Vyn Food & Wine Bar

Late Dinner at Vyn Food & Wine Bar After an amazing day on Bornholm, we returned to Vyn for what we thought would be a light dinner at the wine bar. We had forgotten to ask what Daniel Berlin meant by “light.” His answer was a four-course Harvest Menu, beginning with cured mackerel and ending with baked peaches, with duck along the way. That cleared up the misunderstanding.

THE MENU Cured mackerel, smoked trout roe, beans, honey, horseradish, and dill flowers Chanterelle consommé, tarragon-glazed corn, egg, and spruce shoots Duck, black currants, duck liver, beets, and cabbage from the garden Baked peaches, vanilla ice cream, raspberry, and meringue

Cured mackerel and smoked trout roe Cured mackerel came with green and yellow beans beneath a generous covering of smoked trout roe. Honey added sweetness, horseradish brought heat, and dill flowers added herbal fragrance. The roe’s smoky, salty bursts contrasted with the rich fish and the beans. The dish was built on small contrasts, with something different to pick up in each fresh spoonful.

Chanterelle consommé The next bowl looked simple: a dark chanterelle consommé with small droplets on its surface. It came with tarragon-glazed corn, egg, and spruce shoots. The mushrooms provided an earthy base, with the corn’s sweetness and tarragon’s anise-like aroma taking it in another direction. Spruce added a forest note to a dish that kept most of its ingredients out of sight.

Duck with black currants and garden vegetables Pink slices of duck sat in a glossy sauce, with black currants, duck liver, and beets. Garden cabbage rose behind the meat in large, dark leaves. The currants added tartness to the richness of the duck and liver; the beets added a sweeter, earthier note. The garden vegetables had as much space on the plate as the meat.

Baked peaches, vanilla, raspberry, and meringue Baked peaches came with vanilla ice cream, raspberry, and meringue. Thin slices of golden fruit sat beside the ice cream, capped with a pale disc dusted in red. Soft baked fruit met cold vanilla, with raspberry bringing tartness and meringue adding sweetness and crunch. A few pink and white flower petals finished the dessert, letting the peaches still lead.