The reason why I bring this up is because this memory was evoked after seeing the family run restaurant at Daniel Berlin. Daniel cooks, his father, Per-Anders is the sommelier, his mother, Iréne, takes care of the garden and his sister runs the dinning room.
Commonly referred to as Tuscany in Sweden, Österlen is one of the most sunny areas of the country (a very different place from our winter trip to Faviken. In fact, here they aren’t so used to snow in these parts) It is said to be one of the most beautiful landscapes in the country, no wonder why families spend their summer there. The Österlen horizen is lush and green with a scattering of beautiful country houses and farms, as the weather is ideal for agriculture. One of the things that we remember fondly about our drive out here was that fresh organic farm smell, it was like being back at our village in Spain.
This is one of those restaurant experiences that starts way before your first bite. Our first touch point was our introduction to the gracious owners of the beautify appointed Logi Gamlegard Inn. We checked in, dropped our bags off in our room (a converted stable) and rested over a glass of bubbly as the owner brought his car around. I highly recommend staying overnight if you can. Despite being separately owned the Inn and the restaurant have a strong symbiotic relationship and you would be missing out on the full experience if you bypass it.
A little back story on Daniel’s career: Daniel never thought that he would become a chef but after realizing that he wasn’t so fond of the academic world he decided to explore the culinary arts. He got his start at his local restaurants then went to work as head chef at Turning Torso in Malmo.
His family saw what he was capable of and decided to invest in his talent. They quit their jobs, got a loan and bought the beautiful historic estate, previously a restaurant. The 16 seat restaurant opened it doors in 2009 and it didn’t take long before it was named by White Guide, “food experience of the year”. Additionally Daniel was awarded 2011 Young Chef Of The Year award by San Pellegrino & Acqua Panna. After eating there we could not agree more.
Daniel Berlin’s cooking is inspired by his surroundings in Österlen, most the menu is sourced from their garden or local producers, respecting as much as possible the original ingredients. Dishes are served In the Fall and Winter Daniel himself organizes hunting dinners where he shoots wild board, deer quail or wild duck. We can’t wait to go to one of those! 
You can feel the warm familial touches throughout the gallery like space.The interior, while beautifully structured, is in constant flux. Each month the walls undergo a rebirth, as a new artist is featured. It is clear that Daniel and his family care deeply about the arts and the finer details of things, all of which culminates into an impeccably designed space and experience.
This mackerel dish was absolutely killer! The texture of the fish mixed with the flavoring of the horseradish and tartness of the apples was fantastic!
The Celeriac dish is Daniel’s signature dish and it is clear to us why. It was unbelievable that so much flavor was created by loving and nurturing such a simple ingredient over an extended period of time. The earthy flavors mixed with the creamy sauce was a fantastic combination. What we loved most about this plate in addition to the flavors was the performance and educational aspect it reminded us ever so slightly of when Magnus from Faviken came out and sawed a bone like a tree trunk.
One of the reasons why we loved this meal so much, besides our handsome and charismatic dining companion, Arve, 
was the way in which the meal was choreographed. This dinner was not stationary and static, diners were asked to participate and became a part of this dynamic dance. First, champagne in the garden, then come in for snacks and the beginning of the savory courses. Diners are then asked to come back outside for another glass of bubbly and a refreshing snack of frozen elderflowers and sourcream. This movement is something that more restaurants should incorporate into their meal. Sitting for 4 hours with an occasional bathroom break is not the greatest for digestion.
Diligensvägen 21
273 92 Skåne Tranås
Sweden
Phone: +46 417 203 00
www.danielberlin.se