Lingon Restaurant

The features Toast Smögen, house-cured gravlax, oysters, Swedish pancakes and seasonal dishes highlighting Washington’s wild mushrooms.

A new seafood and Scandinavian-Swedish restaurant, featuring locally sourced ingredients. 

Bunker oversaw a complete restaurant build-out, installing new floors, ceilings and essentially renovating the entire space. The design, inspired by live oak and redwoods, will comfortably seat 26 guests.

“I’ve taken the local wood slabs that are about three inches thick and put those for my bench seating–that’ll be the backs of the bench. They were rough cut and I sanded them down and worked really hard to epoxy them,” he said. “Along the front of the windows that look out into the park, those are going to be live oak bar tops that you can sit at.”

Bunker said the kitchen won’t have a gas stove or deep fryers, so the menu will focus on and highlight seafood.

“It’s an influenced cuisine, so there will also be caesar salads, arugula salads, croque monsieur sandwiches and green lip mussel shooters. There’s going to be a whole bunch of different varieties of Swedish pancakes and Swedish waffles,” Bunker said.

He also noted Washington is known for its wild mushrooms. Depending on the season, he plans to feature specials such as a savory crepe with locally sourced, in-season mushrooms and a seasonal chanterelle soup finished with bacon and lingonberries.

Lingon’s drink menu will feature a selection of beer and wine, including local Washington vintages alongside options from California and Oregon. Guests can also enjoy Bellinis, mimosas, fresh-pressed lemonade and Swedish lingonberry soda.

Bunker said he’s excited to showcase dishes rarely found elsewhere, giving first-time visitors to Seattle a chance to taste flavors native to the region.