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
Toast Skagen with vendace roe ½ 225 1/1 305
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
Roasted marrow topped with sturgeon caviar, smoked smetana, pickled shallots and crostini 215
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
Foie gras au torchon with calvados, apple, walnut butter and brioche 225

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
* Oysters and mussels are considered a ”high risk” food and may cause unpleasant or allergic reactions

Hamburger with pepper jack cheese, chipotle mayonnaise, pickled cole slaw and grilled corn on the cob 245
Salad with lime and coconut marinated salmon, sesame seeds and lime aioli 215
Herb baked chuck of beef with cous cous 255

Fish
Butter confit cod with mushrooms, garlic sauteed green kale, creamy potato purée, autumn truffle and mushroom broth 435
Charred turbot on the bone with haricot vert, lemon, freshly grated horseradish and sauce beurre blanc 645
Broiled pike perch with artichoke, sourdough croutons, sun dried tomatoes, Jerusalem artichoke purée and red wine sauce 325
Bouillabaisse with scallop, red shrimp, rose fish, vongole, rouille and croutons 395

Meat
Choucroute garni with duck confit, pork belly, ”isterband” sausage, pork sausage, sauerkraut and Riche mustard 265
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, Wagyu, for 2-3 persons (800g) with French fries, red wine sauce, sauce béarnaise, mixed salad and haricots verts 2590
Bar sandwich; pulled beef with pickled chili mayonnaise and soured red cabbage 205

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
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
Blackberry sorbet with almond crumble, hazelnut creamaux, blackberry jelly candy and meringue 125
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

STARTERS
Oysters; Fine de Claire No3 pc/34 6pcs/179 12pcs/350
Toast Skagen with vendace roe ½ 225 1/1 305
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 på croissant med kallrökt lax och sauce hollandaise 225
Ägg Benedict på croissant med rökt skinka och sauce hollandaise 210
Ägg Florentine på croissant med spenat och sauce hollandaise 195
Omelette 185
Omelette with parmesan cheese and smoked ham 215
Omelette with salmon and spinach 220
MAIN COURSES
Bar sandwich; pulled beef with pickled chili mayonnaise and soured red cabbage 205
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

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.