Tranan
On the menu as “Råbiff”
8.9/10
Since 1929
Ninety-seven years of rehearsal on one plate: truffle cream, shaved parmesan, raw mushrooms and the crunch of roasted almonds.
The review
Tranan has fed Vasastan since 1929, red-checked tablecloths and all, and its råbiff moves like a dish rehearsed for decades — because it has been. The build is quietly radical: a slick of truffle cream, a canopy of shaved parmesan, thin raw champignons for earth, and — the masterstroke — roasted almonds, a warm fatty crunch that fries can't offer. The 100-gram starter is elegant; the 150-gram main with pommes frites is the correct decision. On a heavy-handed night the truffle shouts over the beef — you can burp it all afternoon — and that alone keeps this plate off the podium's higher steps. The fried herring may be the museum piece here; the råbiff is the living argument.
Judged on five criteria
- 01The Cut
- 02The Seasoning
- 03The Yolk
- 04The Sides
- 05The Room