31 year-old chef Daniel Berlin teamed up with his parents to open up the restaurant of his dreams in Scania, known as “the Tuscany of Sweden”, in the south of the country.
Daniel’s mother Irene grows vegetables in the garden for use in his cooking. His father Per Anders is a keen handyman but still finds the time to select the wines. The risky business of a son / parents partnership has worked out for the best, and the experience is totally singular one. Venison hunted by the chef himself, celery dug up by Irene, traditional black broth made from pig’s blood - Daniel Berlin’s world succeeds in combining excellence with irresistible human warmth.
