Lysebu's Kitchen Garden
Every day, Lysebu’s kitchen serves dishes with vegetables and herbs harvested from our own kitchen garden. Our guests are, of course, warmly welcome to visit the garden and see what might end up on their plate in the evening. We use the finest ingredients the season has to offer and vary our menus according to the seasons. The foundation is Nordic cuisine, with authentic and natural ingredients.
Green Focus
Lysebu’s proximity to nature allows us to do the best for our guests when it comes to food, through what we grow in the kitchen garden and what we harvest of mushrooms, berries, and leaves from the forest surrounding Lysebu. We serve healthy, organic, and locally produced food to our guests and believe in the ‘farm-to-table’ philosophy – everything is perfectly set up for us with our scenic property. Having a green focus also means managing resources responsibly and taking practical environmental responsibility, such as being an Eco-Lighthouse certified business. At Lysebu, we care for the earth and do what we can to minimize our footprint. That’s why we also compost food waste, which is then used as nutrient-rich soil in our kitchen garden.
What We Grow
At Lysebu, we grow everything from wild garlic to tomatoes, Jerusalem artichokes, nasturtiums, sugar snap peas, and red currants. The selection of herbs and vegetables varies from season to season, but everything is used by our chefs in the kitchen and ends up on our guests’ plates. When Lysebu’s head chef plans the seasonal menu, he bases it on what we have available in the kitchen garden. Our guests are, of course, also warmly welcome to taste, see, and feel the ingredients they find on the property – or simply enjoy a coffee on the sheltered terrace in our kitchen garden.
The Bees at Lysebu
At Lysebu, we have around 200,000 permanent residents who provide delicious honey for our breakfast table. You’ll find our beehives in the kitchen garden, and if you have any questions, feel free to ask our reception manager – our very own beekeeper.