Britannia Hotel

The historic Britannia Hotel in Trondheim—originally a 20th-century retreat for British aristocrats on their salmon-fishing trips to Norway—is once again fit for aristocracy after a comprehensive renovation that reimagined the property as a grande dame for the modern age.

• The exemplary culinary offerings
• The 15,000-square-foot spa and fitness center with a tranquil, tropical vibe

Norway’s third-largest city, situated some 300 miles north of Oslo in the Norwegian fjords, Trondheim is home to only 200,000 residents and a small historic center, but it also lays claim to one of the country’s top hotels, considered to be “the world’s most northerly *grande dame*.” Founded in 1870, the historic Britannia primarily played host to the so-called “Salmon Lords,” British aristocrats who spent weeks fishing for salmon in the Norwegian fjords, although eminent former guests ranged from the Arctic explorer Fridtjof Nansen to a young Queen Elizabeth II. After a three-year, $160 million renovation, the hotel reopened in April 2019 under the ownership of Norwegian mogul Odd Reitan, a Trondheim native who had dreamt of owning Britannia since he was first enchanted by the hotel at age 14. Thanks to its enduring legacy, the hotel’s reincarnation captured the attention of Trondheim and beyond—a camera crew even tracked the hotel’s entire renovation and first year in business in order to film a docu-series for one of Norway’s national television channels.

Centrally located in downtown Trondheim, within walking distance of the medieval area and the town’s main landmark, the Nidaros Cathedral, Britannia has long played a role in the local community, often referred to as “Trondheim’s living room.” Many city residents recall celebrating milestones at Britannia during their childhoods, and Reitan has expressed his desire for the hotel to be both a destination for travelers and a home-away-from-home for locals.

Today’s Britannia still nods to its historic ties to England: a London-style taxi is available to chauffeur guests, and the hotel was the first venue in Trondheim to serve afternoon tea. Designed by an Oslo-based firm, the property feels fresh and high-tech. Spanning 10 floors, the 246 rooms and 11 suites include duplexes, connecting bedrooms and a spectacular Tower Suite for A-list guests, accessible by private elevator and featuring a dining room, living room, wet bar and cozy library with its own piano, set beneath the beamed wooden dome of the historic building. Designed in a subtle and sophisticated palette of gray, silver and beige, the rooms feel classic and elegant, paired with the latest in hotel technology. (Guests should note that most rooms have either a shower or a bathtub. Contact Indagare to find the best fit for you.)

Known for its ultra-fresh seafood, Trondheim is a foodie-friendly destination, and Britannia shines in its expansive culinary offerings, overseen by Christopher Davidsen, who won a silver medal at the international Bocuse d’Or chef championship in 2017. The hotel’s six restaurants and bars include **Brasserie Britannia**, a lively French-American restaurant inspired by Balthazar in New York City; **Jonathan Grill**, an industrial-chic Asian grill restaurant where guests can order à la carte or cook their own meat, seafood and produce on table-top grills imported from Japan (the first of their kind in Norway); **Britannia Bar**, a stylish lounge and long marble bar offering creative cocktails and two dozen varieties of Scandinavian aquavit; **Vinbaren**, a 10,000-bottle wine cellar with a bar and three tasting rooms (the oldest bottle is from 1870, the year Britannia opened); and **Palmehaven**, or The Palm Court, where guests can enjoy breakfast, lunch and dinner in a dreamy conservatory setting. Davidsen himself can be found crafting exquisite tasting menus of six or 10 courses in the open kitchen at **Speilsalen**, the hotel’s fine-dining restaurant set in an opulent mirrored salon. At Speilsalen, which offers both a chef’s counter and individual tables, Davidsen draws upon the talents of a young staff—many of whom compete on Norway’s national culinary team—to create beautifully plated dishes, such as langoustines with apple and red curry; Jerusalem artichoke with Brussels sprouts and black garlic; and Norwegian salmon with horseradish and mussels.

Britannia’s wellness offerings include a spacious fitness center with weights and cardio machines and a hushed spa with island-inspired décor and a Balinese vibe. After a day spent flying on an airplane or riding the fjord waves on a RIB boat, guests can relax in the large indoor pool, three Nordic saunas, steam room, infrared cabin, ice bath and six treatment rooms (which also offer customized treatments for younger guests).