Celebrated Swedish restaurant Jord has expanded with a clear intent: to bring guests closer to the work behind the plate, from cultivation and animal husbandry to foraging and open-fire cooking. New formats in Linköping sit alongside overnight stays on the farm and at the hunting lodge, making self-sufficiency not just a principle but part of the experience.
When Sweden’s Jord announced in spring 2025 that it would close ‘in its current form’, and opened bookings through to 19 December, events moved quickly. “The reservations came flooding in. Within a week we were fully booked, right up to the final day. That gave us the confirmation we needed: It was time to take the next step,” says founder Andreas Landén.
That next step is now well under way. Under what might be called Jord 2.0, the project has become three venues rather than one: Linköping remains the base, but Jord now also encompasses Kuseboholm Gård and Pukhult—in broad terms, the countryside and the forest. The ambition has been there for a long time, Landén tells Falstaff Nordics. “Self-sufficiency is what draws us out into nature—it always has. Before, we only existed in the ‘city’, in Linköping, where it can be harder to communicate all the work we do beyond the restaurant. But you have to remember that the guest experience at the table is only a small part of what we do.”
With the “new” Jord, Landén wants guests to experience that work on site. “Now we can welcome guests to where it all happens: where things are grown, harvested, reared, or taken straight from nature’s larder.” He describes it as three dining rooms with a shared spirit. When he defines that spirit, it is less about replicating an established concept than about staying faithful to the same craft over time. It is also about the team. “Our aim is to keep the same team for the long term, so they can develop across the whole craft—from growing and fishing to hunting and butchery—and keep building depth,” Landén explains.
The biggest change for guests is the element of choice. In Linköping, where Jord was previously closely tied to a fixed tasting menu, bookings are now more clearly divided. Helkväll (“full evening”) echoes the old format, with at least twelve courses, but two additional sittings have been introduced. “Spontankväll (‘spontaneous evening’) lasts up to two hours, where new guests can get to know us by choosing something smaller—snacks, a single ingredient—or simply dropping in, with no booking required. Halvkväll (‘half evening’) begins with a five-course menu, and then you can add on, for example, snacks, a cheese course, or the evening’s featured ingredients, plus suggested drinks pairings that always work with our menus,” he says.
Kuseboholm Gård, set within the Tinnerö eklandskap nature reserve, lies around 25 minutes south of Linköping. On the farm, the team rear heritage breeds of pigs and cattle alongside ducks, hens, and quail, and they also offer hunting in various forms. “What we can offer here, and only here, is that guests sit right in the middle of where we cultivate and harvest some of our ingredients,” says Landén. For those who want to stay overnight, there is accommodation for up to 16 people in an old granary, complete with a sauna and terrace.
Pukhult, meanwhile, sits north of Linköping, by Lake Ruggen. In Jord’s own hunting lodge, the team centers its work on the forest: game, open-fire cooking, and accommodation in the same house for 8–12 guests. “Here the dinners are long and magical—especially once darkness falls, with the chance of hearing wolves howl,” Landén concludes.
