Restaurant Rydbergs · Drottninggatan 88
Modern Swedish cuisine with historical roots, in the heart of Stockholm.
I
Small bites
Fish roe, sour cream, red onion and chives.
Västerbotten cheese croquettes with truffle cream. 3 pcs.
From Halkidiki with chili, garlic and rosemary.
Lightly salted Spanish Marcona almonds.
Our homemade carrot bread and buttermilk rye crispbread.
II
To begin the meal
Saffron & lobster herring, lingonberry herring, mustard herring, sea buckthorn herring, red onion, Västerbotten cheese, new potatoes, crispbread and whipped butter.
With 30 g vendace roe, smetana, red onion, chives and confit lemon vinaigrette. Vegan option with seaweed caviar (195 kr).
Fish roe, hand-peeled shrimp, mayonnaise and freshly grated horseradish. Half / Whole.
Goat cheese cream, pickled beets, browned butter and roasted hazelnuts.
With dijon, capers, cornichons, horseradish, red onion, egg yolk and pickled beets. Half / Whole with fries.
III
From the kitchen
Grilled grain-fed entrecôte, red wine sauce, béarnaise, grilled broccolini, oven-roasted Piccadilly tomatoes and french fries.
Oven-baked cod loin, red prawns, blue mussels, white wine velouté flavoured with Pernod and new potatoes.
Pan-fried Arctic char with roasted artichoke, Jerusalem artichoke, tarragon velouté and potato and Västerbotten cheese purée.
Swedish kroppkakor from Småland with mixed mushrooms, raw-stirred lingonberries, browned butter and roasted hazelnuts. Vegan option with truffle cream.
IV
Our signatures
Our signature: diced beef tenderloin with diced potatoes, sautéed yellow onion, mustard cream and egg yolk. Created in the 1800s by chef Gustafsson.
Finely ground veal tri-tip, browned butter, red wine sauce, peas, lingonberries and potato purée.
Rydbergs meatballs with cream sauce, lingonberries, house-made pressed cucumber and potato purée.
Grilled grain-fed beef tenderloin, oven-roasted Piccadilly tomatoes, bacon-wrapped green asparagus, red wine sauce, béarnaise and pommes duchesse.
Hand-peeled shrimp, avocado, boiled egg, green asparagus and Nobis dressing.
V
Made in-house
Ask us about gluten-free pasta.
Creamy truffle pasta with beef tenderloin, baby spinach, portobello mushrooms and Parmigiano Reggiano.
Sautéed blue mussels, vongole, Argentine red prawns, cherry tomatoes, lobster broth, white wine, parsley and grilled lemon.
Linguine tossed in arrabbiata tomato sauce with basil and buffalo mozzarella.
VI
Wood-fired
Ask us about gluten-free pizza bases and vegan options.
San Marzano tomatoes, fior di latte, buffalo mozzarella, semi-dried tomatoes and basil.
San Marzano tomatoes, fior di latte, prosciutto cotto and portobello mushrooms.
San Marzano tomatoes, fior di latte, ventricina salami, chili, red onion and semi-dried tomatoes.
San Marzano tomatoes, fior di latte, prosciutto di Parma, rocket and Parmigiano Reggiano.
San Marzano tomatoes, fior di latte, blue mussels, red prawns, chili, garlic and parsley.
Crème fraîche, fior di latte, goat cheese, roasted beets, walnuts and blueberry coulis on acacia honey.
VII
On the side
Simple, dressed lightly.
With confit lemon vinaigrette.
Crisp golden fries.
VIII
From the bar
For our full list of wine, beer, cocktails and non-alcoholic drinks, please ask your server — they'll guide you through what fits your meal best.