Menu

Our menus can change daily based on available produce

We serve the same menu in the restaurant and in the bar area

LUNCH (12PM-3PM)

  • SHARING MENU - A selection of lunch dishes from the kitchen
  • Sharing menu with chocolate cake and coffee
  • 395,- per guest
  • Sharing menu for the table without dessert
  • 295,- per guest
  • Cheese sandwich “Cuban”. Sour dough bread with melted cheese, pork neck, Chorizo, mustard and pickles
  • 229,-
  • Fried fish burger, 1000 Island, pickled cucumber and salad
  • 199,-
  • Bergen Fish Soup with large bites of fish and root vegetables. Served with bread and butter
  • 199,-
  • Baked potato wth green tomatoes, bacon and cheese. Served with Holiday Dip
  • 179,-
  • Baked beets on sourdough bread with XO-vinaigrette, pickled plums and shiitake
  • 199,-
  • Smoked Cod salad with chili and Angelica on toast
  • 199,-
  • Salad with organic chicken from Homlagarden with bacon, terragon dressing and green tomatoes. Served with bread and butter
  • 199,-
  • Pea soup with sausage from Anders Tveite
  • 199,-
  • Roasted white fish with parsley pure, barley and pickled mushrooms
  • 299,-
  • Sorrel ice cream with honey and hazelnuts
  • 99,-
  • Brownie
  • 49,-

MID MENU (3PM-6PM)

  • Chili nuts
  • 49,-
  • Paprika chips with Holiday Dip
  • 89,-
  • Pacific oysters and flat oysters from Norway, 12 pieces
  • 399,-
  • Cheeses from Stavanger Ysteri
  • 229,-
  • Creamy fish soup with pieces of fish and root vegetables
  • 199,-
  • Pea Soup with sausage from Anders Tveite
  • 199,-
  • Fish of the day
  • 349,-
  • Baked beets, XO-vinaigrette, pickled plums from Hardanger and shiitake
  • 129,-
  • Sorrel sorbet with nuts and honey
  • 99,-

DINNER (6PM-10PM)

  • 3-COURSE
  • Baked beets, XO-vinaigrette, pickled plums from Hardanger and radish
  • Roasted cod, ragu of barley and parsley, fried Brussels sprouts and pickled mushrooms
  • Dulse panna cotta with hazelnuts, youghurt and apple sorbet
  • 549,-
  • MENU LYSVERKET
  • Raw scallops from Øygarden, sea buckthorn, brown butter, apple and tapioca
  • Langoustine, ragu of fermented cauliflower, bacon, ramson and langoustine stock
  • Monkfish with braised kale, spinach puré and sesame
  • Lamb from Erik Halvorsen, onions, pickled cherries, onion bouillon and smoked potato puré
  • Dulse panna cotta with hazelnuts, youghurt and apple sorbet
  • 899,-
  • Wine pairing for Menu Lysverket (5 glasses)
  • 799,-
  • Wine pairing for Menu Lysverket (5 glasses + Champagne/Cocktail & Coffee)
  • 999,-
  • A LA CARTE
  • Snacks
  • Chili nuts
  • 49,-
  • Paprika chips and Holiday dip
  • 89,-
  • Bread and butter
  • 49,-
  • Cheese platter from Stavanger Ysteri
  • 229,-
  • Charcuterie from Ask and Tveite Gard
  • 199,-
  • Pacific- and flat oysters from Norway, 6 pieces
  • 249,-
  • Pacific- and flat oysters from Norway, 12 pieces
  • 399,-
  • Smoked cod salad with chili and Angelica
  • 99,-
  • Smoked wild salmon from Vosso on flatbread
  • 129,-
  • Small dishes
  • Baked beets, XO-vinaigrette, pickled plums from Hardanger and radish
  • 129,-
  • Raw scallops from Øygarden, sea buckthorn, brown butter, apple and tapioca
  • 149,-
  • Baked potato with green tomatoes, bacon and cheese
  • 179,-
  • Fried cod with 1000 Island
  • 129,-
  • Cheese Sandwich “Cuban”. Sourdough bread, melted cheese, pork neck, mustard, pickles
  • 229,-
  • Mains
  • Lamb from Erik Halvorsen, onions, pickled cherries, onion bouillon, smoked potato puré
  • 399,-
  • Roasted cod, ragu of barley and parsley, fried Brussels sprouts and pickled mushrooms
  • 349,-
  • Whole grilled Brill for 2 with chimchurri vinaigrette (no sides, 40 minute preparation)
  • 339,-
  • Traditional dishes
  • Bergen fish soup
  • 199,-
  • Pea Soup with sausage from Anders Tveite
  • 199,-
  • Dessert
  • Dulse panna cotta with hazelnuts, youghurt and apple sorbet
  • 129,-
  • Chocolate ganache tarte
  • 149,-
  • Sorrel sorbet with nuts and honey
  • 99,-