Situated in the pretty and renowned village of Little Walsingham, and associated with the nearby Walsingham Farms Shop, The Norfolk Riddle is a wonderful result of the combination of the highest quality, fresh local ingredients, friendly service, simple and delicious dishes, and relaxed ambience. In short it could be described as the ultimate ‘Norfolk’ eatery – traditional and unpretentious yet smart and exceptionally satisfying.
The menu changes fortnightly to reflect the seasonal bounty available and drinks include locally brewed cider and beers as well as wine and freshly pressed fruit juices. Being adjacent to the superb Norfolk Riddle Fish & Chip Shop, classic cod and chips is a speciality, but you would be equally impressed with a prime steak of Walsingham Beef or the freshly made vegetarian dish that is always on offer.
If you have room, you can treat yourself to one of the indulgent puddings, all made on the premises or in the Farms Shop kitchen.
Children and family groups are welcome, and the restaurant will happily serve as a venue (tailored menu included) for your party or celebration.
Finally… ‘What is a ‘Norfolk Riddle’?’ you may ask… well, not only a brainteaser, a ‘riddle’ is also a giant sieve used to sort potatoes, an East Anglian staple crop. Look out for these implements hanging up around the restaurant.
Lunch served Weds-Sat 12noon-2pm, Sundays 12noon-3.30pm.
Dinner served Tues-Thur 6pm-9pm, Fri, Sat 6pm-9.30pm, Sun 6pm-8.30pm.
Fish & Chip Shop Open Weds-Sun 11.30am-2.30pm, Tues-Sun 4.30pm-9.30pm.
Closed Mondays, except Bank Holidays.
“This is the sort of restaurant that restores your faith – in everything” – Telegraph Nov 2007.
To view the latest menu, please click here (PDF 236KB).
For an example of the lunch plat du jour menu, please click here (PDF 224KB).
For the wine list, please click here (PDF 148KB).
Latest Norfolk Riddle News.
The Norfolk Riddle has a great new Head Chef: Herv Stouvenel. From Alsace-Lorraine in France, and now married to a Norfolk girl, he understands farming and rural village life, and about cooking and eating seasonal produce. Herv is particularly interested in making the most of the simplest ingredients and cheaper cuts such as potatoes, belly pork and offal.
