Credo restaurant consists of both a gourmet restaurant and a bistro.
The restaurant on the ground floor is the core of our business. Instead of traditional à la carte dishes, we serve self-composed tasting menus consisting of three, four and five courses based on the best seasonal ingredients of the day.
To accompany our menus, we put together a combination of wines to accentuate the flavours of each dish. Whether you choose to order our recommended wine package or select other wines from our abundant wine cellar is entirely up to you.
We are fortunate to be located in one of the country’s foremost areas for food production, which is something we exploit fully. Examples of ingredients we use include reindeer from the Rørosvidda mountain plateau, crayfish and scallops from the islands of Hitra and Frøya, exclusive beef from Tolga, pork produced from pigs feed on a diet of mushrooms from Jørgen Baumfelder in Leksdal, blue mussels from Åfjord, dairy products from Rørosmeieriet, vegetables from Frosta and venison from Hitra.
Other suppliers we are proud to collaborate with are Fannremsgården/Reinhekla in Fannrem, Scjølberg Søndre in Svorkmo, Klakken Eplehage (apple orchard) in Rissa, the Lindegaard family in Rissa, Klostergården in Tautra, To Tårn Bryggeri in Marienborg in Trondheim, Nøst Besøksgård in Fosen and Snillet Gård in Byneset – our own cabinetmaker.
Credo is one of three restaurants in Trondheim on White Guide Nordics list over the best restaurants in the Nordic.