The story
Lyran, at Simrishamnsgatan 36 A in Malmö, is a New Nordic restaurant that the White Guide placed at Masters level in 2026. Vegetables lead the cooking of Jörgen Lloyd, and every menu names the farms behind the plate.
Each menu comes with a list of ingredients and who grew them. Rapeseed shoots and leek arrive from Bokeslund Farm, beets and tomatoes from Bröderna Andersson. The menus run to 7 or 8 servings at 700 SEK per person, in mixed, pescatarian and vegetarian versions. A vegan menu is available with 24 hours' notice.
The White Guide singled out scallops in a frothy butter sauce with bergamot and capers. An open lasagna wraps a thin sheet of pasta around chanterelles and Slovenian truffle, with peppery olive oil on top. Dessert is sea buckthorn sorbet with burnt white chocolate and liquorice, which the guide calls extraordinarily well balanced.
At street level the bar looks into the kitchen, so you can watch the cooks work. One flight down, the dining room is more intimate. There are two seatings each evening, and you can book either a table or a seat at the bar.
The wine pairing (five glasses, 650 SEK) leans natural, and a non-alcoholic pairing of five homemade drinks costs 300 SEK. Michelin also lists Lyran as Recommended for 2026.
Recognition
Ambience
Details
History
Upstairs or downstairs? It’s a matter of mood whether you choose to sit on the ground floor, with a bar feel to it and a view of the cooks’ activities in the kitchen, or downstairs in the more intimate basement space. Whichever you choose, you’ll need a heart of stone not to be seduced by this stronghold of spontaneity which, besides conveying through its service and ambience an atmosphere of relaxed cosiness, excels at creating vegetable dishes that have both attitude and umami depth. No menu here comes without a list of ingredients and their producers, crucial contributors to the evening’s selection. Rapeseed shoots and leek from Bokeslund Farm, fine beets and tomatoes from Bröderna Andersson, and red odontites from Lindegrens shine on the plates. The menu comes in three versions: green, with fish, or ‘mixed’ for omnivores. Wines are in thenaturestyle and carefully chosen to work with Jörgen Lloyd’s equally natural flavour compositions. This year’s killer pairing is a dish of scallops in a frothy butter sauce with bergamot and capers, and a xarel-lo from Els Vinyerons whose fruity but slightly oxidised style and hint of bitterness at the end goes hand in hand with the judiciously used bergamot. Among the green dishes, a small appetiser of crispbread, fresh cheese, Ingrid Marie apples, nasturtiums and harissa cream stands out with flavours that don’t blush, and real heat. Umami gluttony reaches its peak in an open lasagna in which a thin sheet of pasta topped with peppery olive oil enfolds chanterelles and Slovenian truffle. Sea buckthorn sorbet, burnt white chocolate and liquorice makes a seemingly simple dessert, but it’s extraordinarily well balanced.
There is something special about having dinner at Lyran. From the moment you step into the restaurant until you leave satisfied, you are skillfully and professionally guided through all the delights of the evening. Whether you sit at the bar on the street level or in the cozy dining area one flight of stairs down, a warm and inviting atmosphere is always present.
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