Wednesday 18th – Saturday 21st March 2026
We’re celebrating Norwegian seafood all week at Tollbua, with fresh seafood coming in off docks! A week of great ingredients and special menus, culminating with Christopher’s epic Chef’s Dinner on Friday evening.
Norway Seafood Festival – 20th to 22nd March
Norwegian Seafood Festival kicks off again next week. The ocean’s harvest will be celebrated on menus all over Trondheim.
At Tollbua, you will be able to enjoy our three-course menu created especially for the occasion, every day Wednesday to Saturday. We will be offering the menu ALL EVENING Wednesday to Friday, and then again for Saturday lunch.
Seafood three-course menu at Tollbua – 18th to 21st March
This week’s three-course menu is a unique menu created especially for Seafood Festival, including loads of delicious seasonal ingredients, and the long awaited return of the year’s first skrei:
Fjord Trout
Plum, white soy sauce & ginger
Contains: fish, shellfish, gluten
Skrei (Arctic cod)
Bergamot kosho, carrot & shiitake mushrooms
Contains: fish, milk
Sea buckthorn
Dark chocolate, hazelnuts & popping candy
Contains: milk, egg, nuts
595,- per person
We are also offering a specially-tailored drinks pairing, including locally-sourced ciders and alcohol free options.
Want to pimp you experience? Check out other seafood items available in the lounge and on the main menu below, which can be added to the three course experience.
Chef’s Dinner – Friday 20th March 7pm
If you would like the ultimate seafood dining experience, then look no further than Christopher Davidsen’s seafood dinner on Friday 20th March. This will be a meal for the ages, with the very best Norwegian seafood and Trøndersk cuisine playing the main role.
The evening starts with a glass of locally-produced cider in the refined urban setting of Tollbua. The restaurant, located on the docks in Brattørkaia, has a commitment to quality Norwegian ingredients and is the perfect place to celebrate the best of the ocean’s harvest.
On arrival, you will be treated to local cider and handmade snacks, including smoked salmon from Hitra.
Norway Seafood Festival Chef’s Dinner Menu
The meal then kicks off in the restaurant’s south wing, Sørfløyen, with five courses celebrating the best of Norwegian seafood:
Tollbua’s homemade bread
A new version of our popular starter, with whipped butter and toasted yeast.
(contains: wheat, spelt, milk)
Norwegian trout
A traditional fish served like you’ve never tasted it before, with coriander, Jaðar fish sauce, cucumber, Tsubu Arare.
(contains: shellfish, fish, egg, milk)
Scallops from Hitra
The world’s finest, juiciest scallops, hand-plucked from just outside Trondhime. Scallops are Chrisyopher davidsen’s favourite and here they are served with sea buckthorn, celeriac and rye.
(contains: molluscs, milk, rye)
Halibut
One of the Arctic ocean’s best fish, served this evening as a whole roasted fillet for sharing. Guest will also be able to help themselves to Vin Jaune sauce, chicken butter, beetroot and local broccolini.
(contains: fish, milk, sulphites)
Sea buckthorn
Round off your meal with Head Chef Kristinn’s legendary dessert, with dark chocolate, ginger and meringue.
(contains: egg, milk, nuts)
The price is 2.250,- per person, which includes five-course menu, drink package, aperitif, snacks, water (still/sparkling) and coffee from Pala.
Seating is in Sørflølyen and will be assigned based on ticket purchases. If you would like to sit with other guests, please let us know ahead of the event and we will do our best to accommodate: booking@tollbua-trondheim.no
Norway Seafood Festival Chef’s Dinner
Tollbua, Brattørkaia 13B, Trondheim 7010
Friday 20th March 7pm (doors open 6pm)
2.250,- per person
Doors open at 6pm, the dining begins with snacks at 7pm.
Norway Seafood Festival Chef’s Dinner UPGRADED Menu
If you are looking to go the extra mile (and trust us, the kitchen has done just that for this menu!) then look no further than our upgraded package. This really is a treat for the senses!
Guests will enjoy prime ingredient such as king crab and turbot. These are the finest ingredients you can find in the Norwegian waters, the very best seas in the world for seafood. And here we will be elevating them to their maximum potential, calling upon all of Christopher Davidsen and his eminent kitchen’s experience.
Snacks, served with a local cider aperitif on arrival
Brioche with Norwegian Camembert and truffle, served alongside homemade waffle with ‘sikrogn’ (vendace roe) and dill-infused Røros sour cream.
(contains: egg, wheat, milk, fish)
Tollbua’s homemade bread
A new version of our popular starter, with whipped butter and toasted yeast.
(contains: wheat, spelt, milk)
Norwegian trout
A traditional fish served like you’ve never tasted it before, with coriander, Jaðar fish sauce, cucumber, Tsubu Arare.
(contains: shellfish, fish, egg, milk)
King crab
Beautiful north norway productm served with sea buckthorn, local shiitake mushrooms, celeriac and rye.
(contains: shellfish, milk, rye)
Norwegian turbot
A refined and elevated version of the halibut on the main menu. Chef’s favourite served with Vin Jaune sauce, chicken butter, beetroot and local broccolini.
(contains: fish, milk, sulphites)
Sea buckthorn
Roud off your meal with Head Chef Kristinn’s legendary dessert, with dark chocolate, ginger and meringue.
(contains: egg, milk, nuts)
The price is 3.450,- per person, which includes the five-course menu, an upgraded drink package, aperitif, snacks, water (still/sparkling) and coffee from Pala.
Norway Seafood Festival Chef’s Dinner UPGRADED
Tollbua, Brattørkaia 13B, Trondheim 7010
Friday 20th March 7pm (doors open 6pm)
3.450,- per person
Guests on the upgraded package will invited to dine on round tables in Chef’s Kitchen. The tables seat 6-8 people. If you would like to have an exclusive table, or should you have any other requirements surrounding your visit, please contact us directly to organise: booking@tollbua-trondheim.no / +47 9600 4070
The finest Norwegian ingredients
Tollbua is proud to work in collaboration with Oi! Fest and Norway Seafood Festival to bring you these tasty events!
Norwegian seafood is prevalent on our menus and we look forward to showing you the great ingredients we have sourced from our suppliers.
These include premium Norwegian shellfish from Hitra, a bountiful island outside of the Trondheim fjord. Scallops and crab from the cold waters, where they mature slowly and therefore have a richer fuller taste than their southern cousins.
You can also enjoy scallops from Hitra as part of your dining experience in Tollbua’s restaurant. The chef’s new scallop dish lifts the shellfish to new heights, on a bed of pumpkin and gentle, warm yellow curry. It is elevated with ‘peaso’, a miso made from peas.
The pure, clear waters of Hitra, with the strong North Atlantic currents, is also a fertile breeding ground for crab. Hitra crab has a strong, sweet, full flavour which is the envy of chefs the world over.
At Tollbua, you can enjoy this delicacy in our new dumpling dish. Peppercrab potato dumplings, bathed in a Szechuan sauce and topped with spring onion. A match made in heaven, beautiful to look at and even more impactful on the palate.
Christopher Davidsen has built a career around elevating Norwegian seafood to new levels. His love of scallops and especially those from Hitra, is well documented.
Christopher Davidsen: “Trøndelag is the food region of Norway, the gastronomy capital of the country, with more and more recognition internationally. The ingredients from here have become famous across Europe.”
“Trøndersk ingredients begun their world infamy in 1996 when scallops from Hitra begun to be exported all over the world and became a delicacy,” he explains. “Trondheim stands for quality. We have the world’s best fish and shellfish, the best langoustines, the best scallops. This is the only area in the world you can find ‘king scallops’; scallops of this size, of this quality.”
Join us all week to enjoy the fruits of his labour on the plate, and see how we are elevating Norwegian Seafood to new levels.
Norwegian Seafood festival at Tollbua, 18th-21st March
Seafood Festival three-course offer, 18th-21st March
Chef’s Dinner Friday 20th March
Chef’s Dinner Friday 20th March UPRADED meny
Seafood on the menu in the restaurant
*Please note: all images used in this article are for illustrative purposed and the final ingredients and layouts may change on the evening itself.