Britannia Hotel Reborn
Head chef Christopher Davidsen, a Bocuse d’Or silver medalist, oversees Speilsalen, his signature restaurant, one of six in-house dining venues. “My philosophy is to use local ingredients, with a twist of fun flavors from around the world, and high techniques. Every dish has a history: ingredients, my life, the hotel’s life,” he says.
Øyvind Lindgjerdet, Britannia Bar’s head bartender, dove into the hotel’s history to create the storybook-style menu’s signature cocktails. Likewise, in the Vinbaren wine bar, among the 10,000 bottles, many rare or exclusive, lining the walls is a Barbeito Madeira 1870. “It was important to find a wine for the year the hotel opened,” sommelier Thomas Andersen says.
It’s likely in Palmehaven, the marble-floored restaurant long considered Trondheim’s living room, where dreamers and dignitaries will imagine the next chapters in Britannia’s — and perhaps Trondheim’s or Norway’s — stories. Rooms from $259. 800-745-8883; britannia.no/en/
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