Michelin-starred restaurant Speilsalen is the flagship restaurant in the newly renovated Britannia Hotel. The name translates to “The Hall of Mirrors,” which is fitting for such a grand fine dining restaurant. 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 the presentations are some of the most stunning we’ve seen in a restaurant. The restaurant was awarded its first Michelin star less than a year after opening, and, in our opinion, it won’t be long before they earn the second.
Looking for more great spots for food and drinks in Trondheim? Check out our city map of Trondheim!
Address & Contact Information
Dronningens gate 5, 7066 Trondheim, Norway
Britannia is our favorite hotel in the world!
The gold bath tub in the Liv Ullmann suite.
Britannia x Krug room service comes with caviar, local ham & cheese, chocolate, and macarons.
Britannia Hotel is a Krug embassy.
Speilsalen is the one-Michelin star fine dining restaurant at Britannia Hotel.
Langoustine claw from Molde, fennel mayo, and yogurt topped with Nordic wasabi leaf oil.
Crispy bao filled with shrimp tartare, fermented lemon mayo, raw shrimp, and oyster leaf.
Tartelette of king crab (from Finnmark), lemon verbena, and gel of shellfish stock.
Scallop fish ball, celery, romesco, and black garlic.
Potato and Jerusalem artichoke crisp, smoked wild salmon, remoulade, plum & rose petal gel.
The extravagant dining room of Speilsalen.
Røros egg custard, oscietra caviar, Jerusalem artichoke crisp, chives, and elderflower.
Halibut ceviche, pickled beetroots, bouillon of black currant, and “Norwegian curry” red curry made from local farm ingredients.
Scallops from Frøya, shiitake mushrooms, pickled pumpkin, Nyr fresh cheese, and sea buckthorn & chili sauce
Side by side pairing of Krug Champagne vintage 2006 and Krug Grande Cuvée Brut 170ème Edition.
Langoustine tail, XO sauce of reindeer heart and dried shrimps, tomatoes, pickled kohlrabi, and lardo.
Arctic char, crispy bread, pickled cucumber, cep mushroom sauce, and a sauce made with cockles and vin jaune.
Buttermilk & crème fraîche sorbet, apples, red currant, and quince oil.
Vanilla cream, gel of raspberry, and elderflower.
Milk chocolate with bergamot, lemon curd, and Jerusalem artichoke chips .
Have you been to the Speilsalen? Tell us about your experience in a comment below.
Hungry for more?
Connect with us daily by joining our food community, The Hungries, and follow us on social media for more food inspiration!
Kaitlin Orr and Anders Husa are food & travel bloggers and creative content creators. From their base in Copenhagen, they operate the largest and most influential restaurant-focused travel blog in Scandinavia.