Eating at Hotel Vertshuset starts with a choice between classic and casual.
Can 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.
Summer Menu 2018
Dillmayonaisse - eggs from galåvolden – peppernotes
Egg – wheat – mustard - milk
Confited Char from the lakes of Røros and Tydal
Lemon – Røros sour cream with horseraddish – Pickled red onion
Fish – Milk - egg
Cabbage – fennel - cauliflower
Blue mussel sauce
fish, milk, Mussels
Local Veal in two variations with its own sauce
Vegetables of the season
Milk, celery, sulphites
Cheeses from Eggen
Sweet and crunchy
Milk, wheat, barley, rye, Peanuts
Rhubarb and Strawberry
Local traditional milk served in two ways
Milk, wheat, egg
There might be small changes in the menu according to the season/ingredients