Daniel Berlin Krog

The story

Crafted with passion, served with love

A Stately Setting on the Edge of Österlen

Vyn — the current home of Daniel Berlin Krog — sits on a former farm atop a hill in the south-east corner of Sweden, in the Österlen region of Skåne. The property commands views across the countryside toward the Baltic Sea, with some 18 acres of land stretching down to the waterfront. It is a place designed for unhurried time: guests are invited to arrive early, linger long, and breathe.

The restaurant's own garden supplies as many greens and herbs as possible, complementing produce sourced from dedicated local growers — ingredients that arrive, in the kitchen's own words, "at the perfect moment to enrich our menu." That circularity runs through every part of the operation, from the main dining room to the casual Food & Wine Bar, where the same seasonal produce reappears in a slightly different register.

Daniel Berlin and the Art of Balance

White Guide awarded Daniel Berlin Krog its Global Masters distinction — the guide's highest tier — and its assessment captures the kitchen's essential tension precisely: classical, familiar flavours with deep roots in Skåne's soil on one side, and modern, technically driven experimentalism on the other. Berlin commands both without letting either overwhelm.

Signatures that have become part of the restaurant's identity — the cinnamon-dusted fowl liver, the leavened pancake with pork belly and frozen horseradish, the slow-roasted celeriac — remain on the menu. Around them, the kitchen keeps pushing. A champagne coupe holding pale pink juice of Discovery apples surrounding an ice globe serves as a palate cleanser of almost unnerving freshness, paired with a sorbet of Belle de Boskoop apples. Fine slices of seaweed-cured greylag goose are interspersed with cucumber and rhubarb, sharpened with sorrel. A briefly grilled lobster tail, still raw at the core, arrives strewn with parsley root and topped with a freshly peeled walnut sourced from neighbours in the village — a waldorf salad reimagined with the precision of New Nordic cooking at its most assured.

Desserts are where Berlin's hand shows most clearly. A sorrel and goat's milk ice cream under a crispy layer of honey, a butternut squash creation with sea buckthorn sorbet and a praline of pumpkin seeds — both described by the guide as "quite simply sensational." The old signature dessert, ice cream with rosemary toffee and salty meringue, now arrives in miniature alongside coffee, still a winner after all the imitations it has inspired.

The Drinks, the Space, the Full Picture

A significant development noted in the most recent White Guide assessment is sommelier Rebecka Lithander, who has raised the drinks programme to match the kitchen's ambition. Her pairings move fluidly between classic bottles and natural wine, between young and mature — a young Kabinett from Julian Haart in the Mosel alongside the goose course, a butterscotchy Swiss gamay with pheasant breast and heart, Pierre Paillard's 2013 blanc de blancs to open. For those who prefer to skip alcohol, the juice pairings are given equal care: a pea-green pointed cabbage, lemon verbena and apple "kålsup" is a pairing in its own right.

Beyond the main restaurant, Vyn offers a 15-room boutique hotel, the Atelier private dining room for seven to twenty-four guests, a greenhouse cocktail bar, and the Food & Wine Bar with its Bib Gourmand recognition and seasonal calendar — asparagus menus in spring, lobster in October, goose dinners in November. The whole place operates as a single, coherent destination rooted in the rhythms of the Skåne landscape.