Speilsalen is open up for bookings up to a few months ahead of time, however, if you would like to plan further more ahead you could possibly benefit from among our two right away offers:

Trøndelag er Norges fremste matregion. Det største mangfoldet av ground breaking matkonsepter finner du midt i Trondheim; fra eksklusiv «fine dining» til livlige matfestivaler og street food items. I Midtbyen finner du garantert noe som vil friste og begeistre – uansett budsjett.

Vertshuset Røros: Obtain a delightful flavor of your interesting record of this city, the mountains and lakes Within this cosy, unique timber setting up from 1844. The menu attributes the finest seasonal elements, including exotic reindeer meat.

The ideal beef small rib I've ever experienced. Terrific mains and home cocktails as well. A little stuffy or rigid (telling us who really should sit where seat at our desk) but if not a nice culinary working experience. Considerate of meals allergy symptoms. Reservations advised.

Checking out regional marketplaces and foodstuff festivals is a wonderful approach to knowledge Trondheim’s vibrant foodstuff scene.

We actually planned to love this place but identified each dish Considerably too salty. We ate at the bistro and experienced the 5-training course menu.

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Wherever to take in: To savor reliable Fiskegrateng, pay a visit to Prancki or Taj Mahal, the place these establishments delight on their own on applying domestically sourced components for his or her mouth-watering renditions of this vintage dish.

Fantastic food stuff and an amazing ambiance. Excellent team and exciting wines and beer. If you are searhing for an working experience you ought to visit Lilleby and Credo.

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We experienced A 3 course dinner - a starter, principal system and dessert. The standard of the foodstuff was amazing apart from the salty potatoes in the main training course.

These golden berries, located in the wild, are recognized for their sweet and a little bit tangy flavor. In Trondheim, locals typically use cloudberries to create jams, which serve as the star component in different desserts.

Matreisen nærmer seg sin ende og vi rundet av med to nydelige desserter, kreert av Fridas egen konditor og dessertkokk: Capirotada, som er en tradisjonell meksikansk dessert som vanligvis spises under påskeferien.

Begge to er levende opptatt av å formidle autentiske og real meksikanske matopplevelser. Noen vil kanskje hevde at det er en tilnærmet umulig oppgave – Mexico er et av here verdens største kjøkken som omfatter alt fra spansk og europeisk matkultur til de opprinnelige prekolumbianske mattradisjonene – Males Rosales er trygg i oppgaven han tar fatt på.