Skörda
Skörda dining room at golden hour — candlelit long table with plated first course arriving, steam rising from cast-iron pot in background
Östersund · Est. 2019

Rooted in the field.
Served at the table.

Grain milled this morning. Root vegetables arrived with soil on their skins. The fire has been burning since four o'clock.

February tasting menu — 7 courses
01Cured char · dill pollen · frozen cream
02Rye bread · brown butter · salt flakes
03Roasted celeriac · smoked whey · juniper
···and four more
Scroll
Provenance & Craft
Baker's hands pressing and folding rye dough on a floured wooden surface, flour dusting the air
The Bakehouse
On Grain

Milled before the first guest arrives.

Erik Lindqvist at Kvarnby Farm delivers whole rye berries every Tuesday. We stone-mill them at 06:00. By noon the bread is in the oven. By evening it is on your table.

Frost-covered kitchen garden at dawn — rows of root vegetables, kale, and dried herb stalks under thin snow
Kitchen Garden · Jämtland
Cured Arctic char fillet on black ceramic plate with dill pollen dusting and frozen cream quenelle — still life against dark background
Course One
4

Menus per year. One for each season.

The Fisherman

Björn calls at five in the morning.

If the char ran overnight, it is on the menu. If not, we change the menu. That is the agreement we made in 2019 and it has not changed.

Stone fermentation cellar shelves lined with amber and green glass jars — pickled vegetables, lacto-fermented berries, preserved mushrooms
The Fermentation Cellar
Roasted celeriac wedge on cream stoneware with smoked whey reduction and dried juniper berries scattered around the plate
Roasted Celeriac
Dining room background texture
February · 7 Courses · From 18:30

The table is set.
Is your evening free?

On Preservation

The cellar remembers summer.

In August we put up cloudberries. In September, wild mushrooms. In February, when the ground is frozen, we open the jars. Time is an ingredient.

11

Named farms within 80 km. Every one on the menu.

Long communal dining table set for dinner — linen napkins, ceramic plates, candles in iron holders, winter light through tall windows
The Long Table
The Kitchen & Its Sources

Chef Anna
Söderström

Anna grew up forty kilometres north of here, in a house where the pantry was more important than the living room. She trained in Copenhagen, staged in the Faroe Islands, and came back to Jämtland in 2018 with one idea: cook what the land offers, in the season it offers it.

The fermentation cellar below the restaurant holds 340 jars, each dated and labelled in her hand. She considers it the most important room in the building.

This Season's Producers
Kvarnby FarmRye & Barley
12 km
Österlund DairyRaw Milk & Cream
28 km
Björn ErikssonArctic Char & Pike
Lake Storsjön
Skogens SvampWild Mushrooms
Seasonal harvest
Granbacka GardenRoot Vegetables & Herbs
8 km
Chef Anna Söderström in the Skörda kitchen — plating a dish of roasted root vegetables with tweezers, focused expression, white apron
Head Chef
Glass jars of fermented cloudberries and pickled mushrooms on stone cellar shelf, amber liquid catching candlelight
Cellar · B1
Close-up of brown butter being spooned over a sizzling cast-iron pan with juniper sprigs — kitchen action shot
Brown Butter
Long dining table background texture
February Tasting Menu · 7 Courses

What arrives
at the table tonight.

01
Cured chardill pollen · frozen cream · rye crisp
02
Rye breadmorning-milled · brown butter · salt flakes
03
Smoked whey soupceleriac · dried thyme · juniper oil
04
Pike-perchfermented butter · leek ash · pickled mustard
05
Roasted celeriacsmoked cream · dried elderflower · hazelnut
06
Aged elk loinroot vegetable jus · preserved cloudberry · spruce tip
07
Skyr & honeylocal beeswax · rye crumble · frozen bilberry

Menu changes with the season and the morning's harvest. Written in the chef's hand each Wednesday.

Seasonal Availability

Dinner service · Wednesday through Sunday · Seating from 18:30

Wed 26 Feb
4 seats→
Thu 27 Feb
Full
Fri 28 Feb
2 seats→
Sat 1 Mar
6 seats→
Sun 2 Mar
1 seat→
Wed 5 Mar
8 seats→
1 295 krper person · excluding wine pairing
Wine pairing+ 695 kr

Dietary requirements accommodated with 48 hours notice.
Cancellation free up to 72 hours before your reservation.

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