Traditional passion. Kometen is an institution with passion for traditional cooking using the best ingredients. Cabbage rolls with raw preserved lingonberry; boiled, salted pork knuckle; Wallenbergare; cod with browned butter, egg, shrimp and grated horseradish. Pure poetry for lovers of Swedish husmanskost. Of former Sjömaga-sinet fame, owner Leif Mannerström’s Wiener Schnitzel is “so dry that you can sit on it”. This is a good thing. With green peas, bacon and an anchovy butter with capers. And the beef roulade with cream gravy, freshly pickled cucumbers, gelée and potato purée brings a tear to the eye.