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 November

Smoked herring tart

Mustard – Røros sour cream – Puff pastry

Milk – Fish – Wheat – Mustard – Egg

125,-

Carpaccio of marinated moose from Stensaasen
Juniper – Local mushrooms – Melba toast

Egg – Wheat

125,-

Cod from Trondheim’s fjord

Chick peas – Bacon – Mustard sauce – Potatoes 

Fish – Milk – Mustard 

315,-

Ribs of Hampshire pork

Red cabbage – Christmas sauce – Christmas meatballs – Potatoes

Milk – Sulfites – Wheat

358,-

Selection of cheeses from Eggen Gardsysteri

Sweet and crunchy garnish
Milk – Wheat – Barely – Rye – Walnuts

119,-

Caramel pudding

Røros sour cream – Toffee – Berries ice cream
Egg – Milk – Wheat
129,-

6-courses

825,-