To Rom og Kjøkken

The story

To Rom og Kjøkken – Seasonal Norwegian Fine Dining in Trondheim

A Local Foundation

To Rom og Kjøkken opened its doors in 2005 with a straightforward goal: to create a restaurant where high‑quality ingredients, genuine hospitality, and a love for the craft came first. Located on Carl Johans Gate in central Trondheim, the restaurant has become a destination for those who appreciate thoughtful, ingredient‑driven cooking. “We never wanted to be the biggest. We wanted to be a place people would want to come back to,” says owner Roar Hildonen.

The kitchen’s philosophy is rooted in the surrounding landscape. Ingredients are sourced from across Trøndelag – from Frøya, Hitra, and Frosta to Fosen, Inderøy, and Røros. This connection to local producers shapes a menu that changes with the seasons, allowing the best of each harvest to dictate the evening’s offering. The result is Norwegian cuisine that feels both grounded and refined.

The Dining Experience

Guests can choose between an à la carte menu or a tasting menu available in three, five, or seven courses. The tasting menu is designed as a holistic journey, building dish by dish around what is freshest. A recent example features Norwegian cherry tomatoes with stracciatella from Toddum Farm, wrinkled rose vinaigrette, sunflower seeds, and crispy potatoes. Each plate reflects the kitchen’s commitment to classic technique and clear, honest flavours.

The beverage programme is equally considered. To Rom og Kjøkken holds a Wine Spectator Best of Award of Excellence, a recognition of its carefully curated wine list that spans both classic regions and exciting producers. Wine pairing is available with the tasting menu, and the restaurant also hosts regular wine courses – such as an evening dedicated to sparkling wines from around the world – where guests taste eight selections before a three‑course dinner.

The atmosphere is warm and unpretentious, whether you are celebrating a special occasion or simply enjoying an ordinary Tuesday. With over twenty years of history, To Rom og Kjøkken remains a place where the focus stays where it should be: on the ingredients, the craft, and the people around the table.