Speilsalen – Grand Symphony

The stage is set. The curtains rise. Speilsalen (the Mirror Hall), Britannia Hotel's Michelin-starred restaurant, invites you to an extraordinary dining experience within one of the hotel's most historic rooms.

Since 1896, Speilsalen has provided the setting for some of Trondheim's most distinguished occasions. It was here that the renowned Norwegian explorer Fridtjof Nansen shared the story of his Arctic expedition upon his return, in a lecture for the Royal Geographical Society.

Today, Speilsalen continues its story as the home of Britannia Hotel's Michelin-starred restaurant. Within these historic surroundings, contemporary Norwegian gastronomy is presented with exceptional craftsmanship, honouring both the room's remarkable heritage and the artistry of the kitchen.

Grand Symphony is Speilsalen's signature tasting menu, a culinary journey of 12 to 16 courses, created by Head Chef Håkon Solbakk and his team. Rooted in Norway's finest seasonal ingredients, the menu is thoughtfully complemented by carefully considered influences from the world's great culinary traditions.

As with any memorable performance, there is more than one way to experience it. For guests seeking a more intimate perspective, the Chef's Table offers a front-row seat to the culinary theatre. Here, each course is prepared before your eyes, allowing you to experience the craftsmanship of the kitchen at close quarters.

Elsewhere in Speilsalen, guests dine at elegantly appointed round tables in the heart of the Mirror Hall. The experience may be complemented by a visit to Norway's only dedicated caviar bar, where a carefully curated selection of exceptional caviars showcases the unique character and provenance of each variety.

Under the direction of Head Chef Håkon Solbakk and Restaurant Manager Maria Minatsi, the evening unfolds as a symphony in three acts.

The opening act celebrates the exceptional ingredients of Trøndelag: scallops, crab, langoustine, king crab and grouse.

Trøndelag is renowned for the exceptional quality of its seafood. The region's cold, clear fjords provide ideal conditions for shellfish and fish to develop their distinctive flavour and remarkable purity.

The experience begins with a series of carefully composed snacks, each offering a refined expression of the season's finest ingredients. As a Krug Ambassade, Speilsalen pairs this opening act with an exceptional selection of Champagne, thoughtfully chosen by our sommeliers to complement the menu.

Head Chef Håkon Solbakk's menu is rooted in the exceptional produce of Trøndelag, where the cold fjords and rugged coastline yield seafood of remarkable purity and character. Here, guests experience these ingredients close to their source, at the height of the season.

Inspired by his upbringing in Nord-Trøndelag, Håkon Solbakk prepares each ingredient with deep respect for its provenance and natural qualities. His cuisine offers a contemporary interpretation of the region, where craftsmanship and seasonality take centre stage.

The second act continues the journey through Trøndelag's rich natural larder. Alongside exceptional seafood, the region's forests and cultivated landscapes provide seasonal ingredients that are complemented by refined Asian influences and contemporary techniques.

Halibut is among the signature ingredients of the menu. Prized for its delicate texture and clean flavour, it exemplifies the purity and quality that define the waters along the Norwegian coast.

The Speilsalen menu is rooted in the finest seasonal ingredients from Trøndelag's seas, forests and cultivated landscapes. Guided by the principles of contemporary Norwegian cuisine, each dish allows the integrity and natural character of the ingredients to shine.

The kitchen also draws on the traditions of classical French gastronomy, where precision, technique and elegance define every course, values long celebrated through competitions such as the Bocuse d'Or.

The final act concludes the evening with a trio of desserts inspired by the hotel's own kitchen garden. Thoughtfully composed and delicately balanced, they offer a fitting finale to a dining experience shaped by the seasons, craftsmanship and a deep respect for provenance.

The third act brings Speilsalen's symphony of flavours to its elegant conclusion. Inspired by the hotel's own kitchen garden, the desserts celebrate the season's finest ingredients while offering a glimpse of the future of gastronomy.

A fitting finale to a cuisine rooted in sustainability, seasonality and provenance. Local ingredients remain at the heart of every creation, elevated through refined international techniques, precision and understated elegance.