VYN

Arriving at the Edge of Skåne

The approach to VYN does much of the work before a single dish appears. The drive through southern Sweden's Österlen region, with its flat agricultural fields, beech hedgerows, and periodic glimpses of the Baltic, functions as a kind of decompression. By the time you reach Höga vägen 72, set high on the Simrishamn coastline with an open view across the sea, the restaurant's premise is already clear: this is a place that insists on geography as a central ingredient. The name — vyn, Swedish for 'the view' — is not decorative. It is a statement of intent.

Among Sweden's two-Michelin-star tables, VYN occupies a category defined less by urban address than by deliberate remoteness. Where Frantzén in Stockholm operates within a capital city's peer set of international fine dining, and where Vollmers in Malmö draws from an urban New Nordic tradition, VYN's competitive logic is closer to the destination-restaurant model: the journey is priced in, and the surrounding landscape is considered part of the experience rather than backdrop to it.

The Foraging Framework

New Nordic cuisine, as a movement, formalised an existing relationship between Scandinavian cooking and its wild larder. What distinguishes the strongest practitioners within that tradition is the degree to which foraged and gathered ingredients are structurally integrated into the menu rather than deployed as occasional flourishes. VYN operates at the deeper end of that spectrum.

The roughly 16-course menu is shaped by the forests, fields, and coastal waters immediately surrounding Skåne. Foraged berries, seaweed, wild herbs, and mushrooms from the adjacent landscape appear not as garnish but as load-bearing elements of dishes. Kelp, for instance, appears in a dill sugar and caramelised apple sauce that accompanies a hot and cold scallop preparation , pan-fried with cold metal discs placed on leading of the fish , where the interplay of temperature and the sea-mineral depth of the kelp defines the dish's logic rather than decorating it. That kind of foraging integration, where gathered coastal material shapes a dish's architecture, places VYN in a small cohort of European restaurants that treat the wild larder with the same seriousness as the kitchen technique applied to it.

The chef's own garden adds another layer of specificity. Controlling the growing process means the menu is shaped upstream , ingredients are planted to suit a culinary direction, rather than the menu being assembled around whatever arrives from a supplier. That inversion is relatively rare even at the top tier of Nordic fine dining, and it compresses the distance between field and plate in a way that lists of local sourcing credentials alone cannot replicate.

Seasonality here is not a marketing posture. The pure plant menu is available only during summer months, when the surrounding landscape is at its most productive. During the rest of the year, vegetables and plant-based ingredients still carry significant weight on the menu, but the format shifts to reflect what the season actually yields. This kind of menu architecture, structured around genuine scarcity rather than year-round availability, demands a planning commitment from the guest as much as from the kitchen.

Where VYN Sits in the Swedish Fine Dining Picture

Sweden's two-star tier is geographically distributed in a way that reflects the country's broader relationship with land and landscape. Several of its most acclaimed tables operate at deliberate distance from the major cities, using location as a philosophical position. Knystaforsen in Rydöbruk and ÄNG in Tvååker share this logic of rurality-as-premise, while Signum in Mölnlycke and PM & Vänner in Växjö operate from smaller regional cities rather than the capital.

VYN's position in this landscape is clarified by its award trajectory. Two Michelin stars in both 2024 and 2025 confirm it within the upper tier of Swedish fine dining. A La Liste score of 90 points in 2025, dropping to 89 in 2026, places it in the top 100 globally across that ranking system. Its position at number 38 in Opinionated About Dining's European rankings in 2025 (up from number 88 in 2024) marks a notable upward movement, positioning it ahead of several better-known urban addresses. Across European New Nordic and creative fine dining, its peer set includes Geranium in Copenhagen and RE-NAA in Stavanger , restaurants that similarly use regional identity as a structural rather than decorative element of their cooking.

The context of Daniel Berlin's return matters here. His previous restaurant closed in September 2020, and VYN opened at the end of 2023 after a three-year absence. That return generated significant attention within the European fine dining community, and the subsequent award recognition has confirmed that the new project represents a continuation rather than a reset. For guests familiar with Daniel Berlin Krog, the earlier format, VYN operates in recognisable territory while the coastal setting introduces a different physical relationship between the dining room and the source landscape. You can also find further context on Daniel Berlin in Tomelilla, an associated address in the same region.

The Coastal Menu in Practice

The menu draws on both foraged inland ingredients and the Baltic's seafood harvest. Warm king crab, butter-poached langoustine, and Kalix löjrom , vendace roe from northern Sweden, a protected geographical indication product , appear as recurring elements, each one connecting the table directly to a specific geographic source. The non-alcoholic pairings have been noted by reviewers and award assessors as requiring genuine technical attention, placing them above the token category that alcohol-free options occupy at many fine dining addresses. For guests who prefer to track flavour through the non-alcoholic route, VYN is one of the few European tables at this level where that choice does not represent a meaningful downgrade.

16-course format runs over a full evening, with the restaurant open from 6 pm Wednesday through Friday and from noon on Saturdays, with Sunday and Monday closures. Saturday lunch opens a different temporal relationship with the menu , the Baltic light in Skåne during a summer afternoon is a genuinely different physical experience from the same table at night, and guests choosing the Saturday format should factor that into the decision.

Staying Over: The Hotel Logic

15-room boutique hotel adjacent to the restaurant makes geographic sense given the location. Simrishamn is approximately two hours by car from Copenhagen and a similar distance from Malmö, making a same-day return journey achievable but punishing after a 16-course dinner. The guest rooms feature locally handmade beds and glass sculptures by Swedish artist Ellen Ehk, positioning the accommodation within the same design sensibility as the restaurant rather than treating it as a logistical afterthought. The food and wine bar serves lighter in-season dishes and breakfast for hotel guests, extending the ingredient-led philosophy across the stay rather than confining it to the tasting menu experience. For a full picture of accommodation options in the area, see our full Simrishamn hotels guide.

Planning the Visit

VYN sits at the €€€€ price tier, consistent with its two-star peer set across Sweden and Scandinavia. The summer months are the period when the full plant menu is available and when the Baltic coastline setting operates at its most persuasive, so advance planning for that window is worth prioritising. Guests travelling from Copenhagen or Stockholm should factor in the drive through Skåne as part of the experience, given how directly it contextualises what arrives on the plate. The restaurant operates Wednesday through Saturday evenings, with Saturday lunch as an additional option, and is closed Sunday and Monday. Booking demand at this level of award recognition across a limited weekly schedule means reservations should be secured well in advance of any planned travel.

For further orientation in the region, see our full Simrishamn restaurants guide, our full Simrishamn bars guide, our full Simrishamn wineries guide, and our full Simrishamn experiences guide. For other southern Swedish fine dining addresses worth considering alongside or around a VYN visit, Fyr in Halmstad and Hotell Borgholm in Borgholm round out a regional picture, as does 28+ in Gothenberg for those extending further north.

What's the Leading Thing to Order at VYN?

VYN operates a fixed tasting menu format of approximately 16 courses, so individual ordering is not part of the structure. Within that format, the dishes that have drawn most consistent critical attention involve the integration of foraged coastal ingredients , kelp, vendace roe, and the Baltic's seafood harvest , with produce from the chef's own garden. The scallop preparation with dill sugar kelp and caramelised apple sauce is among the most cited dishes in award and editorial coverage. The non-alcoholic pairings have been specifically flagged by La Liste assessors as meriting attention, an unusual level of recognition for that category. If visiting during summer, the pure plant menu represents the format most shaped by the seasonal foraging premise that defines the restaurant's identity. Two Michelin stars and an Opinionated About Dining ranking of 38th in Europe in 2025 provide the broader credential frame for what the full menu delivers.