And there it was on the menu: Råbiff med tillbehör, helpfully translated by Google as "steak tartare with accessories." The latter arrived in a cunning stack of porcelain dishes which swing out from their chrome-plated standard. I don't know what epoch that accessory represents; this is a very traditional kind of place — the restaurant is three hundred years, my waitress tells me; it's been in this room since 1905, and I think not that much has changed in the meantime.
The beef was good; and, importantly, it was hand-chopped, not ground. The capers were delicious; the egg fresh and flavorful. And those delightful dishes offered diced beets (declined), little capers, mustard, and chopped shallots and salt, a thoughtful inclusion
The French fries were very good — Sweden has fine potatoes — and a little copper pot, tinned of course, contained quartered tomatoes and chopped onion that set things off nicely. Truly a delicious meal, a fitting successor to yesterday's equally traditional table.
☛Restaurants visited in 2015 are listed at Eatingday's Restaurants