Trondheim - Norway - page 352

the lawn outside are transformed into a genteel version of a beer garden, but the
rest of the year, the dining stays inside the warm, woodsy, barnlike structure
adjacent to the amiably rundown manor house.
Blussuvollsbakken 40. & 73-52-08-70. Reservations recommended for meals, not necessary for tea, coffee,
or snacks. Snacks 55NOK-105NOK ($7.80-$15); main courses 165NOK-240NOK ($23-$34). AE, DC, MC, V.
Mon-Thurs 4pm-midnight; Fri-Sat 4pm-1:30am; Sun 2-8:30pm. Bus: 63.
Odin's NORWEGIAN Set on the street level of the also-recommended
hotel, this is a cozy, woodsy tavern whose street-facing doors and windows are
virtually removed in summer for maximum exposure to fresh air and late-lasting
daylight. Be warned in advance that you'll be expected to give your food and
drink order at the bar counter. Drinks are usually carried from the bar back to
table by the diner; platters of food that take a bit of time to prepare will be cheer-
fully carried to the table by a staff member. Dishes are savory, generously por-
tioned, and may include filling hamburger platters; filet steaks with pepper
sauce; a “symphony of fish” composed of assembled filets, with sauces, from
local waters; or lighter fare such as pastas, salads, and pita bread with salad.
In the Viking Hotel, Thomas Engells Gate 12B. & 73-51-21-33. Main courses 98NOK-180NOK ($14-$26).
AE, DC, MC, V. Daily 10am-10pm. Bar Sun-Thurs until 11pm; Fri-Sat until 1am. Bus: 1 or 4.
Sushi Bar JAPANESE One of only two sushi restaurants in Trondheim, this
is the one we prefer. Set on the town's main street, dubbed the “Champs-Elysées”
of the town, it's outfitted in cheerful tones of orange, soft red, yellow, and white,
with large oil paintings and a big glass display of raw fish, behind which a team
of experts filet, roll, and prepare wooden and ceramic trays of artfully simple raw
fish, many of which come ultrafresh from local waters. The best value is a sushi
main-course platter, consisting of 10 pieces of sushi and six pieces of makki (fish
filet rolled, with rice, into a roulade). Priced at 196NOK ($28), it sells for less
than what you'd have paid if you had assembled and paid for each of its com-
ponents individually.
Munkegate 39. & 73-52-10-20. Main courses 160NOK-198NOK ($23-$28). AE, DC, MC, V. Mon-Thurs
4-11pm; Fri-Sun 5-11pm (bar until 3am). Bus: 2, 5, 6, 7, or 9.
INEXPENSIVE
Akropolis GREEK This is the best of the two or three Greek restaurants in
Trondheim, and at least some of its business comes from Norwegians who
remember their long-ago holidays in Greece with nostalgia. It's set inside the cel-
lar of a white-fronted masonry building across the river from the railway station.
It has two dining rooms, each outfitted (in blue and white with lots of panel-
ing), like a Greek tavern somewhere in the Peloponnesus. All the Greek favorites
appear on the menu and are admirably prepared, including moussaka, curried
shrimp, a meal-size portion of Greek salad, various kabobs, roasted lamb aro-
matically flavored with herbs, and, our favorite, pork souvlaki. All of these dishes
might be preceded with a tantalizing assortment of mezes (small, bite-size dishes
intended as starters).
Fjordgata 19. & 73-51-67-51. Reservations recommended. Main courses 159NOK-225NOK ($23-$32);
fixed-price menu 100NOK ($14). AE, DC, MC, V. Sun-Thurs 2-10pm; Fri-Sat 2pm-midnight. Bus: 1 or 4.
Egon Tårnet AMERICAN In the early 1980s, the skyline about 4km
(2 1 ⁄ 2 miles) east of Trondheim was altered with the addition of a soaring televi-
sion transmittal tower, at the top of which an elegant and exclusive restaurant
served glamorous, high-ticket meals. About a decade later, the owners downsized
the gourmet aspects of the restaurant, refocusing the high-altitude dining venue

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