Chef's Table
JAYJAY'S KITCHEN
Live fire, regional produce and an open kitchen at the heart of Swedish Lapland — a chef's table rooted in Norrbotten.
After a day in the wild, guests gather at JayJay's for long, considered evenings. Every plate carries a note of Norrbotten — smoked reindeer, arctic char, cloudberry, birch, moss.
The Room
A room made to hold the night
Pine walls, warm light, antler chandeliers and leather worn soft by winters of guests. JayJay's is built for long evenings — the kind that end with one more glass and a story you did not plan to tell.
The Cellar
Wines, spirits & the house cookbook
Menus bound on locally cut wood, a curated wine list and a house cookbook that traces every dish back to its source in Norrbotten. Ask us — we love talking food.
From the kitchen
Fire, forest, plate — considered
An open flame, cast iron and ingredients from the woods around us. A few moments from recent evenings at JayJay's.
Arctic char with beetroot risotto and herb crumb
Steaks searing over the open flame
T-bone steak over glowing embers
House charcuterie and cheese board
Grilled beef skewer with carrot purée
Reindeer stew with lingonberry and spring onion
Beef tartare with fresh arugula
Candlelight and wine glasses at the bar
Boschendal Nicolas on the shelf