Riche Restaurant , Stockholm : Founded in 1896, Riche strove to imitate it´s Parisian model, Café Riche on Boulevard des Italiens, in interior decoration aswell as in character. Starched linen tablecloths, elegant gold-framed mirrors on the walls and crystal chandeliers in the ceilings created an environment that made solid bourgeoisie, officer class and gentlefolk feel at home. The menu was international with an emphasis on classic restaurant dishes and a well-sorted smörgåsbord. Riche was refitted into a more modern, functionalistic shape in the beginning of 1930´s by architect Ingvar Tengbom. It was now that Riche´s grill was opened, to the right of the building´s entrance. Thought as a less expensive alternative to the dining room, simpler dishes such as prime rib stew with steamed potatoes and fried salt herring with onion sauce were served her. Soon after WWII ended, the then 28 year old Tore Wretman took over the restaurant. The era that now began came to form a school for restaurants in Sweden in many ways. With his new perspective T.W. introduced a number of new foreign influences to the Swedish cuisine. At the same time, he brought forward traditional Swedish fare and set it in a restaurant environment. Food and wine The cuisine served at restaurant Riche is best described as a heritage from Tore Wretman. The inspiration from the french brasserie is notable in our menu, together with the Swedish traditional fare. Some of our most enjoyed and best elaborated dishes are Toast Skagen, Biff Rydberg and Riche Gala. The beverages at restaurant Riche are carefullty selected by our devoted sommeliers. In our cellars we store some of the treasures that can be find in our winelist. We´ve expanded our storing to be able to offer a choice for every person, and we´ve been able to lay our hands on wines that not are to be found in other restaurants.