AN UNBIASED VIEW OF FINE DINING I TRONDHEIM

The vast majority of cutlery were being vintage Norwegian style from Skaugum and Hardangerbestikk. Pleasant element. The restaurant has quite a few cows milking only for them. And also the desert was an extremely wonderful milk ice product. The plum sake we experienced with it was delightful. On our way back again up on the mezzanine for your coffe

Den er laget av lag med ristet brød dynket i en søt og krydret sirup, og deretter toppet med en rekke ingredienser. I tillegg fikk vi Carlota – også det en mexikansk klassiker der en kjeksbunn er toppet med et kremaktig og friskt fyll.Navigate backward to communicate with the calendar and select a date. Press the query mark vital to get the ke