Restaurants in Trondheim

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Maki. Photo: olaf deharde

 

 

Tollbua

The new boy on the docks is Tollbua; a gourmet Nordic Bistro down by the ferry terminal, by Christopher Davidsen. The chef (formerly of Speilsalen) is widely acclaimed for his artistic presentation and incredibly tasty food, and is a silver medalist at the famous Bocuse d’Or food competition. Tollbua is homage to the seasons and local ingredients, offering a four- and six-course option Wednesday to Saturday evening, alongside supplementary signatures such as butter-seared scallops. With wine pairing by five-time Norwegian sommelier champion Henrik Dahl Jahnsen, and a sumptuous Saturday brunch menu, you know you are in for a treat in the city’s old customs house.

Photo: will lee-wright

Photo: olaf deharde

Fagn

One of two Michelin-starred restaurants in Trondheim (following the recent departure of Credo to Oslo), Fagn offers two tasting menus (10 or 20 courses)  with inspirational takes on Norwegian nature. Think Nigiri sushi made of herring and potato, served with a dashi of seaweed and kelp. Diners will be excited and challenged in equal measure by visual creations, with each mouthful packing a punch. The restaurant has a special eight-course menu on Wednesdays and there’s also a bistro with an exciting à la carte menu. Like its other fine dining counterparts in town, Fagn’s menus are often centred around superb local ingredients such as langoustines and scallops, complimented by international delicacies such as truffles.

Gubalari

One of the newer establishments on the Trondheim scene, Gubalari certainly has ‘upsetter’ status. Located in the art institute Kjøpmannsgata Ung Kunst (K-U-K), the restaurant has floor-to-ceiling windows, an incredible relief sculpture by K-U-K’s founder Kjell Erik Killi-Olsen and enormous “glitter balls” above the bar. Gubalari wears its quirkiness on its sleeve, with food to match. The ever-changing three- and five-course menu is a tasty treat of hearty Norwegian fare, elevated by unexpected touches. It’s open every day of the week, there is a great lunch menu, and an affordable Housewife’s Dish of Day, to ensure all aspiring artists get a good feed!

Photo: gubalari

Photo: Will lee-wright

Speilsalen

A fine dining restaurant in Britannia Hotel, which reopened in 2019 following a three-year, top-to-toe renovation. Speilsalen is a palatial, mirrored ballroom which earned its first Michelin star just ten months after opening. There is one seafood-based menu of 12-16 impressively artistic courses; masterpieces by Head Chef Håkon Solbakk and his team. Taste remains prevalent however, and Speilsalen is a de facto Mecca for langoustine and scallop lovers. There is the option to sit in front of the action at Chef’s Table and upgrade the experience with a visit to the unique caviar bar. The wine list is internationally acclaimed.

Spontan Vinbar

Spontan moved location in 2022, opening a restaurant and a wine bar on a quiet cobbled street, just back from the canal. Chef Fredrik Engen’s army of fans (including most of his culinary peers – always a good sign) have flocked to the new, trendy spot. Now listed in the Michelin guide, the restaurant offers an ever-changing seven-course menu, with the option to add some sumptuous extras. New Nordic delights such hasselback potato with a sauce of sour cream, shallots, chives, and whitefish roe. Spontan’s wine bar also has nibbles, a warm dish of the day and expert advice on natural wines.

Photo: olaf deharde

Photo: olaf deharde

The Crab

The Crab originates from Hitra; one of the wave-battered islands outside the mouth of the Trondheim Fjord. In 2022, founder and host Ola Skjåk Bræk brought the concept from his ever-popular Ansnes Brygger seafood restaurant into town, taking up residence within one of Trondheim’s famous colourful wharves. Here, dinners can enjoy a meal overlooking the river, with low wooden beams and floorboards creaking with history. The menu, as you might expect, is a celebration of seafood and shellfish, with fresh raw materials taking pride of place. The experience is elevated by modern touches such as the oysters and Champagne bar.

To Rom og Kjøkken

‘Two Rooms and a Kitchen’ is a misleadingly simple moniker for this family-run, mid-town restaurant. The space and interior are subtly refined, as is the culinary experience served within. This is the venue of choice for many in the know in Trondheim, a restaurant approaching twenty years of great service and timeless classics. Smiling proprietor Roar Hildonen welcomes you into his world of seasonal, local ingredients, prepared with a nod to French and Mediterranean sensibilities. Perfect scallops with celeriac puree, creamy turbot in mussel sauce, sugared rhubarb with milk ice cream, and bulletproof wine pairing.

Photo: olaf deharde