Swedish Master Chef


If you happen to be in South Sweden or are planning to visit Skåne-Tranås, don’t miss Daniel Berlin Krog, ranked as “Restaurant of the Year” by Swedish White Guides in 2013.

You need to book far in advance to reserve a table at Daniel Berlin Krog – there is only room for about 25 persons at each seating in the cozy small dining room.

If you stay in Stockholm, we advise you to take the train to the little village of Tomelilla and stay overnight in the middle of the cornfields at Logi Gamlegaard (homepage in Swedish only).


In Daniel Berlin’s restaurant you’ll experience an unique world of flavors. Everything from elegant appetizers, through the day’s “catch” or Berlin’s signature dish, the eight-hour beechwood-grilled celeriac, to the desserts, all accompanied by the very best wines seem as thoughtful as they are flavorful.

The house favorite fish is cod. If you like dessert, don’t miss the iced buttermilk from goat in salty egg whites with candied rosemary.

Daniel’s intimacy with his ingredients translates into beautiful dishes, his father is the sommelier and his mother is garden manager and also serves in the restaurant.

Berlin says, “I wanted to say something with my cooking that no one else could.”

We certainly agree. He has succeeded.

Daniel Berlin
Working experience
from Petri Pumpa, Torso Twisted, Operakällaren and Bagatelle.
Prizes: Gold medal from Gastronomic Academy 2012, Young Cook of the Year, 2011, from S. Pellegrino & Aqua Panna and Restaurant of the Year, 2013 by Swedish White Guides.

Swedish Master Chef, written by Tor Kjolberg