"A Trondheim classic since 2005 — book To Rom og Kjøkken for Trøndelag scallops and a relaxed Nordic-French anniversary."
About To Rom og Kjøkken
To Rom og Kjøkken — two rooms and a kitchen — opened on Carl Johans gate in central Trondheim in 2005, long before Michelin and the wider food world discovered the city. Roar Hildonen, a four-decade veteran of the Trondheim trade, has run it throughout; his son Eskil is now head chef, and the room holds a serious cellar listed on the Star Wine List.
It is one of Trondheim's defining tables. Compare the two-star tasting at Speilsalen, the modern Nordic cooking at Fagn and the casual Bula Neobistro, or browse our French picks and seafood guide.
The Kitchen
The kitchen cooks French and Mediterranean tradition through a Trøndelag lens, with most ingredients local and seasonal. The dish reviewers single out is the scallop starter — sweet, seared and often called the best they have had — with turbot in a rich cream sauce another signature.
The simplest way in is one of the tasting menus, offered at three, five or seven courses, put together by the chefs from what is good that week. There is also an à la carte for those who would rather choose.
The Room
The room is upscale but unstuffy — the kind of dining room where the staff tell you the story behind the produce without standing on ceremony. Service is attentive and well informed, and the pace is relaxed.
It is a grown-up, comfortable space rather than a showy one, suited to a long dinner over several courses and a bottle from the cellar.
Best for an anniversary in Trondheim
To Rom og Kjøkken suits a relaxed celebration — the warm room, the long tasting menus and the deep cellar make it a fine anniversary table or an unhurried first date in Trondheim. For other tables in town, see Credo or browse the full Trondheim dining guide.
Not for
Not for a quick or cheap bite — this is a multi-course Nordic-French dinner built for a long evening, not a fast plate before a show.
Frequently Asked
What is To Rom og Kjøkken known for?
It is Roar Hildonen's Nordic-French restaurant in central Trondheim, open since 2005, known for Trøndelag produce cooked with French technique — the seared scallop starter and turbot are signatures — and a cellar on the Star Wine List.
How much does To Rom og Kjøkken cost?
It serves 3-, 5- or 7-course tasting menus; a la carte mains run roughly NOK 295 to 445, with most diners spending NOK 700 to 1,100 a head before wine.
What should I order at To Rom og Kjøkken?
The seared scallop starter is the dish reviewers single out, with turbot in cream sauce another signature; the tasting menu is the simplest way to taste the kitchen.
Where is To Rom og Kjøkken?
On Carl Johans gate 5 in central Trondheim, a short walk from the Nidelva river.
Does To Rom og Kjøkken take reservations?
Yes — booking ahead is advised, especially at weekends; for the tasting menu the whole table chooses the same number of courses.
Reserve a Table
Reserve at To Rom og Kjøkken
Book direct; the whole table picks the same number of courses.
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Practical Information
AddressCarl Johans gate 5, 7010 Trondheim
NeighbourhoodCentral Trondheim, a short walk from the Nidelva
CuisineNordic-French
Price3-, 5- or 7-course tasting menus; à la carte mains roughly NOK 295–445, with most diners spending NOK 700–1,100 a head
Dress CodeSmart casual
SeatingTwo intimate dining rooms on Carl Johans gate; book ahead at weekends
ReservationBook ahead; tasting menus chosen by the whole table, dinner Tuesday to Saturday
