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