

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
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STARTERS
Nettle soup Nettles, roasted chicken broth, boiled Amandine potatoes, ramson capers and Kalix vendace roe 365 - Moules en croûte Wine-cooked blue mussels from Bohuslän, smoked pork belly, jalapeño, parsley, garlic and puff pastry 290
- Lobster chef of the year 2023 Swedish lobster flambéed in OP Anderson Aqvavit, butterded lobster sauce flavoured with chili, carrot cream, pumpkin and citrus 395
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MAIN COURSE
Mothers potato dumplings ”kroppkakor” Butter-fried potato dumplings with sauerkraut and mushrooms, last year´s morels, buttered mushroom broth and cabbage leaves 385 - Perch meunière Cognac-flambéed chantarelles, spinach, tourned potatoes and beurre blanc flavoured with anchovies 495
- Reindeer saddle ”sarv” Cream sauce flavored with green pepper, blackcurrant jelly, beetroot and mash potatoes 525
- Schnitzel Cordon bleu Pork chop and air-dried ham from Linderoc pig and efterglöd cheese. Served with pommes Anna, garden salad, pickles and onion butter with green peas 395
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DESSERTS
Coupe Melba Poached Swedish peaches, cream mousse flavored with vanilla and autumn raspberry sorbet 165 - Sernik Polish cheesecake, blueberries and lemon thyme 145
- Warm tiger cake 85
- Canapés
- Vendace roe from Kalix with classic condiments
- White wine poched halibut with oscietra caviar, lightly smoked mussel sauce, pointed cabbage, chives and crispy potatoes
- or Fillet of beef flambéed with pepper sauce, butter fried haricots verts and pan fried potatoes
- Riche Gala
- 1255
- Autumn salad with a variation of yellow beets, fried Tuscan kale, pistachio nuts and Västerbottens cheese 195
- French onion soup with gruyère och pain riche 195
- Toast Skagen with vendace roe 245
- Matjes herring with egg, smetana, chives, red onion and beurre noisette 195
- Kalix vendace roe (30g) with classic condiments 355
- ½ Steak tartare of Swedish dry-aged topside with capers, onion, tartar sauce, cornichons and parsley 225
- Toast Pelle Janzon; 15g vendace roe, beef carpaccio, egg yolk and red onion 295
- Foie gras au torchon with autumn mushrooms, port wine gelé, brioche and deep fried parsley 285
- Pata Negra de Salamanca 285
- Oysters; Marennes-Oléron no3 1st 45, 1/2 dussin 230, 1/1 dussin 430
- 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
- 1/1 gratinated lobster with garlic, parmesan, French fries and aioli 795
- Norwegian Hitra crab with sweet mustard sauce and butter fried bread ½ 195 1/1 325
- Sturia Oscietra caviar; served with butterfried toast, eggs, pickled onion & soured cream 15g/595 30g/975 50g/1595
- Truffle risotto with roasted chestnuts, mascarpone, parmesan and fresh black truffle 345
- White wine poched halibut with oscietra caviar, lightly smoked mussel sauce, pointed cabbage, chives and crispy potatoes 625
- Baked artic char fillet with lobster velouté, trout roe, fennel and dill 395
- 1/1 gratinated lobster with garlic, parmesan, French fries and aioli 795
- 1/1 Steak tartare of Swedish dry-aged topside with capers, onion, tartar sauce, cornichons, parsley, salad and french fries 335
- Diced tenderloin with onion, horseradish and egg yolk 515
- Steak Hasse; fillet of beef flambée with pepper sauce, butter fried haricots verts and pan fried potatoes 605
- Red wine breased Swedish lamb shank with fried lamb sweetbreads, funnel mushrooms, confit garlic, crispy tuscan kale and potato purée 345
- 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 1495
- Grilled Swedish entrecôte with tomato salad, French fries and sauce béarnaise 625
- Swedish salt baked entrecôte with green salad, sauce béarnaise and French fries 585
- ”Cookie and ice cream” brown butter cookie with vanilla ice cream and warm caramel sauce 135
- Warm brown butter chocolate tart with hazelnuts and vanilla cream 135
- Riche Gala 140
- Crème brûlée 130
- Coupe Colonel 145
- Autumn apple mille-feuille with crème Pâtissière 145
- Chocolate truffle 60
- Three selected cheeses with fig marmelade and crisp 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.