On the southern tip of Sweden, Chef-Owner Daniel Berlin has taken a former farmhouse and turned it into the latest platform for his thrillingly impressive cooking. A dish of milk-fed lamb encapsulates so many of VYN’s strengths: the produce is superb; the cooking over fire is precise and technically accomplished; and the accompanying brunoise of lamb heart, neck and sweetbreads underlines how using the whole animal bolsters both flavour and sustainability. The full operation also includes 15 hotel rooms and the more relaxed Food and Wine bar.