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 June

Melon soup & St. Kristina cured ham

Egg – wheat

125,-

«Ceviche» of mountain char from Aursund

Røros sour cream – Wasabi – Avocado  

Milk – wheat – fish

125,-

Grilled monkfish from Trondheim

Asparagus – ramson – langoustine sauce

Milk – wheat – fish – shellfish  

315,-

Veal brisket from Røros Kjøtt

Hash browns – spring primeurs – demi glace

Milk – celery

358,-

Selection of local cheeses

Homemade marmalade – Caramelized walnuts
Milk – wheat – walnuts

119,-

Goat milk «Bavaroise» and Røros Yoghurt
Goat milk & fig ice cream – variation of
blood orange
Milk – egg – wheat

129,-

6-courses

795,-