Restaurants that are worth a trip to Trondheim

To rom og kjøkken

Choose between a three or five course menu or take your pick of fish, shellfish, lamb and game from the a la carte menu at this restaurant that has gained glowing reviews.

To rom og kjøkken

Fagnomenalt

In the old Credo premises, the restaurant's previous chef, Jonas Nåvik, has opened the restaurant Fagn. Nåvik is a former member of the Norwegian National Chef Team. The menus are Norwegian inspired and the reviews highlight the beautiful presentation. Choose between a 10 and 20-course taster menu.

Fagn

Røst

This is a bistro in Trøndelag theater. You can choose from a three and five course menu or a taster menu with associated drinks menu.

Røst

Kalas on Bakklandet

Three dimensional meals and three dimensional ingredients are what you get at Kalas & Canasta. During the day you can enjoy hearty roast beef sandwiches. The evening menu includes meat, fish and shellfish prepared in different ways. The focus is unique taste sensations. They also serve an amazing brunch on Saturdays and Sundays from midday to 4pm.

Kalas & Canasta

Kraft Bodega

This bodega is run by Reneé Fagerhøi’s husband, Thomas Borgan. They describe the bodega as a place they would want to go to themselves. And we definitely want to go where Borgan and Fagerhøi go. You can choose between a four and a seven course taster menu or a la carte. There's plenty of fish and shellfish on the menu, such as crab and monkfish, to name just two.

Speilsalen

Christopher Davidsen has opened his signature restaurant in the historic Britannia Hotel in Trondheim. Here, you can choose between a six or 10-course taster menu based on local ingredients from Trøndelag. They also serve a four course Champagne lunch on Saturdays

Speilsalen, Britannia

Credo

Entrepreneur and chef Heidi Bjerkan is behind this top restaurant in Trondheim. When you eat a meal at Credo, you definitely reap the rewards of Bjerkan’s hard work. You’re given a menu listing 20 – 25 dishes. This can include scallops, king crab, glazed duck, duck liver tart with plum and black pudding in rose petal jelly. For dessert, you can order an upgraded version of the Norwegian kalvedans or beastings pudding, made with unpasteurized milk and served with a caramel sauce. The raw materials largely come from seafood producers, fisheries and farms in Trøndelag, and the farms of Skjølberg Søndre and Fannrem in particular.

Credo

Bula neobistro

Reneé Fagerhøi became famous when she won the Norwegian reality TV series Top Chef in 2016. But there's more to her than TV entertainment. She was crowned Chef of the Year by the Norwegian Association of Master Chefs in 2018, one of most prestigious awards in the sector. In 2017, she opened Bula neobistro and has since written a cookbook Fritter Shjiten, connecting her recipes with childhood, food, movies, music, memories and travel. On her restaurant website she describes herself as having one foot in the trashy camp and the other foot on the silver salver side.

Bula neobistro