Daniel Berlin Krog Gislövhammar

VYN Restaurant, led by the acclaimed chef Daniel Berlin, is a beacon of innovative cuisine and meticulous craftsmanship. Nestled in the serene Österlen region, VYN offers diners not just a meal but a journey through the local terroir, artfully presenting dishes that celebrate the flavors and textures of carefully sourced ingredients.

Daniel Berlin, renowned for his previous Michelin-starred venture, Daniel Berlin Krog, has a storied history in the culinary world. Before founding VYN, Berlin earned two Michelin stars and was named 'Chef of the Year' multiple times in Sweden. His cooking philosophy is deeply rooted in the local terroir, emphasizing the use of locally sourced ingredients and sustainable practices. Berlin’s journey through the culinary landscape has been marked by a dedication to innovation and excellence, which he continues to embody at VYN. Since its opening in October 2023, Berlin has managed to create a culinary destination, attracting food enthusiasts from both Sweden and neighboring Denmark.

The property spans 18 hectares of stunning landscape, enhancing the dining experience with its natural beauty. The surroundings are meticulously landscaped, offering a serene and picturesque environment that complements the exquisite culinary offerings. The view from the restaurant includes breathtaking vistas of the Baltic Sea and, on clear days, the Danish island Bornholm. The open kitchen at VYN, designed by Nordiska Kök, allows guests to witness the art of cooking, enhancing the dining experience by making it a visual spectacle.

The dining experience began with a delicate dish of fresh halibut, kohlrabi, and horseradish. This dish was a study in balance, where the acidity was perfectly calibrated, complementing the delicate flavors of the halibut. Next, the warmed king crab paired with pork cheek and spring herbs showcased a masterful combination of umami-rich pork cheek and the natural sweetness of king crab, highlighting Berlin’s skill in marrying diverse flavors.

One standout was the Kalix löjrom served with caramelized celeriac and verbena, where the cold egg middle layer topped with Kalix löjrom was elevated by the texture and taste of caramelized celeriac. Another dish, whimsically named Egg, egg, egg, egg & egg, was a testament to Berlin’s creativity, featuring five types of eggs (chicken, duck, and three types of fish eggs) combined into a single, ingenious structure.

The hot and cold mackerel with dill and sugar kelp offered an intriguing play on temperature and texture, with the mackerel’s skin cooked to a crisp while the flesh remained raw, providing layers of flavor that kept the palate engaged. Similarly, the first serving of langoustine was a delightful surprise, with the tail cooked gently in brown butter, resulting in a succulent and sweet dish that was just warm enough to bring out its natural flavors.

One of the most memorable dishes was the poached quail with artichoke and truffle. Described as one of the best quail dishes ever tasted, it achieved perfection in flavor and preparation. The milk-fed lamb cooked over the fire followed suit, featuring locally bred lamb, cooked to perfection on the bone, and delivering a rich, smoky taste that was truly unforgettable.

The broccoli, chanterelles, sea lettuce, and fermented oats provided a delightful mix of textures and flavors, showcasing the restaurant’s ability to elevate simple ingredients into extraordinary dishes. The raw shrimp with sunflower and fjällko cream was another highlight, combining the briny taste of shrimp with the creamy, slightly tangy fjällko cream and oyster leaves for a complex, satisfying bite.

The dessert courses at VYN were a sublime end to the meal. Each sweet dish maintained a delicate balance of low sugar and high acidity, creating refreshing finishes. Highlights included black raspberries with milk and rose, rhubarb with woodruff and elderflower, and a honey sorbet with sweet herbs. Each dessert was meticulously crafted to cleanse the palate and provide a light, flavorful conclusion to the dining experience.

VYN has quickly garnered acclaim for its innovative cuisine and exceptional service. The restaurant has been praised for its meticulous attention to detail, both in the food and the overall dining experience. Daniel Berlin is poised to achieve three Michelin stars in the near future, given the extraordinary quality and innovation of his culinary creations.

Diners at VYN have lauded the restaurant for its exquisite dishes, breathtaking views, and the immersive dining experience. The warm and inviting ambiance, coupled with Berlin’s culinary mastery, creates a memorable experience for guests.

VYN Restaurant excels in offering a dining experience that is as visually captivating as it is delicious. Chef Daniel Berlin’s dedication to local ingredients, innovative cooking techniques, and exceptional hospitality makes VYN a must-visit for any food enthusiast. This is not just a meal; it’s a journey through the rich landscape of Swedish flavors, presented with precision and passion. Less

The second part of our menu at @danielberlinrestaurant continued with highlights such as the poached quail where the only complaint was that there was too little of it 😆, langoustine tail cooked in brown butter, and milk fed lamb cooked over fire!

- Langoustine tail cooked gently in brown butter
- Poached quail, canola shoots & truffle
- Sourdough bread & butter
- Milk fed lamb cooked over the fire
- Rhubarb, milk & bird cherry blossom
- Sweet box

Thank you @d_berlin for the wonderful meal!
•
2*, Vyn Restaurant
Simrishamn, Sweden
#supermelSweden Less

Congratulations to @danielberlinrestaurant @d_berlin for getting ⭐️⭐️ Michelin stars just 7 months after opening!

Our meal at Vyn took place in the upstairs private dining room where guests were free to gather around the kitchen island to observe the chefs in action. The first part of our menu started with a king crab tart garnished with a piece of pork cheek, followed by a beautiful bowl of caramelized celeriac with lojrom roe. Then we were handed a shell of langoustine which unveiled a hidden treat when you turn it upside down. The egg x 5 was a new creation using 5 types of eggs including fish, chicken, etc. One of my favorites was the ingenious hot & cold scallop - cooked perfectly to give you the best texture and flavor. Finally, the white asparagus with fjallko cream was easily another highlight.

The first part of our menu:

- Kalix löjrom, caramelised celeriac & verbena
- Warmed king crab, Linderöds pork cheek & spring herbs
- First serving of langoustine
- Egg, egg, egg, egg & egg
- Hot & cold scallop, dill & sugar kelp
- White asparagus, sunflower & fjällko cream
•
2*, Vyn Restaurant
Simrishamn, Sweden
#supermelSweden Less