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.
Starters
Shellfish
Plat du jour
Salad
Vegan & vegetarian
Fish
Meat
Snacks
Sides
Dessert
Brunch Saturday 11am-4pm Sunday 12am-4pm
Beverages
Book a table
Starters
Starters
| Toast Skagen with vendace roe | ½ 225 1/1 295 |
| Vendace roe with classic condiments | 335 |
| ’Matjes’ herring with egg, sour cream, red onion, chives, beurre noisette and potatoes | ½ 175 1/1 265 |
| Burrata with grilled peaches, honey, pistacchio nuts, thyme, jalapeño from Ulriksdal and balsamico vinegar | 185 |
| ½ Steak tartare of Swedish dry-aged topside with vendace roe, ”Västerbottens” cheese crème, pickled shallots and Jerusalem artichoke crisps | 195 |
| Pata Negra de Salamanca | 275 |
| Osetra caviar; served with butterfried toast, eggs, pickled onion and soured cream | 15g/595 30g/975 50g/1595 |
| Chanterelles on sourdough toast with parmesan and creamed shallots | 225 |
| Chicken liver mousse with plum compote and toasted rye bread | 165 |
Shellfish
| 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 |
| Bouchots moules frites with garlic, cream, white wine, persillade, aioli and French fries | 275 |
| * Oysters and mussels are considered a ”high risk” food and may cause unpleasant or allergic reactions |
Plat du jour
| Fried salmon with mustard creamed savoy cabbage, herbs, lemon and boiled potatoes | 235 |
| Chevre chaud salad with lentils, artichoke and honey vinaigrette | 215 |
| Cassoulet on boudin noir, pork belly, entrecôte and white beans | 245 |
Salad
| Shrimp salad with avocado and Rhode Island dressing | 275 |
Vegan & vegetarian
| Sweet potato spätzle with mushrooms, beurre noisette, sage, hazelnuts, lemon, ricotta and parmesan | 325 |
Fish
Fish
| Monkfish with chanterelles, creamed fresh white cabbage from Ulriksdal and pancetta | 425 |
| Charred turbot on the bone with haricot vert, lemon, freshly grated horseradish and sauce beurre blanc | 645 |
| Grilled hake on the bone with grilled red shrimp, shellfish risotto, roasted peppers and gremolata | 345 |
| Bouchots moules frites with garlic, cream, white wine, persillade, aioli and French fries | 275 |
Meat
Meat
| Swedish pork schnitzel on the bone with Waldorf salad and garlic and anchovy butter | 285 |
| Meatballs with cream sauce, lingon berries, pickled cucumber and potato purée | 275 |
| Diced tenderloin with onion, horseradish and egg yolk | 465 |
| Grilled Swedish entrecôte with tomato salad, French fries and a tarragon and garlic butter | 525 |
| Calf´s liver Anglais with capers, bacon, red wine sauce and potato purée | 285 |
| 1/1 Steak tartare of Swedish dry-aged topside with vendace roe, ”Västerbottens” cheese crème, pickled shallots and Jerusalem artichoke crisps | 295 |
| Swedish dry aged T-bone steak for two (700gr), with sauce béarnaise, tomato salad och French fries | 1390 |
| Côte de boeuf for 2-3 persons (800g); Wagyu and Angus with French fries, red wine sauce, sauce béarnaise, mixed salad and haricots verts | 2590 |
Snacks
Snacks
| Almonds | 65 |
| Olives | 65 |
| One piece of cheese: Gruyère 50g / Comté prestige 50g | 75 |
| Anchovies with bread and lemon | 95 |
| Small charcuterie plate with marinated olives and cornichons | 195 |
| Butter fried turbot head with sauce béarnaise and French fries | 95 |
| Boquerones with crostini | 95 |
Sides
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 |
| Tonka bean panna cotta with rosehip soup and almond bisquit | 120 |
| 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 |
Brunch Saturday 11am-4pm Sunday 12am-4pm
STARTERS
| Oysters; Fine de Claire No3 | pc/34 6pcs/179 12pcs/350 |
| Toast Skagen with vendace roe | ½ 220 1/1 295 |
| 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; cold smoked salmon and sauce hollandaise | 225 |
| Ägg Benedict; smoked ham and sauce hollandaise | 210 |
| Ägg Florentine; spinach and sauce hollandaise | 195 |
| Omelette | 185 |
| Omelette with parmesan cheese and smoked ham | 215 |
| Omelette with salmon and spinach | 220 |
MAIN COURSES
| Grilled sourdough toast with pastrami, Rueben dressing, sauerkraut and Gruyère cheese | 245 |
| Steak tartare of Swedish dry-aged topside with dijonnaise, cornichons, gem salad, deep fried capers 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 |
Beverages
Sparkling (served by the glas)
| NV Pol Roger, Brut Reserve, Champagne, Fr | 210 |
| 2016 Pol Roger, Brut Vintage, Champagne, Fr (coravin) | 265 |
| 2019 Albet i Noya, Cava Petit Albet, Brut Reserva, Penedès, Sp | 140 |
White (served by the glas)
| 2023 Xavier, “Le Petit Xavier Blanc”, Vin de France, Fr | 145 |
| 2022 Louis Moreau, Chablis "Les 8", Bourgogne, Fr | 225 |
| 2022 Dom Faiveley, Bourgogne Chardonnay, Bourgogne, Fr | 230 |
| 2023 Domaine Henri Bourgeois, Sancerre Les Baronnes, Loire, Fr | 200 |
| 2019 Paul Buisson, Muscadet Sèvre et Maine Clisson, Loire, Fr | 155 |
| 2023 Soalheiro, Alvarinho, "Granit", Vinho Verde, Monção e Melgaço, Po | 160 |
| 2023 Bolla, Pinot Grigio delle Venezie, Trentino, It | 150 |
| 2021 Sean Minor Chardonnay, Central Coast, Us | 180 |
| 2023 Villa Wolf, Riesling Dry, Phalz, Ty | 170 |
| 202 Weingut Bründelmayer, Langenlois Grüner Veltliner, Niederösterreich, Öst | 165 | |
Rosé (served by the glas)
| 2023 Château Minuty, M de Minuty Rosé, Côtes de Provence, Fr | 155 |
Red (served by the glas)
| 2022 Xavier, “Le Petit Xavier Rouge” , Vin de France, Fr | 145 |
| 2022 Dom de la Rochette, Montagne de Cra, Bourgogne Pinot Noir, Bourgogne, Fr | 230 |
| 2022 Domaine de Cristia, Côtes du Rhône, Fr | 155 |
| 2021 Prunotto "Occhetti" Langhe Nebbiolo, Piemonte, It | 195 |
| 2022 El Esteco, Malbec, Calchaqui Valley, Arg | 170 |
| 2020 Black Stallion, Cabernet Sauvignon, Napa Valley, Us | 230 |
| 2021 Gravelly Ford, Pinot Noir, Kalifornien, Us | 185 |
| 2021 Penfolds, Max´s Shiraz, South Australia, Aus | 180 |
Sweet and fortified wines
| 2018 Ch de Reyne Vigneau, Sauternes, Bordeaux, Fr | 23/cl (75cl) 1690 |
| 2006 Ch Climens, Sauternes, Bordeaux, Fr | 1550 (37,5cl) |
| 2005 Ch Climens, Sauternes, Bordeaux, Fr | 1950 (37,5cl) |
| 2004 Ch Climens, Sauternes, Bordeaux, Fr | 1500 (37,5cl) |
| 2002 Ch Climens, Sauternes, Bordeaux, Fr | 1720 (37,5cl) |
| 2015 Château d´Yquem, Sauternes, Bordeaux, Fr | 6700 (37,5cl) |
| 1986 Château d´Yquem, Sauternes, Bordeaux, Fr | 11700 (75cl) |
| NV Dom des Maison Blanches, McVin Blanc, Jura, Fr | 1360 (75cl) |
| NV Les Bottes Rouges "Kilt" McVin du Jura, Fr |
| 2013 Dom. Kiralyudvar Zémplen Hegyhát Tokaji Aszú 5 Putt, Ung | 24/cl (50cl) 1200 |
| 2000 Graham´s Vintage Port, Duero, Po | 2500 (75cl) |
| Quinta do Vallado, 10 years old Tawny Port, Duero, Po | 18/cl (50cl) 890 |
| Quinta do Vallado, 20 years old Tawny Port, Duero, Po | 25/cl (50cl) 1250 |
| Quinta do Vallado, 30years old Tawny Port, Duero, Po | 1950 (50cl) |
| 2015 Quinta do Vallado, Adelaide, Vintage Port, Douro, Po | 2200 (75cl) |
| 2023 Ceretto, Moscato d´Asti, Piemonte, It | 390kr (37,5cl) |
| 2018 Dr Loosen, Riesling Beerenauslese, Mosel, Ty | 28/cl |
Non alcoholic
| Leitz, Eins zwei zero, Sparkling Riesling, Ty | 95/25cl |
| Leitz, Eins zwei zero, Sparkling Rosé, Ty | 95/25cl |
| Beskows Vita, Bjärehalvön, Sv | 95kr/25cl |
| Beskows Röda, Bjärehalvön, Sv | 95kr/25cl |
| Mikkeller, Dink´in The Sun, Da | 75kr /33cl (flaska) |
| Mariestad Non Alcoholic | 49kr / 40cl (fat) |
| Pomologik, Ingrid Marie, Äppelmust, Sv | 65kr/ 25cl (flaska) |
Beer
|
Soda & Juice
| Cola/Fanta/Sprite/Pepsi | 45 |
| Loka | 37 |
| Milk | 32 |
| Fresh squeezed orange juice | 65 |
| Tomato juice | 40 |
| Red Bull 25cl | 60 |
Coffee and tea
| Tea | 45 |
| Coffee | 43 |
| Caffe latte | 49 |
| Cappucino | 48 |
| Singel espresso | 35 |
| Double espresso | 45 |
Wine and other drinks
Would you like to see what kind of wine and other beverages we serve? Here is our complete wine list.
This is Riche
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.
