From the White Guide Nordic 2018:

Villa Strandvägen

Very Fine Level 73
Food rating:31/40
Villa Strandvägen

At home with a master chef

Chef competition veteran Daniel Müllern lords over the cooking in three restaurants at the Ystad Saltsjöbad hotel, though we suspect that his heart is in the kitchen at the gingerbread-trimmed Villa Strandvägen. Excellent food has been made here before, but after an extensive renovation, the beautiful turn-of-the-century villa has been completely transformed. Coming to eat here is like being welcomed into a plush interior design magazine. You start with champagne in the library with an open fireplace and puffy cretonne-clad couches. The dining room is a large open room with sparsely clustered tables and comfortable chairs upholstered in matching fabric. There’s also a cosy little sofa area, and a dream kitchen in one corner with a shiny bright red French Molteni stove. Here the cooks work on an open stage, without either frying or the rumble of the fan. Müllern is passionate about seasonal produce from Österlen’s rich pantry. The menu gives you an option of either three or five courses, with some flexibility for substitutions. A great effort is made to combine food and wine. A starter with seared scallops and Jerusalem artichoke chips is paired with an unforgettable oak barrel-aged grüner veltliner. A slightly bloody and outrageously tender duck breast with baked beets, cherries and sour oxalis takes flight with the help of the noble French grenache and syrah grapes. And if you should enter a food coma, there are seven charmingly decorated rooms for overnight stays...

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

  • Villa Strandvägen
  • Villa Strandvägen

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