Speilsalen Michelin Star Ambitions at Britannia Hotel

Reviewed for 360 Eat Guide

Speilsalen is one of seven food and beverage concepts in the newly renovated Britannia Hotel (built in 1870) – a project that took three years to finish and cost more than a billion NOK. The flagship restaurant is located in the heart of the hotel and the name translates to The Hall of Mirrors. Bocuse d’Or silver medalist Christopher Davidsen is the head chef, and award-winning sommelier Henrik Dahl Jahnsen leads the wine program, so the bar is set high. The historic dining room is spectacular, and its redesign reeks of Michelin star ambitions.

There are two glasshouse-like private dining rooms near the entrance – gorgeous domes that provide a completely private dining experience thanks to the drapes that surround the tables within. Following the main dining room is a 10-seat bar counter which functions as a chef’s table. If you book the counter, the menu is served banquet style – Chef Davidsen plates and presents each dish for everyone simultaneously. His dishes have a distinct Bocuse d’Or feel to them, with stunningly beautiful presentations and thoughtfully selected plates and silverware. Ingredients are top quality, and mostly local, but some luxurious elements are imported. Flavors sometime suffer from too many competing elements and a lack of balance, and the team isn’t always in sync, but we are excited to follow the progression of Davidsen and his team. This meal was reviewed for the 360 Eat Guide in 2019.

Looking for more great spots for food and drinks in Trondheim? Check out our city map of Trondheim!

The historic dining room of Speilsalen is spectacular, and its redesign reeks of Michelin star ambitions.
The historic dining room of Speilsalen is spectacular, and its redesign reeks of Michelin star ambitions.
Amuse bouche.
Amuse bouche.
Crispy waffle made on «tjukkmelk» from Røros. Remoulade with smoked wild halibut from Senja, Nýr fresh cheese, fermented gooseberries, radishes, and a lid of lumpfish roe.
Crispy waffle made on «tjukkmelk» from Røros. Remoulade with smoked wild halibut from Senja, Nýr fresh cheese, fermented gooseberries, radishes, and a lid of lumpfish roe.
Raw-marinated scallops from Hitra. Cream of avocado, peas, and truffle. Pickled cucumbers, tomato dashi, peas, Périgord truffles, and rye crisp bread.
Raw-marinated scallops from Hitra. Cream of avocado, peas, and truffle. Pickled cucumbers, tomato dashi, peas, Périgord truffles, and rye crisp bread.
King crab from MS Donna, red curry sauce, apple, ginger, radishes, and finger lime.
King crab from MS Donna, red curry sauce, apple, ginger, radishes, and finger lime.
Jerusalem artichoke, fermented Brussel sprouts, and black garlic dumpling.
Jerusalem artichoke, fermented Brussel sprouts, and black garlic dumpling.
Cured Aurora salmon, mussel sauce with chives and chervil, white asparagus, celeriac cream, and caviar.
Cured Aurora salmon, mussel sauce with chives and chervil, white asparagus, celeriac cream, and caviar.
Veal, grilled onion, potato purée à la Joël Robuchon, veal jus, and malto crumble with wasabi.
Veal, grilled onion, potato purée à la Joël Robuchon, veal jus, and malto crumble with wasabi.
Cream pudding, wild strawberries, rhubarb, and bee pollen. Warm rhubarb cake with marbled strawberry and vanilla ice cream on the side.
Cream pudding, wild strawberries, rhubarb, and bee pollen. Warm rhubarb cake with marbled strawberry and vanilla ice cream on the side.

Do you think Speilsalen will get a Michelin star next year? Feel free to share your opinion in a comment below.

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Disclaimer

This meal was reviewed for the 360 Eat Guide.

Anders Husa

I am Anders Husa – a foodie living in Oslo. I eat at the best restaurants in Oslo, Copenhagen, Stockholm and the major food destinations in the world. I share my foodie stories here.

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