Photo: Even Blomsnes Solheim
Spontan
71-75
Gastronomy points 2024
A breath of fresh air
Dry-aged fish, freshly picked herbs and modern art are staple ingredients at this cool Trondheim hangout. The wine selection is of course extensive, with the emphasis on small producers from classic regions, and the menu revolves around organic produce from highly valued, local suppliers. However, the sustainable mindset extends far beyond the food. Spontan is reputed to be an excellent workplace where you neither work more nor less than the agreed hours. They may be trendy, but they are definitely in it for the long haul.
Sustainability highlights
- Use exclusively Norwegian produce
- Source fish from Trøndelag and started dry aging to reduce waste
- Purchase veggies and dairy from local farms
- 100 percent organic in summer
- Collaborate with local foragers
- Maintain transparency with producers
- Rotate kitchen stations for staff
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