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Stockholm #10

I thought it was a joke, placed in front of me a plate of warm raw mince-meat with a raw egg yolk on top. I wanted to experience a good restaurant meal to end my week in Stockholm and went to Broms in the wealthy Östermalm district.
Never wanting to be squeamish I tucked in. The menu had said Steak Tartare and I had imagined a regular grilled steak with tartare sauce. The waiter asked about my meal and I said, ‘Well, actually, I had sort of expected something different’. He immediately offered to replace it with an alternative at no extra cost, I accepted, and was given the classic Swedish dish of meatballs, mash, cucumber and lignonberries – delicious. The waiter was wanting to chat and I said I had observed the whole restaurant was full of middle-aged women, some wearing leopard print tops. He said that’s because they’re all cougars. The staff, apparently, refer to them, the Swedish equivalent of ‘latte-momas’. They come in the morning and stay most of the day – Broms was a well known hangout. The places you end up sometimes – crazy.
Earlier in the day I returned my hire-bike, did my last shopping, shipped a box back to NZ and took the Metro Walking Tour. All the underground stations have amazing commissioned artwork – they have been blasted out of solid rock and are enormous caverness spaces. There’s an even deeper new network of tunnels for the faster commuter links to distant suburbs – those Swedes, talk about investing in infrastructure – it must have cost them billions.

By Tony Richards

This is a travel journal for family and friends interested in my stories that I've continued as a general blog now I'm back at home. I chat about design, music, pastries, the people I meet, and new thoughts and ideas – I hope you'll tune in.

2 replies on “Stockholm #10”

Excellent engineering there Tony.
Have you seen Rowan Atkinson’s ‘Steak Tartare’ skit? Look for it on You Tube.

I got caught with this too – many years ago. I haven’t forgotten but never say a word when a fellow diner decides they want to try it. Now you know.
It was formerly made of horse meat. It is usually served with french fries. In the Czech republic and Slovakia steak tartare (tatarský biftek) is found in many restaurants. The meat is ground lean sirloin and has a raw egg yolk in a dimple in the middle.
Main ingredients: Raw beef
Variations: Tartare aller-retour
Place of origin: Mongolia

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