Restaurant of the Month, Norway
Eating glocal in Trondheim To Rom & Kjøkken has become one of Norwayâs most exciting dining experiences, with its strong dedication to local produce and sustainability along with world-class quality that has attracted the likes of Gordon Ramsay. Set up and managed by two food and drink pioneers, the restaurant is putting Trondheim firmly on the map of new Nordic dining.
we are situated, called Midt-Norge, is responsible for over 20 per cent of the food production in Norway, so you could say that we are really in the middle of the plate when it comes to variety and quality of produce.â
By Maya Acharya | Photos: To Rom & Kjøkken
Roar Hildonen, half of the two-man outfit that runs and oversees To Rom & Kjøkken, has had 30 years of experience in the restaurant industry and, incidentally, is also known for being both Norwayâs and the worldâs champion of cocktails. The second half of the outfit, Alexander Skjefte, an educated sommelier, impresses similarly by holding a Young Sommelier prize. Since the restaurant started in 2005, it has become widely recognised as one of Norwayâs best 90â |â Issue 89â |â June 2016
restaurants, winning several awards and offering popular courses in food, wine and beer.
In the âmiddle of the plateâ Despite his long professional career, Hildonen says no other restaurant he has managed has been as unique as the project To Rom & Kjøkken. âOur strong focus on making use of local produce is definitely something that makes us stand out,â he explains. âThe area where
On the menu you can find dishes that utilise some of the areaâs best offerings, inspired by a Mediterranean style. These include a wealth of seafood and delicious organic produce cultivated from the forests and countryside, such as mushrooms, herbs, berries, fruit and vegetables. Beer, a well-known bounty of the region, is of course an integral part of this list. Trondheim is home to many microbreweries and To Rom & Kjøkken even organises a Beer Safari where participants are driven around the city,