Vyn

The story

Crafted with passion, served with love

A Return Worth the Journey

Vyn — the Swedish word for "view" — sits at Höga vägen 72 on the Österlen coast of Skåne, looking out over the Baltic Sea. The name is apt: the setting is as much a part of the experience as what arrives on the plate. Getting here, whether from Copenhagen or Stockholm, is a deliberate act, and that sense of intention shapes everything about the place.

The restaurant's arrival in late 2023 was significant. Chef Daniel Berlin had closed his previous restaurant in September 2020 for family reasons, and his return generated genuine anticipation across the culinary world. Admired for his integrity and authenticity as much as for his kitchen craft, Berlin draws from the fields, forests and coastlines of Skåne — a region he knows with deep personal attachment.

Seasonal Cuisine Rooted in Skåne

The tasting menu runs to roughly 16 courses and is built on a nose-to-tail philosophy. Ingredients are foraged, grown and hunted from the surrounding landscape and shores. The kitchen's own garden supplies greens and herbs on-site, complemented by produce sourced from dedicated local growers — everything arriving at precisely the right moment in the season.

Warm king crab, butter-poached langoustine and Kalix löjrom (vendace roe) are recurring expressions of the coastal larder. One signature that has drawn particular attention: a hot and cold scallop, pan-fried with cold metal discs placed on top, served in a dill sugar kelp and caramelised apple sauce — a preparation as technically considered as it is quietly brilliant.

The restaurant's tasting menu is priced at 4,000 SEK, with wine pairing options ranging from a curated pairing at 2,500 SEK to a prestige selection at 4,500 SEK and a cellar pairing at 10,000 SEK. A non-alcoholic pairing is also available. In 2025, Vyn was ranked #47 in the World's 50 Best Restaurants — recognition that reflects both Berlin's standing and the singular pull of this corner of Sweden.

Beyond the Dining Room

Vyn is designed to be stayed in, not rushed through. Adjacent to the restaurant is a 15-room boutique hotel, with locally handmade beds and glass sculptures by Swedish artist Ellen Ehk. The Food & Wine Bar serves lighter seasonal dishes using the same locally sourced ingredients as the main kitchen, interpreted differently — a relaxed counterpart to the formality of the tasting menu. A greenhouse cocktail bar offers a place to linger before or after dinner. For private gatherings of 7 to 24 guests, the Atelier provides a discreet chambre séparée separate from the main dining room.

The ambition, as the team states it, is to offer not just seasonal cuisine rooted in Scanian and Scandinavian tradition, but "ample time and opportunity to wind down and contemplate in beautiful surroundings — both before, during and after your meal." That unhurried quality is the point.