Steak Tartare Days

We serve steak tartare year-round at Riche. But during a few special days early in the year, we organize what we call Steak Tartare Days. During these days, we present a special menu with a carefully selected variety of creative steak tartare servings. The next time we will organize Steak Tartare Days at Riche will be in February 2026.

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Eat Steak Tartare at Riche

Discover extraordinary taste experiences at Restaurant Riche in Stockholm. With us, you will almost always find high-quality steak tartare on the menu. The cut and accompaniments vary with the seasons, but you can always be assured that we are meticulous in choosing the meat for our steak tartare. Our chefs combine tradition and innovation to always create unforgettable dishes.

Book a Table and Eat Steak Tartare at Riche in Stockholm

Do you want to enjoy Stockholm's best steak tartare? Then book a table with us at Riche via the button below. You can also email info@riche.se or call 08-545 035 60.

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Our menu

Chèvre chaud salad with salt baked yellow beets, honey, pine nuts and a pear compote 225
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
Tartare of swedish beef with king oyster mushroom, pickled shallots, capers and roasted shallot mayonnaise 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

Chicken saltimbocca with herb and garlic butter, tomato concassé and pan fried potatoes
245
Salad with sautéed chicken liver, artichoke, roasted pumpkin seeds and balsamic vinegar
215
Black pudding with bacon, lingonberries, beurre noisette and apple
235

Shrimp salad with avocado and Rhode Island dressing 295
Chèvre chaud salad with salt baked yellow beets, honey, pine nuts and a pear compote ½225 1/1 325

Truffle risotto with roasted chestnuts, mascarpone, parmesan and fresh black truffle 355
Chèvre chaud salad with salt baked yellow beets, honey, pine nuts and a pear compote ½ 225 1/1 325
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
Pike perch meuniere with beetroot, spinach, capers, roasted almonds and browned butter 405

Meat
Tartare of swedish beef with king oyster mushroom, pickled shallots, capers, roasted shallot mayonaise and French fries 305
Meatballs with cream sauce, lingonberries, pickled cucumber and new potatoes 295
Venison ‘Kåldolmar’ rolled in cabbage parcels with funnel chanterelle mushroom, foie gras supreme sauce and cranberry gelè 355
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 (Sweden) 700g Choose your side dishes. 1390 (ex. side dishes)
Dry aged Club steak for 2 persons (Finland) 700g Choose your side dishes. 1290 (ex. side dishes)
Diced tenderloin with onion, horseradish and egg yolk 495
Swedish pork schnitzel with olive- and rosemary butter, ratatouille and lemon 345

Snacks
Almonds 65
Olives 65
One piece of cheese: 50g Gruyère or Comtè prestige 75
Ortiz salted anchovies in olive oil with aioli and crostini 115 115
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
Punsch-Roll 85

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
Chèvre chaud salad with salt baked yellow beets, honey, pine nuts and a pear compote 225
* Oysters and mussels are considered a "high risk" food and may cause unpleasant or allergic reactions
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
Double smashed cheese burger with American cheddar, caramelized onion, mustard, ketchup, pickled cucumber and french fries 265
Tartare of swedish beef with king oyster mushroom, pickled shallots, capers and roasted shallot mayonnaise 305
Meatballs with potato purée, cream sauce and condiments 295
Fish and chips with tartare sauce, lemon and dill 295
Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 610
‘Chicken paillard’ with roquette, shaved parmesan, semi dried tomatoes, avocado and pinenuts. 310
Shrimp salad with avocado, egg and Rhode Island dressing 295
Gino ½ 135 1/1 175
Crème brûlée 130
”Cookie and ice cream” brown butter cookie with vanilla ice cream and warm caramel sauce 135
‘Sviss Riche’ vanilla ice cream, meringue, whipped cream, chocolate sauce and rum caramelised banana 125
Chocolate truffle 60
Punsch-Roll 85