Eating at Hotel Vertshuset starts with a choice between classic and casual.

man you imagine that you sit at a table: the crisp white linen in contrast to the classic yellow wallpaper in the old servants´ quarters and coach house, the borgstuen.
Meanwhile the best of the season´s harvest is being brought to your table: the best local and seasonal ingredients, prepared with passion and finesse.

Menu April

Salted cod and frisee
Røros sour cream with anchovies – red pepper – olives
Fish – milk – hazelnuts – almonds
125,-

«Baozi» of ox tail from Røro
Apple puré – Asian dip sauce
Milk – wheat – egg
125,-

Halibut with whitefish caviar from Aursund
Artichokes and Jerusalem artichokes
Fish – milk
315,-

Lamb roll and sirloin from Røros
Truffle gnocchi’s – spinach – celery chips
Milk – celery – wheat
358,-

Tjukkmjølk – pineapple – coconut
milk – wheat
119,-

Chocolate, Røros sour cream and oranges
milk – wheat
129,-

6-courses 795,-