Photo: Jimmy Linus
Vyn
A role model in its truest sense
Daniel Berlin does not seek to draw attention to everything that happens behind the scenes at his restaurant. But if he did, he would have much to share. He could describe the time and care devoted to the ingredients, from game and vegetables to the poultry he sources. This is a restaurant guided by thoughtful values, with decisions rooted in knowledge and responsibility. No restaurant is without its flaws, of course, but there is no doubt that Vyn stands apart from many others at this level.
Information
Executive Chef: Daniel Berlin
Höga vägen 72, 272 92 Simrishamn, Sweden
Daniel Berlin
Vyn, Simrishamn, Sweden
Daniel Berlin, owner and executive chef at newly opened Vyn in southern Sweden. How do you approach sourcing ingredients from abroad?
– We avoid purchasing from other countries. That’s the beauty of working seasonally. We plan according to the differences throughout the year, and not everything needs to always be available. It’s about planning and acceptance.
What are the relationships with your producers based on?
– Again, it’s all about long-term planning. Relationships are almost more important than the product itself. Most producers are struggling in some way. It’s about finding gaps and synergies; discovering things no one else is growing. Through forward planning and agreeing on quantities in advance, we can eliminate uncertainty. Sometimes, we guarantee we’ll purchase the batch and even pay in advance. We’re in this together.