Odd's Mat og Vinhus
Strandgata 24
About
Following its opening in 1992, this rustic restaurant became famous in the late 1990s, thanks to a survey by a Trondheim radio station that voted it the best restaurant in Norway. It's adjacent to the town's largest pier, overlooking the harbor. Inside, every effort has been made to simulate the wild splendor of Finnmark (northern Norway), with the use of roughly textured wood, stone, and many yards of natural hemp knotted into ropes that form curtains. The kitchen opens to the dining room, adding to the cozy feel. The recipes and ingredients are almost completely derived from northern Norway, with an emphasis on fish and game. You might try filet of carp, partially sun-dried, then boiled and served with mustard sauce and bacon fat; or freshly killed grouse prepared "like beef," with a game-laced cream sauce. To start, try the filet of reindeer, served raw and chopped, like a tartar, or smoked and thinly sliced, like a carpaccio.
