"Barrier-free" Restaurants in Trøndelag
Large mirrors, chandeliers, and murals lend the dining room at Britannia Hotel its grandeur. Head chef Håkon Solbakk presents intricate tasting menus featuring the finest Norwegian ingredients. There is also a caviar bar.
At last, Heidi Bjerkan has opened her fine dining restaurant within the National Library in Oslo. Long anticipated, the return does not disappoint. Credo marks a full-circle moment. Alongside her bakery, lunch restaurant, bistro, and bar in the same building, this final addition feels like a homecoming. Fine dining is once again given its purest expression - and Bjerkan proves she has never truly stepped away from it. Her cuisine is ingredient-driven, assured, and elegantly restrained. Producers take center stage, vegetables are treated with reverence, and flavors unfold with balance and soft-spoken confidence. Each plate feels composed rather than constructed, guided by season and integrity rather than spectacle. Working closely with historians and researchers at the National Library, Bjerkan has also immersed herself in Norway's culinary past - from medieval cooking to bourgeois traditions. Struck by how generously spice was once used in Nordic kitchens, she gives a nod to this history at Credo, but discretely. If present, it appears only as a whisper: a subtle warmth, a barely perceptible lift that deepens rather than defines the dish. Humility defines both the cooking and the atmosphere. Sustainability runs as a red thread throughout - not as rhetoric, but as daily practice. In a time when responsible sourcing is increasingly complex, Bjerkan's commitment shines all the brighter. Set within one of Norway's most important cultural institutions, Credo feels purposeful and assured. It is less a comeback than a reaffirmation: of values, of craftsmanship, and of a cuisine rooted in respect.
Bocuse d'Or silver medallist Christopher Davidsen (ex-Speilsalen) leads this gourmet bistro, established in 2024. Set inside a former customs house from 1910, it serves compact menus that lean on Norwegian seafood.
Rooftop views meet creative pairings at this 2025 sky bar from chef Håvard Klempe—formerly at Credo—and award-winning bartender Jørgen Dons. Tasting menus pair dishes with cocktails tailored to them.
Roar Hildonen has shaped the local food scene for four decades and opened this restaurant in 2005. His son Eskil now co-leads the kitchen, refining Trøndelag ingredients with Mediterranean accents.
Where flamingo ornaments and a drink-filled bathtub set the scene, Renée Fagerhøi follows her childhood cravings. Hot dogs, melted cheese, and crispy pig’s ear are part of the menus that blend fast food and fine dining.
At the Britannia Hotel, this decoratively tiled brasserie serves classics like croque monsieur, moules frites, and beef tartare. The Vinbaren next door, lined with 10,000 bottles, serves as the hotel’s main cellar.
Norway’s first smoke-free Japanese table grills can be found in the basement of the Britannia Hotel. Guests can order à la carte or cook their own meat and seafood. A dry-aging cabinet displays the cuts.
Originally opened as ELD (“fire”), this restaurant began with cooking over open flames. Today, it serves modern European food made with Norwegian ingredients. Guests enjoy a five-course tasting menu with wine pairings.
At this pier-side restaurant, chef Lars Laurentius Paulsen creates three- and five-course menus that vary depending on the catch of the day. The 150-year-old timber building adds a mysterious edge.