Our Story

Glöd was born from a passion for Scandinavian culinary traditions and a desire to bring authentic Nordic flavors to New York City. Our restaurant represents a bridge between the old world and the new, honoring traditional techniques while embracing innovation.

Our Chef

Chef Elias Johansson brings over 15 years of experience from renowned restaurants across Scandinavia. His approach combines respect for traditional Nordic ingredients with contemporary techniques, creating dishes that are both familiar and surprising.

Having worked in Stockholm, Copenhagen, and Oslo, Chef Johansson brings authentic Scandinavian flavors and techniques to every dish at Glöd.

Our Philosophy

At Glöd, we believe in the Scandinavian principles of simplicity, functionality, and harmony. These principles guide not only our cuisine but also our approach to hospitality and the dining experience we create.

We work closely with local farmers and suppliers to source the finest ingredients, many of which are organic and sustainably produced. Our menu changes with the seasons, reflecting the natural rhythm of the land and sea.

Our Space

The design of Glöd reflects the Scandinavian aesthetic of clean lines, natural materials, and thoughtful minimalism. Our dining room creates an atmosphere of understated elegance, allowing the food and the experience to take center stage.

Every element of our space has been carefully considered, from the custom-made furniture to the lighting that changes subtly throughout the evening, creating a dining environment that is both intimate and dramatic.

Sustainability

Sustainability is at the core of Nordic culture, and it's a value we embrace wholeheartedly at Glöd. We strive to minimize waste, use energy efficiently, and make environmentally conscious choices in all aspects of our operation.

From our kitchen practices to our partnerships with suppliers, we are committed to reducing our environmental footprint while delivering an exceptional dining experience.