Lingon Restaurant sits on 4th Avenue in Downtown Seattle, in a space that once housed a See's Candies. Owner Edward Bunker took on a full build-out of the space — new floors, new ceilings — and designed the room, inspired by live oak and redwood, to seat 26 guests. Bunker cooks and looks after the dining room himself, and regulars describe a personal, hospitable style of service.
The menu leans on Swedish influences: pancakes served with a rotating list of toppings from lingonberry to organic pistachio, a Caesar salad topped with marinated white anchovies, and oysters from Taylor Shellfish rotated daily and served with mignonette sauce. Swedish meatballs and gravlax have become regular orders among guests, often paired with the lingonberry jam that gives the restaurant its name.
The menu leans on Swedish influences: pancakes served with a rotating list of toppings from lingonberry to organic pistachio, a Caesar salad topped with marinated white anchovies, and oysters from Taylor Shellfish rotated daily and served with mignonette sauce. Swedish meatballs and gravlax have become regular orders among guests, often paired with the lingonberry jam that gives the restaurant its name.