Breakfast

Start your day in the serene elegance of Palmehaven, home to the hotel’s five-star breakfast—voted Norway’s Best Hotel Breakfast (2020–2024). In the serene elegance of this historic dining hall, guests are invited to enjoy a beautifully curated buffet. Discover barista-crafted coffee, fresh smoothies, creamy porridges, and delicate egg cocottes, alongside an abundant selection of breads, pastries, and locally sourced specialities.

Premium meats and cheeses from award-winning Norwegian producers are complemented by warm dishes prepared by chefs at the buffet, adding a personal and engaging touch to the morning experience. For an added touch of indulgence, a glass of Champagne is also available.

Breakfast at Britannia Hotel is a refreshing break from traditional Norwegian hotel fare. The hotel aims to set new standards when it comes to quality and sustainability, with an emphasis on seasonal food and made-to-order dishes for each and every guest. The menu includes both classic and contemporary dishes, with a greater focus on plant-based food.

You can now enjoy the hotel’s award-winning breakfast in Palmehaven even if you're not staying at the hotel. Breakfast reservations are available Monday to Friday, from 6:30am to 10:00am.
NOK 525 per person / NOK 310 for children.

A sustainable, quality breakfast

It is no secret that Britannia’s recipe for success includes looking back over the hotel’s history and re-introducing features from the past, with a modern twist. But the hotel also looks to the future, and installs sustainability measures to protect the experience for future generations. An example of this is the collaboration with Braattan Gaard; a farm which sits next to Jonsvatnet, a huge pristine lake above Trondheim. The farm grows vegetables, fruit, flowers and herbs, exclusively for the hotel. Among other things Braattan produces the delicious cold-pressed apple juice for Britannia’s breakfast.

Most of the products on Britannia’s breakfast table are either home-made or from local Trøndersk producers. As well as the collaboration with Braattan Gaard, the kitchen works closely with several suppliers to develop signature products, not found anywhere else. There is an emphasis on short-travelled food. The honey is from beehives on the hotel’s roof in the 10th floor, which also encourages pollination in the city centre.