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

Asparagus

Dillmayonaisse - eggs from galåvolden – peppernotes

Egg – wheat – mustard - milk

119,-

Confited Char from the lakes of Røros and Tydal

Lemon – Røros sour cream with horseraddish – Pickled red onion

Fish – Milk - egg

125,-

Hake

Cabbage – fennel - cauliflower

Blue mussel sauce

fish, milk, Mussels

315,-

Local Veal in two variations with its own sauce

Vegetables of the season

Milk, celery, sulphites

358,-

Cheeses from Eggen

Sweet and crunchy  
Milk, wheat, barley, rye, Peanuts

119,-

Rhubarb and Strawberry

‘’Tjukkmelk’’

Local traditional milk served in two ways

Milk, wheat, egg

129,-

There might be small changes in the menu according to the season/ingredients

6-course

795,-