Speilsalen

About Speilsalen

Speilsalen, the Hall of Mirrors, is the one-Michelin-star tasting room inside the grand Britannia Hotel in central Trondheim. Head chef Christopher Davidsen, a Bocuse d'Or silver medallist, leads the kitchen, with sommelier Henrik Dahl Jahnsen on the wine, and the restaurant earned its first Michelin star in February 2020, only ten months after opening. The cooking is intricate and classically grounded, built on the finest Norwegian produce.

This is precise fine dining in a long tasting-menu format. For more of the city's best tables, compare the modern Nordic cooking at Fagn, the seasonal plates at To Rom og Kjokken and the neo-bistro menu at Bula Neobistro. For a marker night, see our anniversary dining guide.

The Kitchen

Davidsen cooks from the best of the Trondelag coast and mountains, picking the best Norwegian produce and turning it through a classical, technically exacting style. The tasting menu comes in six- or ten-course form, each plate carefully composed rather than showy, and the Nordic region's only caviar bar runs alongside as a signature - a counter for caviar and Champagne before or within the meal. The main tasting menu runs around 2,750 Norwegian kroner, with wine pairings from about 2,400 led by sommelier Henrik Dahl Jahnsen, whose list is a strength of the room. Guests can sit at the chef's table, set in front of the action for parties of up to eight, or at the round tables in the hall. This is a long, paced dinner best taken with the pairing.

The Room

The setting is the draw as much as the cooking: a mirrored hall inside the lavishly restored Britannia Hotel, Norway's most luxurious, all polished surfaces, soft light and a sense of occasion built into the room. It seats a small number across round tables and a chef's table for one to eight, and the caviar bar adds a theatrical note to the evening. Service is formal but warm, well-versed in walking guests through the menu and the pairing. Speilsalen sits at Dronningens gate 5 in the city centre, a short walk from the cathedral and the old town bridge. Because it is small and holds a star, tables go well ahead, so booking early is wise, particularly for a weekend or the chef's table.