Vyn in Skillinge, Sweden

On Sweden's southeast coast, in the picturesque region of Osterlen, Daniel Berlin's Vyn is drawing attention well beyond its shores. Awarded two Michelin stars, the restaurant is as much about place and atmosphere as it is about the food. 'We aim to create gastronomy with a strong local focus, using what the seasons provide, accompanied by hospitality that feels intimate and warm,' Berlin explains.

The kitchen itself is a style statement. Designed specifically for the restaurant, it combines light oak frameworks with handcrafted wooden details. At its centre sits a striking island with rounded edges and a quartzite surface, commanding the space while inviting conversation.

Berlin's philosophy is rooted in sustainability and deep respect for local traditions. His 16-course tasting menu follows a nose-to-tail approach, with ingredients foraged, cultivated or hunted in the surrounding fields, forests and waters.


Nature dictates the rhythm. The coastline inspires dishes such as butter-poached langoustine, warm king crab and Kalix lojrom, Sweden's prized vendace roe. One signature creation - scallops pan-seared beneath chilled metal discs with dill sugar kelp and caramelised apple sauce - captures Berlin's style perfectly: inventive yet restrained, complex yet deceptively simple.