoke and French fries 315
Steak tartare with capers, onion, cornichons, parsley and egg yolk, served with green salad and French fries 315
Pork pluma with rhubarb and ancho chili salsa, grilled fresh garlic from our farm, red wine sauce and Gruyère croquettes 310
Grilled Swedish entrecôte with tomato salad, red wine sauce, sauce béarnaise and French fries 665
Dry aged Swedish T-bone steak for 2 persons (700gr)
Served with sauce béarnaise, red wine sauce, French fries and tomato and onion salad 1535
Côte de bœuf , dry aged Swedish, for 2 persons (800g)
Served with sauce béarnaise, red wine sauce, French fries and tomato and onion salad 1950
Diced tenderloin with onion, horseradish, fried potatoes, egg yolk and mustard cream 535
Meatballs with cream sauce, lingonberries, pickled cucumber and new potatoes 295

Snacks
Almonds 65
Olives 65
Cheese: 50g Gruyère 75
Salted anchovies in olive oil with crostini 115
Salt and vinegar crisps with fresh lumpfish roe, smetana and chives 115

”Cookie and ice cream” browned butter cookie with vanilla ice cream and warm caramel sauce 135
Gino ½ 155 1/1 195
Crème brûlée 130
Chocolate truffle 60
Chocolate mousse with roasted white chocolate, brown butter caramel and chopped cacao beans 125
Almond cake with vanilla ice cream, almond crisp and warm chocolate sauce 135
Rhubarb crumble with rhubarbs from our farm served with Crème anglaise 155
Scoop of ice cream or sorbet 45
Punsch-Roll 65

STARTERS
Oysters; Fine de Claire No3 pc/34 6pcs/179 12pcs/350
* Oysters are considered a "high risk" food and may cause unpleasant or allergic reactions
Salt and vinegar crisps with fresh lumpfish roe, smetana and chives 115
Toast Skagen with vendace roe ½ 235 1/1 315
Vendace roe from Kalix with classic condiments 345
1/1 Grilled lobster with lemon and parsley butter, pommes Pont Neuf and green salad 595
EGGS
Eggs Royale with cold smoked salmon and sauce hollandaise 225
Eggs Benedict with smoked ham and sauce hollandaise 210
Eggs Florentine with spinach and sauce hollandaise 195
Omelette 185
Omelette with parmesan cheese and smoked ham 215
Omelette with salmon and spinach 220
MAIN COURSES
Riche burger with salad, tomato, white onion, mayonnaise, cocktail sauce and French fries 265
Steak tartare with capers, onion, cornichons, parsley and egg yolk, served with green salad and French fries 315
Meatballs with potato purée, cream sauce and condiments 295
Fish sandwich with fennel, apple and dill slaw, salted cucumber, sauce tartar and French fries 285
Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 665
1/2 grilled free range chicken from Knäred with green salad, Café de Paris sauce and French fries 305
Shrimp salad with avocado, egg and Rhode Island dressing 295
Chicken salad with crispy bacon, French beans, parmesan dressing and grilled levain with confit garlic 285
Gino ½ 155 1/1 195
Crème brûlée 130
”Cookie and ice cream” brown butter cookie with vanilla ice cream and warm caramel sauce 135
Rhubarb crumble with rhubarbs from our farm served with crème anglaise 155
Chocolate truffle 60
Punsch-Roll 65

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.