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 October

Marinated salmon
Red beets from Dalsbygda – Røros sour cream – Dill mayonnaise

Milk – Fish – Egg 

125,-

Smoked reindeer from Stensaas

Lingonberries – Juniper – Chanterelle

Milk –  Wheat

125,-

Halibut from Trondheim’s fjords

Butter cooked kale – Jerusalem artichocke – White wine sauce  

Fish – Milk – Sulfites 

315,-

Lamb from Røroskjøtt

Sweet potatoes – Root vegetables – Baked garlic sauce

Milk – Celery - Sulfites

358,-

Selection of cheeses from Eggen Gardsysteri

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

119,-

Blueberry and «Skjørost» cake

White chocolate – Raspberries 

Egg – Milk – Wheat - Nuts

129,-

6-courses

825,-