Speilsalen

The story

Crafted with passion, served with love

A Room Where Nothing Is Left to Chance

Inside the newly refurbished Britannia Hotel on Dronningensgate in Trondheim, Speilsalen operates at a level of precision that is immediately visible the moment service begins. White Guide awarded the restaurant its Masters level distinction in 2026, with reviewers noting that watching Head Chef Christopher Davidsen systematically organize a line of tweezers tells you everything you need to know about the kitchen's philosophy: absolute control, zero improvisation, and a competitive edge that runs through the entire team.

Christopher Davidsen and the Bocuse d'Or Spirit

The White Guide's description captures Speilsalen's identity with unusual clarity — "a grand and extravagant taste of Bocuse d'Or." That framing is not incidental. Davidsen and his young team bring the discipline and ambition of competition cooking into a formal dining room, where the result is fine dining that feels both technically rigorous and genuinely alive. The atmosphere carries the weight of a grand hotel setting without tipping into stiffness; the refurbished Britannia provides an elegant backdrop that matches the kitchen's ambitions.

Fine Dining in One of Norway's Most Historic Hotels

Speilsalen serves both lunch and dinner, positioning it as one of the few fine dining destinations in Trondheim that opens its doors beyond the evening hours. The restaurant sits within a hotel that has been central to the city's social life for generations, and the renovation has clearly been carried out with care for that legacy. For visitors to Trondheim — or locals marking an occasion — Speilsalen represents the clearest expression of what serious Norwegian fine dining looks like today.