In Trondheim, the idea of “local food” has deep, natural roots that constantly find new ways. This culinary destination is nicely located in the epicentre of everything fresh from the inland and the sea.
Right now, in terms of food, Trondheim tastes of fresh thinking. “Because we aren’t the biggest city, we work hard to give you the best we can”, says Renée Fagerhøi, chef and owner of the restaurant Bula Neobistro.
Growing up in the immediate rural outskirts of the city centre, Renée quickly learned everything from baking and harvesting to slaughtering poultry. The name “Bula” is common Norwegian slang for a low-key place to eat, drink, and socialise.
“Trondheim is a great place to go if you want to have it all”, Renée promises.
The varied smells of Norway’s third-largest city come from an increasing amount of different kitchens. All over Trondheim, there is a strong culture for mixing local food with bright new ideas, especially at places like the Michelin restaurants Credo, Fagn, and Speilsalen, as well as at To Rom og Kjøkken, Astrum Skybar, 73 Bar og Restaurant, and the seafood restaurant Havfruen Sjømatrestaurant. Locals gather around these tables to celebrate, or they just drop by to get a bite to eat.
Sellanraa Bok & Bar is typical for the Trondheim trend of making heroes out of local suppliers of fresh ingredients. Small and big game, lamb, shellfish and other seafood, and berries are all specialities from the region of Trøndelag.
A new wave of microbreweries, together with several novel coffee shops, continues a long local brewing tradition. Several times a year you can be tempted at a Farmer’s market at Torvet, and every early August you can gorge yourself at the food festival Trøndersk matfestival.
Renée thinks nature in and around Trondheim has all the fresh ingredients the city’s many picky chefs want, and sums it up: “Trondheim is the place to be. I hope to see you soon.”
Find more inspiration on Trondheim’s official website.
Back to top