Speilsalen is Britannia Hotel’s flagship fine-dining restaurant, led by Head Chef Christopher Davidsen (Bocuse D’Or silver medallist 2017). Having received their first Michelin star in February 2020, after only 10 months of operation, Christopher and his team have now set their sights on the next goal.
"After a fantastic first year in Speilsalen, culminating in a star in the Michelin Guide, we are energised and want to take the restaurant to new heights. We are therefore developing the dining experience, offering an even higher level of service and interaction between chefs, guests and waiters,” explains the Head Chef.
In order to achieve this goal, Speilsalen’s two large chambré separes will be taken down, revealing the full grandeur of the mirrored dining hall, which has stood since 1895. The space will be occupied by two new chef stations. One will be the afore mentioned caviar bar, offering exclusive ranges of caviar. The other stand will be a dessert station, where the chefs create the dishes live in front of the guests.
“We feel we can get even better and constantly feel the need to develop. The Michelin star was a fantastic recognition and the start of what we aim to achieve with Speilsalen,” continues Christopher. “The positive feedback we have received on the Speilsalen experience to date, motivates us and gives us a desire to see how far we can go. If we do not change and develop, we stand still and stagnate."
A new wine room will also be introduced into the new Speilsalen. One of Norway's most prestigious sommeliers, Henrik Dahl Jahnsen, will offer guests new tasting experiences, an enhanced experience for wine connoisseurs:
“The vinrom will be an eye-catching addition to the restaurant,” enthuses Henrik, the four-time Norwegian Sommelier champion. “I am looking forward to showcasing even more of our craft and providing great wine experiences in the ‘new’ Speilsalen.”
“One of the highlights will be a collaboration with Rossini Caviar and Krug Champagne. We are delighted to announce that Speilsalen will be the new Krug Ambassador, meaning we will be able offer an even larger selection of this fantastic champagne after the summer, both by the glass and by the bottle. It promises to be an extraordinary restaurant experience,” finished Henrik.
Britannia's restaurant director Ida Dønheim sees the redevelopment of the Speilsalen as part of a long-term strategy to attract more international guests and foodies to the hotel and Trondheim in general.
“Britannia has six exciting food and drink concepts for all occasions, with Speilsalen being our flagship, delivering food and drink experiences at the highest level. Both those who work in Speilsalen and the rest of the team throughout the hotel, are committed to constant improvement. We welcome even more international visitors in the years to come. The redevelopment of Speilsalen is part of our strategy to be ready for a changing market and be attractive to the new shape of international tourism.”
The new Speilsalen will consequently have a slightly reduced capacity from today, as there will an increased focus on the dining experience, with fewer seats and more tables for couples.
Speilsalen is now open again and looking forward to your next visit!