Daniel Berlin and his eponymous restaurant have won high praise from food experts: The Independent newspaper described him as “the natural heir to René Redzepi,” while to Bon Appétit magazine he is “the next big chef from Sweden.” Food enthusiasts are beating a path to his tiny (just 14 seats) primrose-colored cottage in a quiet hamlet near the southern tip of Sweden. He uses ingredients he’s picked from his own garden or caught nearby. Dinner costs almost $200, plus around $130 for wine pairing; there is a juice menu for $75.
