Stockholm’s Tasty Traditions

Feature

According to the slogan of their three-restaurant empire, Tradition serves “Traditional Swedish food. Period.” End of story, except it’s not because Tradition founder Jonas Petersson has a pedigree that includes stints at Manhattan’s Aquavit and London’s Quaglino’s.

Each of Tradition’s three locales offers a slight twist on the clean modern setting and the classic Swedish “home cooking” that focuses on the season and the particular neighborhood and its demographic. At the “mothership” locale in Vasastan, which opened in August 2012, you can expect meatballs and the house’s celebrated black pudding.

©MRNY

©MRNY

Purists will start with “three small classics: shrimp toast, anchovies and egg, bleak roe on toast,” perhaps followed by Swedish potato dumplings or breaded Baltic herring with browned butter. All of Tradition’s dishes are lactose-free, including the salted poached cod with mushroom and potato puree, as well the smoked reindeer heart for those who want true Swedish tradition.

Tradition’s amiable and relaxed atmosphere recalls the best of familial meals – albeit bolstered by a sure-handed professionalism that even your mother would admire.

Mark Thompson

About Mark Thompson

A member of Authors Guild, Society of American Travel Writers (SATW), and New York Travel Writers (NYTW), Mark Thompson is an editor, journalist, and photographer whose work appears in various periodicals, including Travel Weekly, Metrosource, Huffington Post, Global Traveler, Out There, and OutTraveler. The author of the novels Wolfchild (2000) and My Hawaiian Penthouse (2007), Mark completed a Ph.D. in American Studies. He has been a Fellow and a resident at various artists' communities, including MacDowell, Yaddo, and Blue Mountain Center.

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