"Parking Space" Restaurants in Jämtlands län
Fredrik Karlsson built this log cabin by Lake Gevsjön, serves farm-to-table tasting menus and hunts moose and ptarmigan. With 13 seats, reservations are typically secured months in advance.
Chef Johan Rudsby opened this city bistro in 2022, three years after his farm restaurant. Choose small plates from the compact à la carte or let the kitchen assemble its favorites. Non-alcoholic pairing available.
The stone oven is the center of this exclusive mountain outpost with only 24 seats. Chef Lena Flaten develops “relationsmat”: food based on cooperation with growers, hunters, and fishermen in the area.
Evenings often begin with a stroll through the kitchen garden, where Johan Rudsby shows the ingredients behind the meal. The ten-course menu is built around organic produce from their own farm and selected suppliers.
Sámi food culture meets modern gastronomy at Copperhill Mountain Lodge's restaurant, 730 meters above sea level. The kitchen tells stories through each dish about where the ingredients were caught, grown, or picked.
Sweden’s oldest (and first) mountain hotel overlooks Lake Malmagen near the Norwegian border. Refined tasting menus translate wild herbs and regionally hunted game into contemporary Nordic fine dining.
Run by skiers and nature lovers, this mountainside hotel offers guests a place to rest after a day on the slopes of Åre. Head chef Robin Esteby works with meat and vegetables from nearby farms.
At 732 meters on Åreskutan, this is the highest-situated mountain lodge in the area. The kitchen uses ingredients from Jämtland, and the cellar houses a distillery. Winter guests arrive by snowcat.
Erik and his team cook tasting menus from what the mountains provide. House-pressed berry and flower juices provide a well-matched non-alcoholic pairing. Hotel rooms include access to a hot tub and sauna.
In a mountain village of 49 vacation homes, this bistro prepares forest and lake ingredients in a Nordic style. Guests dine by the fire, surrounded by paintings and ceramics by regional artists.
Where the pistes Björnstigen and Långsvängen split, this timber-clad lunch restaurant prioritizes homemade cooking over convenience food. The kitchen uses Swedish ingredients for meatballs and other classics.
This Jämtland-French brasserie serves pizza, oysters, and classic meat dishes, backed by an extensive wine list. The basement offers a unique experience where guests cook their meat on a hot soapstone at the table.
Part of the Boqueria Group with several locations, this après-ski destination brings tapas close to the slopes. The menu features charcoal-grilled peppers, Galician beef, and Spanish cheeses like Manchego and La Peral.
Skiers and hikers gather after a day on the slopes for tapas-style small plates and à la carte dishes. A fireplace warms the dining room in winter, and a terrace opens in summer for outdoor seating.
Perched about 900 meters above sea level, this cabin welcomes skiers and snowmobilers. A new generation now leads the kitchen, serving Swedish-French cooking with subtle Sámi touches.