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.
crayfish bisque – Julienne vegetables
shellfish – fish – milk
Egg 64 and sour sausage
Potato “parmentier” – leek ashes and potato crisp
egg – milk
leek – carrot – dill Beurre blanc
fish – milk - sulphites
Lamb sirloin from Røroskjøtt
Sweet potato cream – savoy cabbage – root chips – baked garlic demi glace
milk - celery – sulphites
Selection of cheeses
marmalade – caramelized walnuts
milk - wheat - barley - rye - walnuts
Skjørost from Røros dairy
Skjørost mousse - hazelnuts – coffee ice cream
milk – hazelnuts