Dinner at Daniel Berlin

Dinner at Daniel Berlin

with Gerhard Huber and Mikkel Steen Andersen at Daniel Berlin on 10 November 2017
Photo Views
230
Meal Views
303

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

Daniel Berlin
9

On our way!

Daniel Berlin Krog

Daneil Berlin

Daneil Berlin

Cozy

Daneil Berlin

Daneil Berlin

Art by Karin Ostberg

Art by Karin Ostberg

SLURPS Sweet corn and chicken neck

TARTE Dried corn, lovage, egg white

QUAIL'S EGG Birch-smoked salt, Linderod’s pig and trumpet

QUAIL'S EGG Birch-smoked salt, Linderod’s pig and trumpet

YEAST PANCAKE, pork belly cooked in vinegar, cream of apple, frozen horseradish

BIRD'S LIVER Cinnamon, crispy chestnut chestnut bread, roasted anise

BIRD'S LIVER Cinnamon, crispy chestnut chestnut bread, roasted anise

BIRD'S LIVER Cinnamon, crispy chestnut chestnut bread, roasted anise

LINGONBERRIES Red seaweed dusted with fermented blueberries

BREAD Four different milled grains from Ovraby Ostergard, honey from Daniel Berlin bees, and two types of cow's butter

HOMAGE Roses, sealace, cabbage, dill, pike-perch. The fish is cured in salt and sugar, then cold-smoked. The juice is made of white carrots, rhubarb, dill and sealace with fermented barley grains.

COD Smoked details, dittander, leeks, apple, horseradish, parsley

FRESH WALNUT Meadowsweet, pumpkin, Mirabelle, lobster

FRESH WALNUT Meadowsweet, pumpkin, Mirabelle, lobster

Substitute course

Daniel Berlin

Daniel Berlin

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

Outside course. BROTH Parasol mushrooms, forest greens and chestnut (Artichokes)

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

Daniel Berlin

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

Cozy

Another kitchen

Bottles and jars in barn

Bottles and jars in barn

Daniel Berlin kitchen

Daniel Berlin kitchen

Private dining room

PIE Cured duck's egg, turbot roe, fresh hazelnut. cured duck egg yolk, hazelnut, turbot row, chanterelle

PHEASANT Pressed and in detail, skin and Ingrid-Marie

PHEASANT Pressed and in detail, skin and Ingrid-Marie

FALLOW DEER Aronia, juniper, bone-marrow, garden cabbage

BEETROOT Small and large beetroot, wild boar’s fat and black currant

BEETROOT Small and large beetroot, wild boar’s fat and black currant

CHEESE Swedish brie, goat's milk cheese. Raspberry, blackberry and plum marmalades. Anise crackers, fennel cake and apple bread


GARDEN HONEY Lemon verbena, Clara Frijs, fennel, blue milk and colostrum

EGG WHITE Frozen goats’ yoghurt, rosemary and dried salted egg white

Menu

Menu

Menu

2016 Reisling "Goldtropfchen" Kabientt, Julian Haart, Mosel, Germany

NV Amontillado "Xixarito" Bodegaa Baron, Jerez, Spain

2000 Gevrey Chambertin 1er Cru, "La Patite Chapelle" Collection Bellenum, Bourgogne, France

Nightcap and mignardises in the greenhouse

Nightcap and mignardises in the greenhouse

Nightcap and mignardises in the greenhouse

Nightcap and mignardises in the greenhouse

Nightcap and mignardises in the greenhouse

Nightcap and mignardises in the greenhouse

Nightcap and mignardises in the greenhouse