Sturehof
On the menu as “Steak tartare”
Institution since 1897
The 1897 seafood institution treats its tartare like a side quest — Dijon-forward, peppery, proper, slightly on autopilot.
The review
Sturehof is one of the great rooms of Stockholm — open 365 nights a year by the Stureplan mushroom, four hundred seats, Jonas Bohlin interiors, a menu that changes daily and has fed the city since 1897. But this is a fish house to its bones, and the tartare knows it. Swedish outside round, machine-minced, arrives Dijon-forward and properly peppery with an egg yolk and green salad; the fries cost extra, which is a personality trait. It is exactly correct and never more — seasoning balanced, temperature right, imagination elsewhere, presumably with the sole meunière. They will even sell you a take-home råbiff kit from their food market, which rather sums it up: a tartare you admire the logistics of. Never disappointing, rarely memorable. Order the seafood.
Judged on five criteria
- 01The Cut
- 02The Seasoning
- 03The Yolk
- 04The Sides
- 05The Room