Neighbourhood kitchen

Seasonal food for lunch and dinner, cooked from scratch.

Larkspoon is a small restaurant with thirty seats. We cook what farms and markets nearby bring in, and the menu changes when the season does.

See the menu

Reserve a table

Illustration of the dining room: two pendant lamps over a green bench with small wooden tables, dark chairs, a window and a plant in the corner.

Menu changes with the season
Bread baked every morning
Vegetarian dish in every course
Allergens listed for every dish
Step free entrance and toilet

Six dishes guests come back for

A short menu means every dish is cooked fresh. These six stay on it for most of the year, the rest follows the market.

Pumpkin soup

Roasted pumpkin and celery with toasted seeds, served with our own sourdough. Vegan.

Smoked trout on rye

Trout smoked in the region, horseradish cream and pickled cucumber on dark rye bread.

Braised beef cheek

Six hours in red wine, with celeriac mash and buttered greens.

Mushroom and barley risotto

Pearl barley cooked slowly with forest mushrooms and hazelnuts. Vegetarian.

Apple tart

Baked to order on butter pastry and served warm with vanilla ice cream.

House lemonade

Lemons, a little cane sugar and fresh mint, made every morning.

From the market crate to the kitchen pass

We buy most vegetables twice a week from growers within an hour of the restaurant. What arrives in the morning decides the specials on the board at lunch.

Illustration seen from above: a wooden crate of autumn produce with three pumpkins, beetroot with their leaves, two leeks and red apples. — Twice a week: produce from growers nearby.

Illustration of the kitchen pass: three plates with pumpkin soup, barley risotto and roasted beetroot under warm lamps, blank order tickets on a rail above. — Every plate leaves the pass cooked to order.

Guest review

We come for lunch twice a week. The soup changes with the season, the bread is always fresh and nobody rushes us out.
Marit Olsby
Regular guest, Lunch on weekdays

How a dish reaches your table

01

Market

Twice a week we buy from growers nearby. What looks best decides the specials.

02

Prep

Bread, stocks and desserts are made in the morning, every day we are open.

03

Cook

Mains are cooked to order. Allergen questions go straight to the cook at the pass.

04

Serve

Plates leave the pass within minutes, and the staff tell you what is on them.

Illustration seen from above: a table for two on a linen runner with hake on one plate and risotto on the other, glasses of water and red wine, a candle and a basket of bread.

Reservations

A table for two, or for twelve.

Call us during opening hours or write an email. We confirm every reservation by reply and keep tables for walk in guests at lunch.

Reserve a table