Vyn Restaurant

Dining at VYN by Daniel Berlin was truly extraordinary. From the moment we arrived, the ambiance struck the perfect balance between warmth and elegance. The service was thoughtful, attentive, and deeply knowledgeable without ever feeling intrusive. Each course was a work of art,impeccably balanced, beautifully presented, and filled with flavor combinations that were both surprising and deeply comforting. You can feel the deep connection to local ingredients and the landscape in every bite. It’s not just fine dining; it’s storytelling on a plate. Daniel Berlin and his team have created something truly special here.

We had dinner in the wine bar (sitting outside) on 6th August, the waiter was not friendly (only english speaking). Food was very good, we had the cray fish menu. The wool blankets placed on each chair are shedding so your clothes are full after use. No decoration in the GT that we ordered, just an ice cube.

Unable to get a table in the star restaurant, we had dinner on the terrace in the evening sun of the Krog. Excellent Swedish crayfish menu with a lot of sides, worth every Krona.

RETURN VISIT ADDS MORE FANTASTIC TWISTS AND EXPERIENCES!!!We just returned to Vyn for our 2nd Vyn Dinner experience and yet again we were delighted and our expectations exceeded. It would not surprise me at all if 3rd Star is right around d the corner for Cher Daniel and his amazing team. Last time we were here was January 2025 so now in July 2025 we throughly enjoyed the new Summer menu as well as the new Greenhouse (1st night they used it was the night we were there) where we enjoyed the end of dinner espresso and the Austrian Mirabell Schnapps. A special shout out to Joakim who remembered exactly what wines I enjoyed and which I did not on the Prestige tasting menu so he substituted a Tokaj instead of typical Riesling for dessert. That level of memory and remembrance is amazing even for a place that operates at such a high level as Vyn! This is a MUST DO EXPERIENCE FOR ALL FOODIES!!!! CHEF DANIEL BERLIN'S PERSONAL GREETING AT YOUR ARRIVAL SETS THE TONE!!!!! We had the extreme pleasure in enjoying a FANTASTIC 17 course dinner this week at Vyn along with staying overnight as well at the attached Hotel Vyn which is what we highly recommend for those enjoying the culinary delights of Chef Daniel and his outstanding team. We were met at our car by Hotel Vyn staff who gave us a warm welcome and help with our luggage. We had a personal checkin experience and then offered to have a warm coffee or tea and some wonderful FIKA goodies or have it in our room. What a lovely way to start your overnight experience here as you have a beautiful view of the ocean and green rolling hills so both the Hotel and the Restaurant are perfectly named VYN (View). The Hotel has 15 rooms and is a beautiful example of Scandinavian and Danish design aesthetic which gives guests coming into the spaces a sense of serenity and calm. We were in Room #15 which included a very comfy King Bed, 2 Lounge Chairs within a pretty lounge area complete with bluetooth speaker, complimentary local apple juice, water and speciality chocolates to enjoy. We were excited when our reservation time came around and we walked towards the restaurant from our room where hotel staff led us to the beautifully impressive wooden carved door of Vyn where Chef Daniel Berlin waited at the bottom of a short flight of stairs to welcome us to his 2 Star Michelin Vyn. It is so clear that he has a genuine passion and energy for what he does and that he puts every guest as the #1 priority. The staff lives that philosophy in every interaction with you throughout your evening. We had a chance to interact with Chef a few times during our evening and it added to the charm and uniqueness of our dinner. We opted for the Cellar wine pairing (there are 3 and this is the middle of the 3) but I was given 2 opportunities to try a different kind of wine that was originally paired with our meal based which was surprising and embraced by me. The whole experience from start to finish made you feel like your were the most important person in the room and the staff is an absolute extension of their Chef which is a lot easier said then done! Huge KUDOS's go out to Chef Berlin for what he has created in Österlen, a scenic part of southern Sweden a short scenic 90 minute drive from Copenhagen.

An absolutely flawless experience from start to end. First of all the space is gorgeous. Service is kind, attentive and extremely professional. Food is world class. Cannot recommend this place enough. One of the best restaurants in Sweden

My sister and I booked a harvest lunch. We arrived a little early so took the opportunity to enjoy the beautiful location. The grounds of the hotel/restaurant were beautifully curated with many different kinds of flowers, shrubs, trees all set against the coastline. The food experience was wonderful from start to finish. We were warmly greeted and well taken care of by all staff. The menu was 4 courses and we chose both wine and non alcoholic pairings. The food was excellent and the pairings were perfectly matched. It was well worth the journey (we were coming from Halland) and can’t wait to go back.

Just amazing. Food superb, atmosphere, great service, very good vine selection If near, visit it !!!

This was from August 2024 during my Nordic trip. The experience at Daniel Berlin’s Vyn restaurant was the best among all the other world class restaurants I went to on this trip in the Nordic region. I booked the Vyn experience which included the tasting menu at the 2 stars restaurant, a night stay at their boutique hotel, and the morning breakfast in their more causal food & wine bar next door. Vyn restaurant and the tasting menu: Daniel Berlin’s team did an incredible job sourcing and showcasing local Swedish ingredients throughout the menu. From locally farm-raised quail and Swedish milk-fed lamb to Swedish Linderod pigs and regional seafood, the menu highlighted the best produce in the region. They also maximized and sourced the use of regional summer fruits and vegetables, incorporating herbs and flowers from their back garden whenever possible. The tasting menu was creative, elegant, and complex. One of the starter: egg, egg, egg, egg, and egg, which combined five different eggs (chicken egg foam, cured duck egg, scallop egg crumble, lumpfish roe, and cod roe) to create a balanced dish with layers of texture, flavor, and richness, yet some earthiness from the nettle leaf oil to balanced off. Another standout was the hot and cold mackerel, where one side is grilled while the other remains less cooked, paired with chilled fresh peas to create an intriguing contrast in temperature. And of course, the butter dry-aged quail, the dry-aged milk fed lamb, the langoustine, and desserts were all exceptional. The boutique hotel stay and the breakfast: The overnight stay felt just like home. Upon arrival, I was greeted with a refreshing lemon verbena welcome drink. I was then led to my room, where I found a personalized welcome letter, a bottle of freshly squeezed apple juice, and a box of chocolate pralines from the local Österlen Chocolate Factory neatly placed on the table. The garden room I stayed in was spacious and comfortable, complete with an espresso machine for added convenience. Breakfast was served at the food and wine bar next door. It was a simple Swedish breakfast, but with a creative twist. It began with freshly squeezed apple juice, coffee, sourdough bread, Swedish cheese, and cured meats. This was followed by yogurt and a baked egg with bacon. It was an exceptional breakfast that concluded the experience on a high note. This will undoubtedly become one of the best restaurants in the world and has already become one of my favorite dining experiences globally. Hopefully I can visit here again soon