Nästgårds

The story

Crafted with passion, served with love

A Farm, a Glass Veranda, and Three Miles of Intention

Getting to Nästgårds requires commitment. The final stretch of the roughly three miles from Östersund turns to gravel, winding into the small village of Hölje before arriving at chef Johan Rudsby's farm. That deliberate remoteness is not incidental — it is the point.

The restaurant sits inside a large glass veranda that opens directly onto the meadow, giving guests an uninterrupted view of the landscape that also supplies much of what ends up on the plate. The setting makes the Swedish cuisine feel earned rather than staged: you have travelled through the countryside to eat food drawn from it.

Rooted in the Land Around It

Rudsby's kitchen works with produce from the farm itself, the surrounding forest, and the wider local area. That proximity between source and table shapes the character of the cooking — seasonal, grounded, and specific to this corner of Jämtland rather than generically Nordic.

White Guide 2026 singled out Nästgårds for recognition at a very fine level, noting that the distance and the gravel road are inseparable from the restaurant's appeal. The guide's description captures something real: the effort of arrival heightens everything that follows, from the view across the meadow to the Swedish cuisine on the table.

Who It's For

Nästgårds suits anyone willing to leave the city behind for an afternoon or evening. It is a farm restaurant in the truest sense — not a branding exercise, but a working property where the food and the place are the same thing.