Trondheim's first speakeasy where chef's tables are hosted. A section of the bar's library swings open, and twelve seats apear behind it. One single seating.
Nine courses composed for the evening, a menu written that same morning from produce the day brought us. From the moment you walk in, you are introduced to our home and to the chefs themselves, who serve you course by course until the candles burn low.
The room behind the bookcase
The space is designed to dissolve the traditional boundary between the kitchen and the bar.
No two nights are identical. Our head chef and head of bars create individualized menus tailored specifically to the guests' preferences, the available seasonal ingredients, and the atmospheric mood of the evening.
They didn't remember the room. They remembered the evening.
On the first guests of Hôtel du Nord, 1837
Nine courses, designed for the evening
One table, one seating, and nine courses designed for the evening, composed to fit our uniquely designed themes. Our chefs host it themselves, course by course.
Our apporoach for the chefs table is fresh and always evolving. With a playful and experimental backbone we present truly unique experiences that are made to remember.
