Almost a year had passed since our last visit to Vyn, and we were excited to return.
Just days earlier, it had been 20 degrees, and summer had felt within reach, and we were looking forward to sitting outside for a glass of wine.
The reality? Seven degrees and rain. The kind of angry rain that lashes sideways. Add some hail to top it off. It stopped when we parked the car at Vyn. The weather gods had clearly booked a table, too.
We think the menu during our last visit in June 2024 leaned more towards our preferences. Still, it is obvious that the dishes have evolved a notch or two. Take the raw shrimp dish topped with Icelandic sea urchin—we did not see that one coming.
The grilled milk-fed lamb from last time still stands out in our memory, but that is simply a matter of taste.
The signature dish, Hot and Cold Scallops, tasted even better this time. And the early course—deconstructed duck egg with garden greens—was a surprise. Eggs and I do not usually get along, but this was pure heaven.
Deconstructed Quail – Garden Greens
The evening started with mackerel and apple. So fresh, perfectly balanced—the ideal beginning.
Overall, the dinner was a step up from last time. The pacing? Perfect. The menu felt lighter and more refined.
One small surprise: no bread service. That was a first for us at a Michelin-starred restaurant. Normally, we love a good bread service—but honestly, it was a relief. Far better than the usual punishment: round, rock-hard crust sourdoughs, cut into four. You know the type. All crust, no character, and no joy.
Sea Urchin – Beechnut – Raw Shrimp
One thing that stood out this time was the wine pairing. Excellent choices, spot-on matches, and a relaxed flow—one wine every two dishes.
None of that exhausting new-glass-every-course chaos where nothing really fits. Kudos to the sommelier.
Lamb – Cooked Over the Fire
We stayed the night at The Vyn Hotel, as we think that is the way to truly experience Vyn.
We booked the Garden Suite—we prefer it over the View Suite. This time, it came with more thoughtful amenities—additions we did not have during our last stay—both in the bathroom and in the room: an espresso machine, an Audio Pro speaker (which I gave up on pairing—some battles are not worth fighting).
And then there was the surprise: a drink trolley, stocked and ready, with clear ice in the bucket. We did not mix a cocktail this time, but it felt like the kind of ritual we could see ourselves doing in the future.
The newly finished greenhouse is beautiful. We had a glass of wine there upon arrival and instantly felt calm and relaxed.
It was simply better than last time. The service—from the moment you arrive until you leave—is phenomenal. Relaxed, attentive, and flawless.
If there is one area that is not quite there yet, it is breakfast. It feels disconnected from the rest of the experience. It is fixed, no options, and if it does not suit your taste, you might leave hungry. (Still better than Restaurant Äng’s ridiculous 1,000 SEK breakfast, though.)
White Asparagus – Egg Yolk – Fermented Oats
Our third visit to Vyn, and we are already looking forward to the next. We have followed Daniel ever since the days of his former restaurant in Skåne-Tranås.
That makes twelve visits for my wife and eight or nine for me. He even cooked at our wedding.
We love Daniel, and watching his journey has been incredible. That said, do not mistake this for bias. We would not hesitate to write what we truly think.
And Daniel wants honest feedback from his guests—not the glittery unicorn stories influencers post to stay invited and boost their egos.
End of may 2025
Dinner
Of course, we will keep returning as long as Daniel keeps cooking.
Absolutely. The food, the setting, the service—it all delivers.
Next time, we might stay two nights, start with dinner at Mat & Vinbaren, spend the next day exploring the area, and end with a dinner at Vyn.
✽ Read our first visit to Vyn October 2023 – Review: Vyn Restaurant
✽ Read our second visit to Vyn June 2024 – Restaurant Vyn: Michelin Journey
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