

Menu
Everything on our menu is prepared with care and lifts the unique flavours of the ingredients. Enjoy lobster, oysters, caviar, duck liver, turbot on the bone, entrecote, wine and much more from our extensive collection.
The Menu
- White asparagus soup with cheese tart and ramson 195
- Poached white asparagus with sauce hollandaise, fresh lumpfish roe, rye crumb and cress 265
- Cured salmon with ponzu mayonnaise, deep fried eggplant ” Five-spice ” and radish 195
- Toast Skagen with vendace roe 245
- Three kinds of pickled herring with egg half topped with “Skagen”, Västerbottens cheese, sour cream and onions 195
- Fresh Kalix vendace roe (30g) with classic condiments 345
- Pata Negra de Salamanca 285
- ½ Steak tartare of Swedish dry-aged topside with capers, red onion, beetroots, tartar sauce, cornichons and parsley 225
- Toast Pelle Janzon; 15g vendace roe, beef carpaccio, egg yolk and red onion 275
- Oysters; Marennes-Oléron no3 1st 45, 1/2 dussin 230, 1/1 dussin 430
- ½ parmesan gratinated lobster with butter fried toast and aioli 395
- 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
- Osetra caviar; served with butterfried toast, eggs, pickled onion & soured cream 15g/595 30g/975 50g/1595
- Risotto with grilled cime di rapa, fresh ramsons, parmesan, lemon and pine nuts 285
- Steamed cod with shrimps, horseradish, dill and sauce hollandaise 465
- Baked artic char with beurre blanc, trout caviar, chives, roasted pointed cabbage, almonds and potato purée 385
- 1/1 parmesan gratinated lobster with French fries and aioli 695
- Grilled tuna with haricots verts, Taggiasca-olives, artichoke, manchego, marcona almonds, boquerones, chili and lemon 405
- 1/1 Steak tartare of Swedish dry-aged topside with capers, red onion, beetroots, tartar sauce, cornichons and parsley, served with salad and french fries 355
- Calf's liver Anglais with capers, bacon, red wine sauce and potato pureé 315
- Diced tenderloin with onion, horseradish and egg yolk 485
- Lamb chump with morel mushroom, fresh garlic, pickled rutabaga, lemon fresh cheese, roasted hazelnuts, potatoes au gratin and lamb jus 375
- Steak Hasse; fillet of beef flambée with pepper sauce, butter fried haricots verts and pan fried potatoes 595
- Daily availability
- Charred turbot on the bone with haricots verts, lemon, freshly grated horseradish and sauce beurre blanc 645
- Dry aged T-bone steak on the bone (700gr); with sauce béarnaise, tomato salad and French fries for 2 persons 1390
- Côte de boeuf, Wagyu (800g); with red wine sauce, sauce béarnaise, mixed salad, haricots verts and French fries for 2 persons 2590
- Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 545
- Swedish salt baked entrecôte with green salad, sauce béarnaise and French fries 585
- “Cookie and ice cream” Browned butter cookie with vanilla ice cream and warm caramel sauce 155
- Chocolate mousse with cloudberries and caramelized cacao 145
- Riche Gala 140
- Crème brûlée 130
- Coupe Colonel 145
- Roasted rhubarb Bakewell tarte with vanilla ice cream 145
- Punsch roll 70
- Milk Chocolate truffle with raspberry 60
- Three selected cheeses with fig marmelade and fruit bread 225

The Wine List
Good food tastes best with the right wine, here you can read our complete wine list.

Teatergrillens Story
Tore Wretman opened Teatergrillen in 1945 as a sister restaurant to Riche. We offer more than a traditional restaurant visit, although much about Teatergrillen is very classic.

Large Groups
We accept online bookings for groups of 8 people, if you are 9 or more please send us a request.