Tollbua

A 4.8-rated bistro with a Bocuse d'Argent chef; and easier to book than anything comparable in Trondheim

For a bistro-format restaurant in a Nordic city where the dining scene is anchored by serious tasting-menu destinations, that score reflects consistent execution, not a single viral moment. Tollbua, on Brattørkaia 13B in Trondheim, holds a Michelin Plate (2024 and 2025) and is led by Christopher Davidsen, who took silver at Bocuse d'Or 2017; one of the most competitive culinary competitions in the world. The question for a return visitor is direct: when should you go back, what should you do differently?

What Tollbua Actually Is

Tollbua positions itself as a Nordic gourmet bistro, the emphasis on "casual and informal" in its own description matters here. This is not a white-tablecloth endurance test. The format is four- or six-course menus with optional add-on courses, which gives you meaningful control over the pacing and spend of the evening. The cuisine is Scandinavian, with a kitchen at a technical level that the Michelin Plate recognises as worthy of attention, even if the full star hasn't arrived. At a €€ price point for cuisine that sits at $$$ in practice (a two-course meal above €66), you are paying for precision without paying for ceremony.

The wine program is a serious reason to come back. Wine Director Henrik Dahl Jahnsen, who also serves as General Manager, has assembled a list of 705 selections across 4,175 bottles in inventory. Star Wine List ranked it #1 in 2024. The list draws strength from Champagne, Burgundy, France, Germany, California, is priced at $$$, meaning a meaningful portion of the list exceeds €100 per bottle. If wine is central to your evening, this is where Tollbua separates itself from most of Trondheim's dining options. The pairing conversation with Jahnsen is worth having directly, the range supports almost any direction you want to take.

When to Go and How to Think About the Visit

The temporal angle matters for Tollbua specifically because of its editorial angle as a late-evening option. The bistro format and informal atmosphere mean the room doesn't impose an early-out pressure, a six-course menu with add-ons can comfortably run into late evening. If you are working around a full Trondheim day, the waterfront, Nidaros Cathedral, the area around Nedre Elvehavn, an evening booking that starts at 7 PM or later lets you use the earlier hours well and still arrive unhurried. The Brattørkaia address, on the harbour, also works in the restaurant's favour after dark: the waterfront setting is more atmospheric in the evening than at lunch.

For a second visit specifically, the six-course menu with optional extras is the better choice over the four-course. The first visit is the right moment for the shorter menu to get a read on the kitchen's direction; the second is when the add-on courses become worth exploring. The wine list's depth also rewards a second visit, Jahnsen's list is wide enough that a return pairing will not repeat the first.

Timing within the week: weekday evenings will be calmer for conversation, which matters when the wine program is this considered. Weekend bookings are worth securing earlier given the combination of a small pool of serious dining options in Trondheim and a venue with a real reputation.

How Tollbua Fits the Broader Norwegian Dining Picture

Norway's high-end dining scene is concentrated in Oslo, where Maaemo operates at three Michelin stars, in Stavanger, where RE-NAA holds two. Bergen has Gaptrast; Rosendal has Iris; Lindesnes has the architecturally singular Under; Tveit has Boen Gård. Trondheim's contribution to this picture is quieter, but Tollbua's combination of a competition-pedigreed chef, a nationally ranked wine program, a Michelin Plate puts it in serious company. For visitors routing through Trondheim as part of a wider Norwegian trip, it delivers a comparable level of culinary ambition to destinations that attract more international attention. The informal format, though, means it punches into a different register, closer to Frantzén in Stockholm in terms of pedigree behind the scenes, but without the formality of that room.

Practical Details

Reservations: Booking is rated Easy, this is one of the more accessible serious dining options in Trondheim, you can typically secure a table without weeks of advance planning, though weekend evenings warrant earlier contact. Address: Brattørkaia 13B, 7010 Trondheim. Budget: Cuisine priced at $$$ (two courses above €66, not including drinks); wine list at $$$ with many bottles above €100, build in budget for the pairing if the list is a priority. Format: Four- or six-course menus with optional add-on courses available. Wine: 705 selections, 4,175-bottle inventory; Star Wine List #1 Trondheim (2024). Recognition: Michelin Plate 2024 and 2025; Christopher Davidsen, Bocuse d'Argent 2017.

How It Compares

See the comparison section below for how Tollbua sits against FAGN, Speilsalen, Restaurant Saga, Britannia Hotel, and Bula Bistro.

For a fuller picture of dining, drinking, staying in Trondheim, see our full Trondheim restaurants guide, hotels guide, bars guide, wineries guide, and experiences guide.

FAQ

What are alternatives to Tollbua in Trondheim?

• For a step up in formality and price, FAGN (€€€) and Speilsalen (€€€€) are the obvious moves, Speilsalen in particular if you want the full tasting-menu ceremony. Restaurant Saga (€€€) sits in a similar territory to FAGN. For something lighter on the wallet, FAGN-Bistro (€€) is the closest peer to Tollbua on price. Tollbua's wine program, though, is difficult to match at any price point in Trondheim.

What should I wear to Tollbua?

• The venue describes itself as casual and informal, smart casual is appropriate and consistent with what a Michelin Plate bistro on a Trondheim waterfront expects. There is no indication of a formal dress code. Overdressing for Tollbua would be unusual; underdressing significantly would stand out given the kitchen's pedigree.

Is Tollbua good for a special occasion?

• Yes, with the right expectations. The six-course menu with optional add-ons, paired against a 705-selection wine list ranked #1 in Trondheim, gives a special-occasion meal real structure. The informal atmosphere means the evening won't feel stiff or performative, which is an advantage if the occasion calls for genuine conversation. For a milestone that demands maximum formality and ceremony, Speilsalen at €€€€ would be the alternative. Tollbua is the better call for a celebration that prizes quality over theatre.

Is Tollbua good for solo dining?

• The bistro format and informal setting make it a workable solo option. The wine program is an argument in itself, Henrik Dahl Jahnsen as both Wine Director and General Manager means the floor engagement on pairings can be genuinely substantive, which makes solo dining at the bar or a small table more rewarding than at many comparable venues. No counter seating is confirmed in the available data, but the casual format typically accommodates solo guests without issue.

What should a first-timer know about Tollbua?

• Book the four-course menu for a first visit to read the kitchen's current direction, reserve the six-course with extras for a return. The wine program is a primary draw, if wine matters to you, build budget for a pairing or at minimum a conversation with the floor about the list. The Michelin Plate tells you the kitchen is operating at a level worth taking seriously; the Bocuse d'Argent silver behind Christopher Davidsen tells you why. Booking is easy relative to Trondheim's other serious dining options, so there's no need for months of advance planning, but weekends are worth reserving ahead.