Speilsalen Restaurant*

A word from

Håkon Solbakk

"I remember my first taste of Krug. The harmony between the flavours created a moment I will always carry with me."

Håkon Solbakk (Chef)

About the Ambassade

Speilsalen, meaning “The Mirror Hall”, is the flagship fine-dining restaurant at the historic Britannia Hotel in Trondheim, Norway. Known for its grand interior and exceptional culinary standards, it has become a symbol of luxury dining in Scandinavia. Led by Head Chef Håkon Solbakk, Speilsalen offers a 12–16 course tasting menu based on the finest Norwegian produce, with refined international touches. Awarded a Michelin star in 2020, less than a year after reopening, it has consistently maintained its place among Norway’s top restaurants.

About the Krug Lover

Chef Håkon grew up on a farm in the northern part of Trøndelag, where work and play were always closely tied to nature and its ingredients. His upbringing was steeped in homemade food traditions, with both his mother and grandmother cooking everything from scratch. These early experiences laid the foundation for his deep respect for raw ingredients and the joy of creating memorable meals. He is a Culinary Olympic and World Cup gold medallist, as well as Nordic Champion of the Year 2022.

Chef Håkon’s cuisine is precise, elegant, and playful, with deep roots in classical traditions. He draws inspiration from Norwegian and French cooking, while also being influenced by the artistry and discipline of Japanese cuisine. Local nature and seasonal ingredients from the sea, fields, and mountains play a central role in his work. His strives to create unique dining experiences that surprise and inspire, while honouring the wisdom of tradition and sustainability.

How would you describe your culinary philosophy?

Precise, elegant, and playful. I enjoy working creatively and challenging established flavour profiles through textures, tastes, and techniques. My cooking is rooted in tradition, yet I approach it with a creative mindset, striving to create unique experiences that inspire and surprise both guests and colleagues.

What are your sources of inspiration?

I find inspiration in everything around me. It can be nature, fellow chefs, history, or extraordinary and passionate individuals, regardless of their field. Books and great stories also fuel my creativity and imagination.

How does the location of your restaurant inspire your cooking?

I draw immense inspiration from my surroundings. Speilsalen is a stunning space, with its classic style and asymmetrical forms that I deeply admire. Beyond the walls, we are blessed with nature’s richness: world-class ingredients from the sea, fields, and mountains that shape and elevate our cuisine.

How has the way you cook evolved as your career has progressed?

With age and experience, I have developed a deeper respect for classical cooking, traditional methods of preparation, and sustainability. There is so much wisdom to be found in the food traditions of those who came before us.

Where are you when you feel the happiest?

I am at my happiest when I take part in developing something from a simple idea into a complete experience. The process—from the very first spark of inspiration, through collaboration with producers and colleagues, until the final dish is presented to a guest—is deeply fulfilling. Knowing that the result can create a memorable and unique experience for someone is what brings me the greatest joy.

What is your favourite Krug Pairing?

One of my favourites would be the first Krug pairing I enjoyed. It was a bread course we served at Speilsalen with Krug 2008. The bread was filled with caramelised yeast butter and topped with aged, cured ham – a remarkable combination with the champagne.

Krug Ambassades