Photo: Jimmy Linus
Vyn
96-100
Gastronomy points 2024
A role model in its truest sense
When Daniel Berlin closed his small, acclaimed restaurant in Skåne Tranås, he knew that his next venture would be something different. And it certainly was. The open kitchen, the spectacular location, and the remote setting atop a field with a view of the Baltic Sea make it one of the most striking restaurants in the Nordic region. Here, a subtle yet bold gastronomic style offers a spectrum of flavors, temperatures, and textures. The dishes are made from seasonal ingredients and served by a responsive, relaxed, yet highly professional front-of-house team.
Sustainability highlights
- Planning is key—focused on seasons, relationships, quality, and economics
- Locally sourced ingredients
- Also offers a simpler food and wine bar
- Accommodation is available, and it matches the restaurant’s high standards
- Nose to tail approach—important for education and understanding, with the right knowledge
- Strong relationships, with a deep understanding of the craftsmanship behind the ingredients
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.