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

Autumn salad with variation of yellow beets, fried Tuscan kale, pistachio nuts and Västerbottens cheese 185
Creamed chanterelles on levain bread with cress and parmesan ½ 195 1/1 285
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 terrine with smoked duck breast, port wine poched plum and brioche 275
Toast Pelle Janzon; beef carpaccio, vendace roe, egg yolk and red onion 275
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 275

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

Deep fried ling with dill-stewed pak choi, potatoes and herb and apple salad
235
Salad with smoked venison, baked beetroot, mustard pickled carrot and Gruyère mayonnaise
215
Choucroute royale with duck confit, pork sausage from Tyringe, smoked pork belly, sauerkraut, potatoes and mustard
255

Chantarelle risotto with roasted Jerusalem artichoke and parmesan ½ 225 1/1 345
Autumn salad with variation of yellow beets, fried Tuscan kale, pistachio nuts and Västerbottens cheese 185

Fish
Baked artic char with fennel, crayfish velouté, trout roe and dill 385
Charred turbot on the bone with French beans, grated horseradish, sauce beurre blanc and new potatoes 645
Seared cod with roasted squash, carrot, butter sauce and pilaf rice with beurre noisette and signal crayfish 485

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
Duck leg confit with puy lentil ragu, roasted garlic, frissé salad and potato au gratin 310
Grilled Swedish entrecôte with tomato salad, red wine sauce, sauce béarnaise and French fries 595
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 bread 95
Butter fried turbot head with French fries and sauce bearnaise 145
Pata Negra de Salamanca 275

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

”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
Chocolate mousse with cloudberries and caramelized cacao 145
Almond cake with vanilla ice cream, almond crisp and warm chocolate sauce 135
Apple frangipane with cinnamon and vanilla sauce 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 285
Fish`n chips with remoulade sauce and fennel salad 285
Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 545
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 285
Gino ½ 135 1/1 175
Crème brûlée 130
Milk chocolate truffle with raspberry 60
”Cookie and ice cream” brown butter cookie with vanilla ice cream and warm caramel sauce 135