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 August

«Egg 64» from Galåvolden Gård

Parmentier – «Carbonara» foam

Egg – Milk – Wheat

125,-

Marinated pollock tartar

Røros sour cream with horseradish – Dijon – Apple – Ramson snow

Milk – Wheat – Fish

125,-

Hake from Trondheim

Green peas – Delicacy onion – Mussels on Røros cream

Milk – Fish – Shellfish

315,-

Sous-vide veal tenderloin from Røroskjøtt

Season vegetables from Dalsbygda – Carrot cream – Veal juice with sesame

Milk – Celery – Sesame seeds

358,-

Selection of cheeses from Eggen Gardsysteri

Sweet and crunchy garnish

Milk – Wheat – Barely – Rye – Walnuts

119,-

Norwegian strawberries and rhubarb

Homemade chocolate ice-cream – Meringue – Passion fruit

Egg – Milk – Wheat

129,-

6-courses

795,-