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.
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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.
