Our friends

Petter Karlquist founded Arborteket in 2012 as an arborist company — a company that loves trees, in every form and every stage. The business is broader today, but the love of the tree is the same. What Petter does for us is something quite special. Every piece of outdoor furniture you sit on during the summer season is made from trees that fell inside Linköping — brought down by storms and bad weather, never actively felled. With ash, oak, elm and pine from our immediate neighbourhood, Petter turns what blew down into something that lasts. It is the same philosophy we try to live by ourselves: use what is already there, and let nature set the pace.

Anna and Niclas Albinsson left their careers in Stockholm, found a farm on the Östergötland plain and planted their first vines in 2013. Särtshöga is now one of the world’s northernmost vineyards — and one of Sweden’s most interesting. With the climate-hardy Solaris grape and a focus entirely on sparkling wine by the classic method, they have created something that ought not to be possible at these latitudes. The growing is regenerative, with biodiversity as its guiding principle — an attitude that mirrors our own. Fresh notes of citrus and green fruit, high acidity, long ageing. It is wine that speaks of Östergötland soil, and we are proud to serve it.

Marie’s workshop, garden and architecture studio are a stone’s throw from the restaurant. Since 2019 she has supplied us with plates, cups and vases — all developed in close dialogue, one form at a time. Under the MOLD label, Marie works with ceramics that have a pared-back, contemporary language and a powerful, earthbound expression. The glazes are made in-house from clay and ash, often wood-fired, and the palette is taken straight from nature. Sometimes the ash from our cooking returns to us as glaze on our plates. That feels exactly as it should be.

Bex Almqvist runs her distillery in Rejmyre, and does it with a clarity about the raw material that we recognise. Lingonberries from the forest around the distillery, apples from her own farm, botanicals from near and far — and 97% fossil-free energy underpinning all of it. With winter wheat as the base and a strong feeling for the character of the place, Bex creates spirits that tell you where they come from. She was recently elected to the venerable Gin Guild in London — proof that what is made in Rejmyre holds international rank. For us the collaboration is obvious: we share the same respect for the raw material, and the same belief that origin always shows in the glass.

Since 1956 the Taillet family has made champagne in Baslieux-sous-Châtillon, in the heart of the Vallée de la Marne. Today it is the fifth generation — Léna and Dylan — carrying the tradition on after their father Eric. More than 80% of the vineyard’s six hectares are planted with Meunier, a grape long underrated in favour of Chardonnay and Pinot Noir, but which Eric made his signature. No chemical pesticides, long ageing, minimal dosage. The philosophy is to let the place speak for itself. Together we developed our house champagne, Exclusiv T — a wine created to harmonise with what we cook. Léna has also worked with our friends at Särtshöga Vineyard, and that connection feels like part of the same story.

Just south of Linköping, at Löt Ryttargård, Eric Garberg and Björn Kvist — one Norwegian, one Swede — run one of Östergötland’s best-loved farm dairies. Since starting in 2009 they have produced genuine dairy from the farm’s own goats, with an openness and a craftsmanship that caught me from the very beginning.

Some seventy free-grazing goats live on the farm, each named for its personality. Production is small-scale, careful and hand-made. Kids slaughtered for natural reasons we take in and serve to our guests — a cycle we value. Löt’s products are found in selected shops and restaurants, and in their own farm shop, where everyone is welcome.

Kuseboholm is Jord’s base in the countryside — a farm south of Linköping with roots in the fourteenth century, when it belonged to Vadstena Abbey. Today it is run by Fredrik and Caroline, who tend the farm’s animals and land with the care its history demands.

Here we grow, raise heritage breeds and live as close to self-sufficiency as we get. Dinners are enjoyed in the garden or in the rustic workshop beside the plots, in the company of up to sixteen guests. There is accommodation in a historic grain store with a wood-fired sauna, looking out on mouflon and deer moving freely across the land. There is no menu to study in advance — we work with what the farm and the season give, and the story of the evening goes home with you. Game, crops and animals from here are a cornerstone of what we cook at all three places.

Kristina started Bondbönans Odlingar in 2015 on the farm where she grew up, 12 km south-east of Linköping in the Östergötland oak landscape. The growing is small-scale, done by hand, without pesticides — using manure from the farm’s own cows and hens.

On the barn roof sit solar panels producing as much electricity as the farm consumes in a year. The season starts in May with vegetable seedlings and tulips and runs until Christmas. It is cultivation in the truest sense — a living cycle on a small piece of Östergötland soil, where nothing is wasted. Exactly the kind of thinking we look for.