Our philosophy

The name says everything we stand for: nature’s pantry. And the earth has always been what gives people life.

“Rustic elegance & the wild kitchen” sums up the concept in short. We hunt, we fish, and we find most of our finest ingredients in the nature around us — then build the menu from what we find.

Our food and drink follow the seasons and change from one day to the next for that simple reason. We work nose to tail: we ferment, lacto-ferment, dry, make cheese, and juice berries and fruit into alcohol-free drinks. We pickle much as people always did, with slightly more modern technique.

Self-sufficiency is what draws us out into nature, and always has. Before, we existed only in town, where it was harder to show guests the work happening outside the restaurant — the guest experience is such a small part of what we do. Now we can do that on an entirely different level, where guests can visit the places where everything is grown, harvested, raised, fished, hunted or taken from nature’s pantry.

We import neither pepper, cocoa beans nor citrus. We use Nordic ingredients, mostly from Östergötland and Sweden. Very few things travel further — coffee and wine among them.

The focus is always on working with the whole ingredient, which naturally reduces our food waste. We would argue it is the only way to work sustainably.

They say a restaurant hasonesoul; Jord has three: our guests, our people & our ingredients.

We put all our time, energy and money into bringing forward the work we do with our friends and producers, so our guests get the fullest possible experience. Sustainability and environment are an active choice, and part of the DNA of both the Valla Berså building and the Jord concept. Our electricity comes from the building’s solar panels, rainwater is recycled for irrigation, and what little food waste there is gets composted and becomes energy for our growing — circular gastronomy.

Coming to our urban restaurant should feel both familiar and professionally crafted. It is a restaurant we built from what we ourselves would choose when eating out. The interior recreates the feeling of our Swedish-Nordic heritage; it should feel like walking into a living room. As a guest you come as you are, and should feel relaxed any day of the week. We have no white tablecloths, but we hold a high level of service that matters enormously to us. As a guest you find out on the day itself what will be served.

In February 2026 we expanded to three dining rooms in three unique places — Jord i stan, Jord på landet & Jord i skogen

Jord i stan is the heart of what we do, and offers three ways to visit. Booking on the website, you can join us for a spontaneous two-hour sitting with a few dishes and something good in the glass. The half evening is built on five servings, with the option to add more if the mood takes you. The full evening is the chefs’ sitting, where you place yourself entirely in our hands for a gastronomic journey — and the menu goes home with you afterwards. Our excellent sommeliers always recommend drinks to match, as a pairing, or you might choose a bottle from our beautiful wine room. Wines and vineyards are selected carefully: small growers who share our view of sustainability, above all from Europe and the Nordics, with a particular love for our remarkable Swedish winemakers, whose quality is advancing fast on the world stage.

Jord i skogen — Pukhult is our hunting cabin out in the wild, 45 minutes north of Linköping by Lake Ruggen, where most ingredients are cooked over open fire. The place is a tribute to what the forest has to offer. It suits a group of friends or a company of 8–12 perfectly, or simply an evening outdoors over a long meal.

Jord på landet — Kuseboholm lies south of Linköping, where our growing happens and where heritage breeds of various kinds are raised for self-sufficiency. Much of our game comes from here. Dinners are enjoyed in the garden, or in the rustic workshop beside the plots. There is accommodation for up to 16 in a historic grain store with a wood-fired sauna, and a good chance of spotting the mouflon and deer that move nearby.

We work closely with our friends, producers and suppliers, often showing our concept as pop-ups in their own unique settings to spread our philosophy. We also make guest appearances with like-minded restaurateurs and destinations around the world.

Our transparency and clear stance on sustainable dining have been recognised over the years with a Green Star in the Michelin Guide, Game Restaurant of the Year three years running, three rings in the 360 Eat Guide, Sustainable Restaurant of the Year from Falstaff 2026, Sustainable Wine List of the Year 2026 from Star Wine List, a Master Class from White Guide and others.

A warm welcome to a natural experience with us at Jord.

/Andreas Landén