Overview
Restaurant Views: 3,771
Awards
- Restaurant Ranking
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Restaurant Ranking 2023, #1846
Cuisine
Scandinavian Cuisine
Chef
Daniel Berlin
Foodle Reviews
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... More
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
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!
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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... More
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
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2*, Vyn Restaurant
Simrishamn, Sweden
#supermelSweden Less
Third meal in 2019. And Daniel Berlin gets better and better. The dishes are well constructed, excellently calibrated, perfectly executed and really tasty. Daniel layers flavours in perfect harmony.
I am going to venture into new territory and will elevate Daniel Berlin to my favourite restaurant (ex aequo with CT @ Brooklyn Fare) outside Japan.
The fact that Daniel is a very humble person, does not like to travel as he is never satisfied (like me) with the result cooking somewhere are facts... More
Third meal in 2019. And Daniel Berlin gets better and better. The dishes are well constructed, excellently calibrated, perfectly executed and really tasty. Daniel layers flavours in perfect harmony.
I am going to venture into new territory and will elevate Daniel Berlin to my favourite restaurant (ex aequo with CT @ Brooklyn Fare) outside Japan.
The fact that Daniel is a very humble person, does not like to travel as he is never satisfied (like me) with the result cooking somewhere are facts which make this destination not only worth a detour but worth a Journey. Less
Some of the highligths from another stellar meal by Daniel Berlin. 3rd visit in 2019, my absolut favourite restaurant.
Fourth meal in less than 9 months. Daniel Berlin continues to push very hard. His dishes are delicately balanced and full of great flavours.
This must be the next 3 star in the Scandinavian guide.
All time favourite!! Just another fabolous meal in Skana.
Daniel Berlin gets better and better, fourth and certainly my best meal there.
The finesse of the dishes and the gentle application of technique creates and wonderful food with astonishing flavours.
Road trip to Daniel Berlin. A wonderfully composed meal with some extraordinary dishes.
An outstanding lunch with superior flavors and excellent execution plus great wine parrings. This is a likely contender for the next 3 star in Scandinavia
Drinks: Rosé champagne | Sugar snap peas juice |2 different types of apples | Rhubarb from the garden | Strawberry | Apple
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Daniel Berlin, Skåne Tranås (Aug 2017)
#cityfoodsters_skanetranas
#cityfoodsters_danielberlin
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#danielberlin #visitsweden #skanetranas
Sensational dinner of local produce and a spectacular wine parring
Daniel Berlin, a farm to table restaurant in the Swedish country side, about 90 minutes aways from Copenhagen is worth the trip.
Chef Berlin's puristic approach highlights just a few taste on each plates but brings those flavours out in perfection.
We drove just past the border from Denmark to Sweden arriving at a cozy, 150-year old farmhouse. Daniel Berlin stood in the doorway waiting to greet us as we got out of the car.
After a few courses, Daniel presented his signature celeriac demonstration. Then we were asked to go to the entry, grab a blanket, and head outside. Small bonfires beckoned us to walk down the steps and we were handed a cup of mushroom broth and invited to snack on battered artichokes kept warm in a cast iron pan. We explored... More
We drove just past the border from Denmark to Sweden arriving at a cozy, 150-year old farmhouse. Daniel Berlin stood in the doorway waiting to greet us as we got out of the car.
After a few courses, Daniel presented his signature celeriac demonstration. Then we were asked to go to the entry, grab a blanket, and head outside. Small bonfires beckoned us to walk down the steps and we were handed a cup of mushroom broth and invited to snack on battered artichokes kept warm in a cast iron pan. We explored the other buildings and rooms then headed back inside. Dinner continued as a vegetable-forward meal with any meat dishes coming from Daniel’s own hunting excursions.
After what we thought was our final course, we were asked to step outside once again, this time taking the path to the greenhouse, where we enjoyed candies, coffee, tea and a nightcap by candlelight.
Great friends, a starry night, and really feeling the connection with our food. The night was magical and I was charmed.
Daniel Berlin. Excelling in all corners of what a unique, humble, fine dining experience can be. Two Michelin stars. Well-deserved.
Chef: Daniel Berlin
Dinner Menu: $218
Wine Pairing: $159
Juice Menu: $77
2018 Michelin ⭐️⭐️
2017 World’s 50 Best #93
2017 OAD Top 100+ European #13 Less
One of those incredible meals you will never forget.....
Recommended in Gislövhammar
Address
Höga vägen 72, 272 92 Simrishamn, Sweden
Hours
Tuesday: 18:00 - 00:00
Wednesday: 18:00 - 00:00
Thursday: 18:00 - 00:00
Friday: 18:00 - 00:00
Saturday: 12:00 - 17:00
Sunday: Closed