JH Matbar

The story

JH Matbar – Award-Winning New Nordic Dining in Ystad, Sweden

A Modern Neighbourhood Restaurant with Serious Cooking

Christoffer and Malin had spent years in the industry before deciding that the only logical next step was a place of their own. What they wanted to build was clear from the start: a relaxed restaurant without white tablecloths or classical background music, but with uncompromising focus on food, drink, and honest ingredients. The result, on Stora Östergatan in the centre of Ystad, is exactly the kind of place they themselves wanted to eat at.

The Food and Drink Philosophy

The menu at JH Matbar is structured as an à la carte where guests compose their own evening from a selection of seasonal dishes. Everything is made from scratch — house-churned butter, house-made stocks, and their own ice creams are points of pride. The kitchen works strictly with the seasons, and the menu shifts accordingly, meaning there is almost always something new to discover on a return visit.

The New Nordic approach here is rooted in respect for provenance. Vegetarian and vegan dishes are fully integrated into the menu rather than treated as afterthoughts, and the kitchen takes care to use every part of each ingredient.

White Guide awarded JH Matbar its Fine level recognition, with reviewers singling out the balance and precision of the cooking. One standout dish — Jerusalem artichoke both confited and sliced raw, with house-made ravioli, a foam of havgus cheese with brown butter, and fermented spruce shoots — was described as so well-balanced it could walk a razor's edge. Even confirmed artichoke sceptics, the guide noted, fell for it. Wild boar appeared alongside a pig cheek croquette and a buttery duck sauce, showing the kitchen's confidence with meat as much as with vegetables.

Drinks with the Same Conviction

The drinks list reflects the same values as the kitchen. Swedish beers, spirits, cider, and juice from local producers sit alongside a wine list built around small producers and independent suppliers. The flexibility of working with multiple suppliers means the wine list — both by the glass and bottle — rotates regularly, much like the food. The Catalan natural wine on the parellada grape, paired with the Jerusalem artichoke dish, drew specific praise from White Guide for its precision as a match.

The Atmosphere

No white linen, no formal ceremony — JH Matbar describes itself as a modern kvarterskrog, a contemporary neighbourhood restaurant. The tables fill with guests talking about the food as much as everything else, which White Guide captured neatly by calling it simply "a talking point." The cooking carries genuine warmth and craft; the room is convivial and unpretentious.