The story
Vyn is a seasonal Scandinavian restaurant at Höga vägen 72, 272 92 Simrishamn, Sweden, ranked 47th on The World's 50 Best Restaurants list in 2025. The kitchen is led by Daniel Berlin, and the menu draws on the Scanian landscape that shaped his cooking.
Berlin closed his previous restaurant in September 2020 for family reasons and reopened at the end of 2023. His kitchen works from the fields, forests and coastline of Skåne, with ingredients foraged, grown and hunted nearby. The menu runs to roughly 16 courses and follows a nose-to-tail approach that changes with the seasons.
Warm king crab and butter-poached langoustine appear often on the menu. Kalix löjrom, the vendace roe that is a local favourite, is another frequent highlight. The scallop is the dish most often remembered: it is pan-fried with cold metal discs pressed on top, then served with dill, sugar kelp and caramelised apple sauce. The kitchen also holds three radishes in the We're Smart Green Guide for 2026, a sustainability rating that suits its circular, local approach.
A 15-room boutique hotel sits next to the restaurant, with sunlit rooms and locally made beds. The greenhouse cocktail bar suits slow afternoons and pre-dinner drinks. The food and wine bar serves lighter in-season dishes, and guests can drop in or reserve a table. For private meals, the Atelier is a chambre séparée for 7 to 24 guests.
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History
What makes it special:Vyn (meaning ’view’ in Swedish) is as much about the place as it is about the food of one of Sweden’s best chefs. It starts with the trip from Copenhagen or Stockholm to southern Sweden, to Daniel Berlin’s homeland of Skåne: a region of dreamy pastoral landscapes, picturesque villages and, on arrival, stunning views of the Baltic Sea. It’s a place to relax, immerse yourself in the beauty of nature, and enjoy life. About the chef:After closing his previous restaurant in September 2020 due to family reasons, the news of Daniel Berlin reopening at a different place at the end of 2023 caused a stir in the culinary world. Admired as much for his integrity and authenticity as for his exquisite skills in the kitchen, Berlin draws inspiration from the fields, forests and coastlines of Skåne – guided by a profound personal connection to the region. Nature at its core:Rooted in sustainability and local tradition, Berlin’s roughly 16-course menu reflects a nose-to-tail philosophy, built on ingredients that are foraged, grown and hunted from nearby landscapes and shores. Guided by the seasons and shaped by nature, the menu reflects the coastal setting, with warm king crab, butter-poached langoustine and local favourite Kalix löjrom (vendace roe) being frequent highlights. His hot and cold scallop, pan-fried with cold metal discs on top and served in a dill sugar kelp and caramelised apple sauce, is as simple as it is genius. A place to stay:Adjacent to the restaurant is a boutique hotel with 15 sunlit guest rooms featuring locally handmade beds and glass sculptures by Swedish artist Ellen Ehk. The cosy food and wine bar has a relaxed, communal Scandi flair, offering lighter in-season dishes and a delicious, hearty breakfast for overnight guests.
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