Lysverket

“Giving our guests an appreciation for the uniqueness of our region and the possibilities for the future in terms of sustainable food is our goal. We only purchase from people we love and invest in them. Limiting the usage of red meat is vital, as is working for sustainable livelihood for local farmers. In our region, farmers are having a hard time making money only growing vegetables. We are not confined by history and our choices can affect what we eat and how its produced in the future.”

Grilled varieties of broccoli and asparagus with salted cod roe purée; sea buckthorn cream with pulse ice cream; and traditional Bergen fish soup.

Dining at Lysverket is a fun, relaxed, and captivating experience, whether you chose to visit for lunch, dinner, or take a seat at the bar. With a modern and slightly Asian -inspired twist to traditional Norwegian cooking, chef Christopher Haatuft is questioning and reinventing the way we feed of the fjords. The food quest at Lysverket is continuously evolving the menu. Fried langoustine dumplings are amusing and comforting at the same time, and mackerel with smoked strawberries are elegantly plated, harmonizing the sweetness of the land with the salty sea.

“In three bites at Lysverket, Mr. Haatuft conveys everything he wants the food of Norway to be: nostalgic, sustainable, creative, delicious and witty.” –Julia Moskin, The New York Times