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

Dexter in the vegetable patch; Ground topside, beef dripping confit root veggies, black pudding, fermented celeriac and pickled mustard seeds 305
Dexter in the forest; Hand cut rib eye and fillet, wine braised beef, winter truffle, wood sorrel and pickled chantarelle 375 375
Dexter in milking parlor; Ground round of beef, homemade youghurt, fermented and browned butter, dried ”Västerbottens” cheese powder and croutons 315
Dexter in the stable Ground silverside, hay smoked brisket, hay smoked brisket, grains of barley, shallot and Madeira demi-glace 335
Dexter at sea Seared and chopped sirloin, sliced tongue, deep fried seaweed, Sturia Caviar Oscietra, whipped smetana, pickled shallots and ”ship´s biscuits” 395
All tartar´s are served with a small garden salad
Dexter is a small cattle breed. The pasture-raised beef comes from Missjö farm in Sankt Anna archipelago

Double baked cheddar souffle with apple chutney, watercress salad and salt roasted walnuts 225
Turbot bisque with rouille, comté cheese and crostini 215
Toast Skagen with vendace roe ½ 235 1/1 315
Vendace roe from Kalix with classic condiments 345
Matjes herring with egg, smetana, chives, red onion and beurre noisette ½ 185 1/1 245
Foie gras au torchon with cherry coulis, salt roasted walnuts and brioche 285
Toast Pelle Janzon; beef carpaccio, vendace roe, egg yolk and red onion 295
½ Steak tartare with pickled turnip, shimeji mushroom, chili mayonnaise, parsnip crisps, spring onion and roasted sesame seeds 205
Small charcuterie plate with marinated olives and cornichons 205
60g Pata negra de Salamanca 295
½ Steak tartare with capers, onion, cornichons, parsley and egg yolk 205

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 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

Slow cooked pork belly with romesco, papas arrugadas, fresh herbs and jus 245
Caesar salad with chicken, parmesan, bacon and croutons 225
Braised beef with mashed potatoes, bacon, red wine jus and leek 265

Shrimp salad with avocado and Rhode Island dressing 295
Salad of duck leg with ”Epice Riche”, black currant and port glazed beets, deep fried chèvre, green lentils and pickled shallots ½ 230 1/1 325

Charred and roasted pointed cabbage with puy lentil ragu, hazelnut Dukkah and home made crème fraiche 295
Double baked cheddar souffle with apple chutney, watercress salad and salt roasted walnuts (Starter) 225

Fish
Whole grilled sole with sauce béarnaise, French fries, haricots verts and lemon 395
Charred turbot on the bone with French beans, grated horseradish, sauce beurre blanc and new potatoes 645
Pan roasted burbot with sautéed leeks and crab meat, rosé pepper and green peppercorn sauce with capers served with confit potatoes 355 355
Seared loin of cod with grated horseradish, browned butter hollandaise, hand peeled shrimps and dill 485

Meat
Steak tartare with pickled turnip, shimeji mushroom, chili mayonnaise, parsnip crisps, spring onion, sesame seeds and French fries 305
Steak tartare with capers, onion, cornichons, parsley and egg yolk, served with green salad and French fries 305
Meatballs with cream sauce, lingonberries, pickled cucumber and new potatoes 295
Veal liver Anglais; bacon, capers, shallots, red wine sauce and potato puree 295
Grilled Swedish entrecôte with tomato salad, red wine sauce, sauce béarnaise and French fries 620
Dry aged Swedish T-bone steak for 2 persons (700gr) Served with sauce béarnaise, red wine sauce, French fries and tomato and onion salad 1435 1435
Japanese sirloin Waguy A5, for 2 persons (300g) Served with Sauce verte, grilled lemon, red wine sauce, French fries and tomato and onion salad 1695
Diced tenderloin with onion, horseradish, egg yolk and mustard cream 515
Saucisse Riche; pork sausage with Pata negra, roasted garlic, thyme and sherry, served with truffle jus, seared foie gras and roasted celeriac purée 325

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
30g Pata Negra de Salamanca 150
Caramelised onion and comté cheese croque 115

”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
Blood orange and white chocolate pannacotta with biscuitcrumbs, pistachio and orange coulis 135
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 345
Boiled 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
* 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 caramelized onion, mustard, ketchup, pickled cucumber and French fries 265
Tartare of swedish beef with pickled turnip, shimeji mushrooms, chili mayonnaise, parsnip crisps, spring onion and roasted sesame seeds served with French fries 305
Meatballs with potato purée, cream sauce and condiments 295
Fish and chips with tartare sauce, pickles, lemon and dill 295
Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 620
‘Chicken paillard’ with French fries, roquette, shaved parmesan, semi dried tomatoes, avocado and pinenuts. 285
Shrimp salad with avocado, egg and Rhode Island dressing 295
Salad of duck leg with ”Epice Riche”, black currant and port glazed beets, deep fried chèvre, green lentils and pickled shallots 325
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