Trond Aam worked in famous restaurants such as Martín Berasategui, Arzak and Zaldiaran, in which he learned about the techniques and concepts that have been prevailing in Spain for the last years. These elements have been adapted to northern culture, which is highly praised by the chef. Local products, both from the sea and from the mountains, are assembled to form wonderful compositions. Indigenous organic vegetables and oceanic delicacies are omnipresent, like the scallops, as good as the best in the world –or the best of all; the crayfish, that rimes with glorious size, freshness and taste; the salmon roe, explosive and delicate; the halibut and the turbot, gigantic, fat, gelatinous and substantial. The meat section is worth it, too, especially the aged ox. All this is synonymous with majestic lunch/dinner in a splendid restaurant located in the most trendy area in Trondheim, in the heart of the port, just in front of the tied up yachts, in the middle of the fish markets and warehouses that used to be active in the past and have been transformed into restaurants. A really genuine and beautiful place, actually.
We started with a typical Norwegian appetizer that reflects the very good quality of salmon in the country, served here in three different doneness and consistencies together with radish, dill, herbs juice and quail egg. The next proposal was synonymous with stellar and gigantic product: incredible grilled scallop –What a quality! – proposed with its roe, hardly heated, utterly juicy, lain over a tempting garden of rye, cauliflower, pomegranate, herbs,… The guest ends up feeling that the raw materials are really exceptional and that their impeccable doneness enhances the intrinsic values of these palatal treasures. He/She probably won’t ever forget the grilled crayfish served with avocado cream, baby tomatoes and foam made with the crustacean’s heads, among other stimulating accompaniments. Another unforgettable moment was offered by the semi-raw halibut filet, proposed in two ways: covered with smoked mullet roe and accompanied with a cucumber salad with salmon roe and spicy radish foam. This magnanimous sea immersion was followed by the meat section, also remarkable, but not as impressive as the grandeur transmitted by oceans.
The veal snout cooked at low heat with mushroom consommé, red and white onions, carrots, wild mushrooms, … is very academic and technical. The Schnitzel-like mature Kobe veal chop, presented deboned and with generous and complex complements (dehydrated onion, pea spherifications, different forms of potatoes, anchovies in oil,…) rimes with magnificence, nobility and hard work.
To finish, we savoured some great local cheese called Munkeby, followed by some raspberry ice cream served with vanilla foam and chocolate egg stuffed with cocoa mousse and raspberry shavings.
A solid and effective cuisine displayed in the best setting and place in town.

A diverse business that combines a café, a small restaurant and a pub that are all simple, charming and as charismatic as the owners: Heidi, the chef, who cooks for the Real House of Norway, and Calle Fegth, a famous poet, intellectual and owner of a wine cellar; a clairvoyant and affable man.
This casual place proposes one of the most promising cookeries in Norway made by a restless team of young people. Product quality and cooking techniques are the most outstanding aspects of the restaurant. The locals of Trondheim say that their area hosts the best scallops in the world. And this might be true! If not, taste the carpaccio made with gigantic scallops (one piece weighs 125 grams), sliced into 1-millimeter-thick medallions that brim with freshness, juiciness and taste. A delight that is accompanied with cucumber, Chinese chicory and dry fruit salad; mind-blowing. Another glorious product in Trondheim is the crayfish, beautiful, grilled in its shell with butter, utterly smooth and tasty, just garnished with a funny apple brunoise, served in the right quantity. Two other delicacies from the Arctic in one dish: halibut browned with butter cooked on one single side and salmon roe, explosive and delicate, lain over a boundless vegetal layer made of small white and red onions, celery, turnip,… A composition that reflects the personality of the house and of the Scandinavian cookery: idyllic combinations between meadows and ocean. Naturalist inspiration that tends to preserve green and local products.
In short, Credo offers the best of the sea and of the vegetable garden through simple, very vivid and young dishes that transmit latest modernity and identification with ecosystem.
 

Daniel Berlin, aged 29, is already one of the leading figures of Swedish cuisine. His future has got no frontier. His academic, erudite, young and extremely free style, distinguished by refinement and harmony, makes think he is a French cook. In spite of his talent and personality, he doesn’t allow himself to be swept away by excesses of imagination. He intends to capture the attention of the guests through evolutionary perfection and mature creation. He therefore considers products as a rule of life, as the guarantee of freshness, culture and identity, in harmony with the landscape. The restaurant is familiar –the service is assumed by his partner and his father–, small, simple, warm, charming… genuine. It’s like reading a moving tale in the meadow.
A good example of the chef’s passion for authenticity with a touch of cosmopolitism is the cod filet cooked at low heat, impeccably fresh and juicy –the freshest we had ever tasted–, served with a colourful and complex garnish: splendid strips of beet and apple over seaweed and mayonnaise. Original articulations that are always focused on nature and naturality, like the egg of free hen covered with green leaves whose bitter and spicy flavour reminds wild watercress, lain over some ethereal nettle purée with celeriac foam accompanied with gourmand croutons soaked into chicken stock. This extreme delicacy and commitment to nature is also materialized by the sublime grilled celeriac, served over some tapioca made of herbs that bring a fresh vivid and complex touch to the dish. The whole is covered by an extremely refined and volatile cheese foam –a strong cheese, cured for 60 months. This brilliance also applies to the meat section, like the fantastic lamb that grazes around the restaurant, fat and succulent, lain in the middle of a clairvoyant composition that seems to be inspired by a wholemeal onion salad, in which the vegetable is presented in the form of purée, segments and leaves that are displayed around the meat.
The desserts are also worth it –the most delightful ones we had ever had at a Scandinavian table, actually. The yoghurt ice cream with yellow hawthorn and sweet nettles, very creative, is synonymous with strong sensations. After vibrating with inventiveness, the flowers ice cream, crunchy biscuit and honey Chantilly cream made us vibrate with virtuosity.
Exquisiteness is the word that the guest can’t help saying, again and again. Exquisiteness and refinement.

Daniel Berlin, aged 29, is already one of the leading figures of Swedish cuisine. His future has got no frontier. His academic, erudite, young and extremely free style, distinguished by refinement and harmony, makes think he is a French cook. In spite of his talent and personality, he doesn’t allow himself to be swept away by excesses of imagination. He intends to capture the attention of the guests through evolutionary perfection and mature creation. He therefore considers products as a rule of life, as the guarantee of freshness, culture and identity, in harmony with the landscape. The restaurant is familiar –the service is assumed by his partner and his father–, small, simple, warm, charming… genuine. It’s like reading a moving tale in the meadow.
A good example of the chef’s passion for authenticity with a touch of cosmopolitism is the cod filet cooked at low heat, impeccably fresh and juicy –the freshest we had ever tasted–, served with a colourful and complex garnish: splendid strips of beet and apple over seaweed and mayonnaise. Original articulations that are always focused on nature and naturality, like the egg of free hen covered with green leaves whose bitter and spicy flavour reminds wild watercress, lain over some ethereal nettle purée with celeriac foam accompanied with gourmand croutons soaked into chicken stock. This extreme delicacy and commitment to nature is also materialized by the sublime grilled celeriac, served over some tapioca made of herbs that bring a fresh vivid and complex touch to the dish. The whole is covered by an extremely refined and volatile cheese foam –a strong cheese, cured for 60 months. This brilliance also applies to the meat section, like the fantastic lamb that grazes around the restaurant, fat and succulent, lain in the middle of a clairvoyant composition that seems to be inspired by a wholemeal onion salad, in which the vegetable is presented in the form of purée, segments and leaves that are displayed around the meat.
The desserts are also worth it –the most delightful ones we had ever had at a Scandinavian table, actually. The yoghurt ice cream with yellow hawthorn and sweet nettles, very creative, is synonymous with strong sensations. After vibrating with inventiveness, the flowers ice cream, crunchy biscuit and honey Chantilly cream made us vibrate with virtuosity.
Exquisiteness is the word that the guest can’t help saying, again and again. Exquisiteness and refinement.