The Best of »Falstaff Restaurant & Bistro Guide Nordics 2026« 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.
Awarded a star in 2019, Fagn remains Trondheim’s longest-standing Michelin restaurant. Head chef Ådne Børseth Helgetun presents ten- and twenty-course menus built around regional ingredients.
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.
This bistro uses the same produce as the starred mothership downstairs, offering more affordable, seasonal Norwegian cuisine. Choose between à la carte dining and a set menu of three or five courses. Lunch on Saturdays.
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.
The wooden neighborhood of Bakklandet forms the setting for this French bistro. Hilde Aanensen guides her guests through classic dishes and a curated selection of Burgundies. Saturday lunch with live jazz.
What began as Spontan Vinbar evolved into Restaurant Saga in 2025, placing greater emphasis on the food side. Chef Fredrik Engen creates a ten-course tasting menu centered on seasonal ingredients from Trøndelag.
On Trondheim’s only avenue, this French bistro pairs local Norwegian produce with classic techniques. Chefs Mette Beate Evensen and Martin Hovdal run a kitchen praised for its entrecôte and tartare.
After years in London, chef Kim Tore Sjøbakk opened this restaurant in a former barn in 2017. A 16-course tasting menu highlights Trøndelag ingredients, paired with wine or nonalcoholic drinks.
Chef Renée Fagerhøi and sommelier Lena Engtrø opened in 2025 inside Nye Hjorten Teater. The menu revolves around four pillars: soup, salad, sandwich, and pasta, built on local ingredients. Art Deco and Jugend interior.
Inside the historic Bergstadens Hotel, the kitchen celebrates Røros as Norway’s food capital. Seasonal menus feature reindeer, skjørost cheese, lingonberries, and other typical Trøndelag ingredients.
Founder Andreas Espnes opened on Trondheim's harborfront in 2025. Danish-style smørrebrød dominates the lunch menu and is best enjoyed with fjord views. Tasting menus and à la carte are available for dinner.
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.
On Tautra Island in the Trondheimsfjord, family recipes are combined with beer from their own brewery. The farm shop stocks jams, cheeses, and cured meats. Exceptional setting near the namesake monastery’s ruins.