Prepare for a magic seafood affair at To Rom og Kjøkken
Photo: To Rom og Kjøkken
March is the prime time for seafood, and To Rom og Kjøkken is excited to offer guests the freshest catches from the sea at the Norway Seafood Festival 2024
25.01.2024
Once again, the well-known restaurant will be featured in the festival schedule as the second Norway Seafood Festival kicks off on 15 March.
– The timing for the seafood festival couldn’t be more ideal. The cold sea has persisted since March, following the winter months. Cold water typically enhances the flavor and excellence of fish and shellfish, says restaurateur and owner of To Rom og Kjøkken in Trondheim, Roar Hildonen.
The chilly water temperatures provide a perfect environment for shellfish to thrive without competition from algae. Additionally, the weather in late winter tends to be more predictable, creating favorable fishing conditions.
The scallop specialist
Over its 18 years, To Rom og Kjøkken has established itself as one of Trondheim’s most renowned restaurants, known for its rock-solid quality and focus on imparting knowledge.
– We have served scallops in countless varieties since we opened the kitchen in 2005. It is a local ingredient that Trøndelag should be incredibly proud of. It’s no surprise that Bocuse d’Or has chosen Trønder scallops as one of its selected ingredients for the chefs competing in Trondheim on March 19-20, says Hildonen.
During the Norway Seafood Festival, To Rom og Kjøkken will offer 3, 5, and 7-course menus featuring spawning cod and scallops as the main ingredients.
Not only does Rom og Kjøkken provide excellent service to its guests.The employees also set aside time to explore and taste the sea’s best ingredients.
– Our focus is on creating a positive and healthy work environment. As part of this, we eat dinner together several times a week before the doors open for guests, says Hildonen.
Among Hildonen’s top seafood picks, crayfish is definitely one of his favorites.
– In addition I can’t resist the temptation of cod tongue, he says.
Knowledge and quality
Hildonen has an impressive resume from the restaurant and nightlife industry. One of his many accomplishments is claiming the world champion title for “fancy cocktails”. The creator of the Kyoto cocktail says his top priority is to provide guests with a diverse selection of beverage choices.
– We are eager to share information about pairing food and drink, and we are excited to help our guests explore the best beverage options for seafood, including non-alcoholic choices.
– We see that more and more people are being impressed by alcohol-free varieties, Hildonen concludes.