From the White Guide Nordic 2018:

Lyran

Masters Level 75
Food rating:33/40
BarChambre separéeBar menuParkingTables outsideWheelchair accessVegetarian dishesHjärtekrog
  • Address: Simrishamnsgatan 36 A, 214 35 Malmö
  • Phone: +46 76 324 52 28
  • Web: lyranmatbar.se
  • Seats: 34
  • Opening Hours: Tue-Thu 5.30 PM-12 midnight, Fri-Sat 5.30 PM-01 AM
  • Directions: See Google Map underneath
Lyran

Simple and complex

Just as a journey begins the moment you’ve booked it, with high expectations, an experience at Lyran begins once you call and secure a table. On social media they lists the day’s ingredients – though you do not know exactly what will be paired with what until you sit at the table. Spoiler alert: it’s done really well. Crispy Danish rye bread with lingonberries and herbs is a small bite off the edge of the forest. After that, a variation on a recurring house favourite – wafer-thin carpaccio of portobello with an emulsion of roasted poppy seeds and Scottish cheese aged 36 months. You fold the panels into a mini taco and slip it down in a flash. Then things get exciting – carrots poached in carrot juice, glazed with fermented carrot juice and garnished with sesame seeds, cumin and dill flowers is an original smash hit, regardless of whether or not this is accompanied by Norwegian king crab. Though it’s a fun and bold way to address the slightly tricky crustacean, and the wine embraces it without restraint. In this case, the match is almost flawless, even in colour: a glass of orange wine (except it’s white) from the Pyrenees producer Matassa draws toward acidity and crunch. Most the wines are natural, subtle rather than garish – and good. This also applies to the long line of homemade, pressed and fermented beverages, flavoured with the joy of discovery. One exception is Frank Cornelissen’s Contadino from Etna’s volcanic soils, which is more interesting than good. But if you should drink it with something, it is probably with this: tartare from a Swedish Red Polled cow resting under a blanket of beets along with sour cream, fermented elderberries and crispy buckwheat marinated in the cow’s browned fat. The smokiness and fat balance each other somewhat, but not entirely. The dishes are, with few exceptions, safer on their feet than a gymnast and the many house-made broths make us philosophize about whether that might be what separates a good kitchen from a fantastic one. It becomes interesting and original again when we are offered a glass of sweet hawthorn liqueur – in fact considerably sweeter than the only dessert, which is on the refreshing side: raw and intense blueberry sorbet under a blanket of fluffy cream, and a liquorice powder so light that it is mostly a sensation. Jorgen Lloyd and Melissa Gardarsdottir together with their team create, in all simplicity, an experience in multiple dimensions...

To read the whole review go to Buy The White Guide Nordic 2018.

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