About Us
In the heart of Trondheim since 2005
More than 20 years ago, we opened the doors to To Rom og Kjøkken.
The goal was simple: to create a restaurant where high-quality ingredients, genuine hospitality, and putting our love for the craft as the main focus.
Since then, thousands of guests have found their way to our tables. Some to celebrate life’s special moments. Others to enjoy an ordinary Tuesday.
The common denominator has always been the same. A sincere desire to give people an experience worth remembering.
“We never wanted to be the biggest. We wanted to be a place people would want to come back to.”
– Roar Hildonen –
The Flavors of
Trøndelag
We’ve always had one foot in the restaurant and one out in the surrounding countryside. On Frøya, Hitra, and Frosta. On Fosen, Inderøy, and Røros.
Over the past two decades, we have built close relationships with farmers, fishermen, and producers who share our passion for quality. People who know the land, the sea, and the seasons better than most.
This is where our menus begin. Not in the kitchen, but out among the ingredients.
As nature changes, we change our menu along with it.
A kitchen
in motion
A lot has changed since 2005. Flavors evolve. Techniques evolve. Guests evolve.
We do the same.
Over the years, we have drawn inspiration from all over the world, while staying true to what makes us To Rom og Kjøkken.
Respect for the ingredients. A love of craftsmanship.
And the belief that the best dining experiences are created when quality and warmth come together around the same table.
“It’s not just about food. It’s about people.”
– Hege Jullumstrø Hildonen –
The future is sitting
already at the table
For 20 years, we have placed a strong emphasis on apprentices: chefs, waitstaff, and skilled professionals.
Many people have spent their first days on the job with us. Several have gone on to take on leadership roles in the industry. Others have traveled the world, taking their experiences with them.
That makes us proud. Because we believe that the restaurant experience is about more than just cooking and serving guests.
It’s all about passing on knowledge. On Building a Sense of Security. On nurturing the next generation of professionals.
Next Chapter
Today, the kitchen is led by Eskil Hildonen and Andreas Sørlie Trøjgaard. Two chefs. Two perspectives. One shared passion.
Together, they represent the next chapter in the story of To Rom og Kjøkken. With respect for what has been. And curiosity about what’s to come.
Because even though we’re one of the city’s longest-running restaurants, having been around for 20 years, in many ways we still feel like a restaurant that’s constantly evolving.
There are still new ingredients to discover. New stories to tell. New guests to get to know.
Welcome to To Rom og Kjøkken.
Serving with warmth since 2005.
“When young people are given responsibility and trust, they grow. That may be one of the most important things we do.”
– Eskil Hildonen –