The story
Restaurant Saga, at Fjordgata 1 in Trondheim, is a modern cuisine restaurant that the White Guide rated Very fine level in 2026. It also holds a Michelin Recommended listing for the same year. The kitchen shares a wine list with Spontan Vinbar, and the two venues operate as one group.
Chef Fredrik Engen builds a seafood-inspired tasting menu around Scandinavian produce and seasonal ingredients. The bill of fare changes often. There are no main courses, only four smaller dishes that you can order separately or as a tasting menu.
The chicken liver with lingonberries and buttered toast is a bar snack worth ordering. It is smooth and creamy, with a tart, slightly bitter lift from the wild berries. Local shrimp is served raw with kohlrabi, turnip, goat milk yogurt and dill oil, and it has a rich, milky texture. The hanger steak with sunchokes and the mushroom, chicken skin and egg yolk dish both rotate in and out of the menu.
The dining room spreads over two floors, with simple furniture, bold modern artworks and gastronomy books on the shelves. A communal table by the bar suits drop-in guests, and the outdoor terrace is the choice on warm summer days. The wine list is shared with Spontan Vinbar and was named Norway's best mid-sized wine list in 2022, 2023 and 2024 by Kapital and Star Wine List.
Recognition
Ambience
Details
History
This little oasis of culinary glee, located dead center in the charming city of Trondheim, has a very ‘now’ feel to it, without pledging alliance to any particular food- or wine trend. The dining room is spread over two floors, with simple furniture, striking modern artworks and gastronomy books by famous contemporaries. There is a communal table by the bar for drop-ins, and hip hop in the loudspeakers, on a warm summer’s day, however, it’s more pleasant to sit on the outdoor terrace.Chef Fredrik Engen’s menu offers some terrific bar snacks, you simply cannot miss the chicken liver with lingonberries and buttered toast; super smooth and creamy, with a clever tart, slightly bitter boost from those quintessentially Scandinavian wild berries. There are no main courses, instead four smaller dishes that can be ordered separately or as a tasting menu. The bill of fare changes frequently, look out for the stunning mushroom, chicken skin and egg yolk dish, as well as the stellar hanger steak with sunchokes. Or, if that sounds too indulgent, go with some lighter options such as the local and ultra fresh shrimps, served raw, they have a unique, milky-fat mouth feel and come with kohlrabi, turnip, goat milk yogurt and dill oil.
Location