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This historic restaurant, built in 1918 in what used to be the garden and stables of the hotel. It has always been the natural choice for every grand occasion in the Trondheim Society. Serves a big breakfast buffet as well as a la carte every morning, afternoon tea, lunches and dinners and events for groups.
Executive Chef: Espen Aunaas
Manager: Ida Donheim
A theater of modern gastronomy within a luxurious, mirrored dining room. An experience of the highest kind, a journey fashioned for guests attracted to the great expanse of culinary possibility.
Executive Chef: Christopher Davidsen
Manager: Henrik Dahl Jahnsen
An explosion of fire, wood and stone. Cook your own meat, fish, seafood and vegetables on table-top grills, or order from the à la carte.
Executive Chef: Odd Ivar Jørgensen
Manager: Stein Aasmundrud
The decoratively-tiled Brasserie Britannia is an urban dining space in Trondheim with the classic bistro style. A high tempo drop-in eatery for every-man and every-woman. Informal, alive with people and pulsating with great dishes. No fuss, comfort classics like croque monsieur and onion soup, alongside ‘plat du jour’.
Executive Chef: Anders Myrstad
Manager: Kjetil Henriksen
Vinbaren (The Wine Bar) is a living cellar. A bar and three wine tasting rooms, lined by 10,000 of the world’s best bottles. To step down into this hallowed space is to immerse yourself in the broadest selection of wines found anywhere in Norway, accompanied by the finest cheese and cured meats.
Manager: Thomas Andersen
Timeless, sophisticated and elegant – yet comfortable and social. A new standard when it comes to cocktails, classic drinks, lunches and evening bites.
Manager: Øyvind Lindgjerdet
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