Vyn
The menu

One slow path through the meadow and the cellar.

The order changes with the weather and the morning gather. The meadow menu is served to the whole table at a single set price, with smaller plates for the early seats by the door.

The meadow menu

A single seasonal journey served to the whole table, drawn from the morning gather.

New milk and meadow herbs

set

Warm curd from the morning milking, sorrel cut by the gate, and a spoon of cold pressed rapeseed.

Birch sap and young garden peas

set

Peas shelled at noon, lightly steamed, dressed with reduced birch sap and the first chervil.

Smoked trout from the still pond

set

Trout cured overnight and smoked over hay, with buttermilk, cucumber, and dill flower.

Bread, hay butter, and field salt

set

Coarse rye baked at dawn, butter churned and rested in hay, and salt dried in the south barn.

Hill lamb and burnt onion

set

Lamb raised on the high pasture, grilled slowly over embers, with onions charred whole in the ash.

Chanterelles and barley from the lower field

set

Late summer chanterelles folded through barley cooked in their own stock and a little cultured cream.

Lingonberry, rye, and cold cream

set

Lingonberries from the wood edge, a crumble of toasted rye, and cream set overnight in the cellar.

From the fields

Smaller plates for the early table and the bar by the door, listed in Swedish kronor.

Cellar roots, slow roasted

165 kr

Carrot, beet, and parsnip kept in sand through winter, roasted whole until sweet and dark.

Cured egg yolk and new potato

145 kr

First potatoes of the year, crushed warm, with a yolk cured in field salt and a little chive oil.

Grilled cabbage and brown butter

175 kr

A whole cabbage from the kitchen garden, cooked over the fire, basted in nut brown butter.

Cold smoked mackerel

195 kr

Mackerel from the harbour below, smoked gently, with pickled gooseberry and horseradish.

Aged dairy cheese and walnut

155 kr

A hard cheese from the neighbouring dairy, aged a year, with walnuts and meadow honey.

Pork from the orchard pen

215 kr

Pork raised under the apple trees, braised low and long, finished with cider and thyme.

The cellar list

Cider, low intervention wine, and ferments drawn from the cool room below the floor.

House cider, dry

95 kr

Pressed from orchard apples in October and rested through the cold months on its own yeast.

Birch and elderflower cordial

75 kr

Birch sap tapped in spring and sweetened with elderflower cut at the height of its bloom.

Skane field wine, white

125 kr

A pale, low intervention white from a small grower one valley over, light on its feet.

Lacto plum shrub

85 kr

Plums from the old tree, fermented slowly and let down with cold spring water and herbs.

Aged farmhouse mead

135 kr

Honey from the meadow hives, fermented dry and kept three years in the cool of the cellar.

Roasted barley brew

65 kr

A dark, gentle drink of roasted barley and chicory for the end of the evening.

The menu is set each morning by the field. Let us cook the day for you.

Reserve a table