Daniel Berlin [Vyn Restaurant]

Lou Stejskal

9 years ago

We drove just past the border from Denmark to Sweden arriving at a cozy, 150-year old farmhouse. Daniel Berlin stood in the doorway waiting to greet us as we got out of the car.

The menu was sectioned into parts. As shown below, something special happened during each “chapter.”

Great friends, a starry night, and really feeling the connection with our food. The night was magical and I was charmed.

Daniel Berlin. Excelling in all corners of what a unique, humble, fine dining experience can be. Two Michelin stars. Well-deserved.

2018 Michelin ⭐️⭐️
2017 World’s 50 Best #93
2017 OAD Top 100+ European #13

Chef: Daniel Berlin
Menu: $218
Wine Pairing: $159
Juice Menu: $77

Full album here.

The menu was sectioned into parts. Something special happened during each “chapter.”

Part I

YEAST PANCAKE, pork belly cooked in vinegar, cream of apple, frozen horseradish

BIRD’S LIVER Cinnamon, crispy chestnut chestnut bread, roasted anise

LINGONBERRIES Red seaweed dusted with fermented blueberries

Part II Celeriac Presentation

HOMAGE Roses, sealace, cabbage, dill, pike-perch. The fish is cured in salt and sugar, then cold-smoked. The juice is made of white carrots, rhubarb, dill and sealace with fermented barley grains.

FRESH WALNUT Meadowsweet, pumpkin, Mirabelle, lobster

After a few courses, Daniel presented his signature celeriac demonstration.

SIGNATURE Beech-smoked celeriac, bread of the shell and broth of the remains

Part III Outside Course

We were asked to walk to the entry, grab a blanket, and head outside. Small bonfires beckoned us to walk down the steps and we were handed a cup of mushroom broth and invited to snack on battered artichokes kept warm in a cast iron pan.

Outside course. BROTH Parasol mushrooms, forest greens and chestnut

We explored the other buildings and rooms then headed back inside. Dinner continued as a vegetable-forward meal with any meat dishes coming from Daniel’s own hunting excursions.

Dinner continued as a vegetable-forward meal with any meat dishes coming from Daniel’s own hunting excursions.

PHEASANT Pressed and in detail, skin and Ingrid-Marie

BEETROOT Small and large beetroot, wild boarâs fat and black currant

FALLOW DEER Aronia, juniper, bone-marrow, garden cabbage

Part IV Desserts and one more surprise

CHEESE Swedish brie, goat’s milk cheese. Raspberry, blackberry and plum marmalades. Anise crackers, fennel cake and apple bread

EGG WHITE Frozen goats’ yoghurt, rosemary and dried salted egg white

After what we thought was our final course, we were asked to step outside once again, this time taking the path to the greenhouse, where we enjoyed candies, coffee, tea and a nightcap by candlelight.