Michelin-Starred Restaurant Review: Speilsalen Norway, Summer 2026

Orchestrated by an exceptionally talented kitchen, the tasting menu is aptly titled the ‘Grand Symphony’. Every detail throughout this 12 to 16-course extraordinary gastronomic journey is thoughtfully arranged to create an unforgettable dining experience. Norwegian seasonal ingredients take their rightful place at the forefront, harmoniously complemented by carefully chosen influences from across the globe. Visual artistry meets flawless technique, ensuring each plate resonates with profound flavour. To complete the immersive experience, knowledgeable sommeliers are constantly on hand. They expertly guide diners through curated wine pairings or assist in selecting the perfect bottle from Britannia Hotel‘s breathtakingly extensive wine cellar, perfectly matching the soaring ambitions of the food.

Raising the curtain, a stunning prologue of amuse-bouches immediately commands attention. Sweet King crab arrives delicate and crisp, beautifully elevated by fragrant fennel and verbena. Decadence follows via a rich egg bite laced with earthy truffle and sharp pecorino. Briny mussels are then cleverly encased within a sourdough shell, crowned luxuriously with premium caviar. Showcasing the forest, tender venison pairs wonderfully with savoury red cheese and herbaceous lovage. Finally, a velvety chicken liver preparation bursts with deep cherry and warm Madeira notes. Pouring alongside these artistic creations, two exceptional Champagnes—NV Sainte-Anne Brut by Chartogne-Taillet and 2019 Les Terres Roses Extra Brut by Pierre Paillard—provide a magnificent, mineral-driven effervescence.

Vibrant natural colours herald the arrival of the first formal course, showcasing pristine Hanasand tomatoes. Sweet and deeply concentrated, the fruit is masterfully paired with rich, nutty alpine cheese. Wild ramson introduces a subtle garlic edge, while tart gooseberry brings an uplifting acidic snap that perfectly balances the creamy dairy elements. Texturally, the dish offers a delightful interplay between yielding tomatoes and crisp garnishes. Accompanying this bright plate is an inspired non-alcoholic pairing featuring fresh celery, Granny Smith apple, and verjuice. Earthy and sharp, the beverage cuts through the richness with breathtaking clarity, resetting the palate entirely for the next chapter.

Transitioning toward the sea, a majestic cut of Averøy halibut is presented with flawless precision. Surrounding the fish is a luxurious sauce crafted from tangy nyr cheese and sweet buttermilk, creating a velvety, lactic richness. Aromatic Thai basil introduces a surprising, exotic twist that lifts the entire composition with bright aniseed notes. A refreshing elixir of cool cucumber, Granny Smith apple, and fragrant verbena accompanies the seafood. Such a verdant, crisp pairing enhances the delicate coastal flavours without ever overpowering them.

Inland waters take centre stage next, featuring exceptional Telemark mountain char. Crisp celery and cool cucumber provide a vital, refreshing crunch against the rich protein. Elegant spears of white asparagus add a refined, slightly bitter earthiness that grounds the dish beautifully. Poured alongside is an exquisite blend of Jonsavann’s apple, tart gooseberry, and herbaceous tarragon. This complex, aromatic juice echoes the wild terroir of the Norwegian countryside, bridging the gap between land and water seamlessly.

Hearty indulgence defines the savoury climax, starring incredibly tender duck from Holte Gård. Roasted to a perfect, rosy hue, the meat is superbly succulent and deeply flavourful. Earthy morels and seared foie gras amplify the luxurious nature of the dish, contributing profound umami and melt-in-the-mouth decadence. Vibrant green asparagus cuts through the intense richness, offering a crisp, verdant counterpoint. Paired with a stunning 2024 Russian River Selection Pinot Noir from Williams Selyem in California, the match is simply spectacular. Ripe red fruit notes and subtle spice from the wine wrap around the gamey duck, creating a truly masterful harmony.

Shifting focus towards sweeter notes, a vibrant palate cleanser draws inspiration directly from the hotel’s own Braattan Gaard kitchen garden. Sharp, pink rhubarb takes the lead, softened gracefully by creamy, cultured yogurt. Sweet raspberries and fragrant verbena weave through the bowl, providing a beautifully aromatic, floral lift. Visually striking and deeply refreshing, the course awakens tired tastebuds instantly. An accompanying infusion of delicate Oolong peach tea, spiked with fresh rhubarb and warm cardamom, delivers a soothing, spiced finish. Such thoughtful curation highlights the immense skill involved in the restaurant’s beverage programme.

Celebrating late-summer abundance, the main dessert revolves around brilliantly sweet Frosta strawberries. Glossy and vibrant, the fruit sits atop a foundation of intensely savoury, nutty brown butter. Crispy butter crumble adds an essential, satisfying crunch that contrasts perfectly against a flawless, velvety Madagascar vanilla cream. Every spoonful balances comforting richness with bright, fruity acidity. Complementing this magnificent creation is a pour of 2014 Tokaji Aszú 5 Puttonyos from Disznókö in Hungary. Layers of rich apricot, honey, and lively citrus within the wine elevate the strawberry notes to breathtaking new heights, executing a flawless sweet finale.

Concluding the epic performance, an elegant epilogue of bite-sized treats arrives to charm the table. A delicate sphere of zesty yuzu and sweet cantaloupe offers a wonderfully refreshing, floral burst, gently accented by fragrant jasmine. Next, an impossibly light choux pastry reveals a decadent, nutty praline core, brightened by a whisper of sharp citrus. Finishing the trio, a luxurious morsel of rich milk chocolate delivers deep, warming notes of roasted coffee and aged whiskey. These sophisticated final bites ensure the gastronomic journey ends on an incredibly high note.

Led by the visionary Chef Håkon Solbakk, Speilsalen effortlessly justifies retaining its coveted star in the Michelin Guide. Dining at the Chef’s Table is an amazing journey from start to finish, unfolding exactly like a masterfully conducted grand symphony. Incredible flavours, breathtaking presentation, and the finest Norwegian ingredients shine consistently across every single course paired beautifully by Head Sommelier, Armin Begic. Furthermore, the attentive, warm, and highly knowledgeable service from the entire staff elevates the atmosphere completely. Experiencing this culinary theatre is a genuine privilege, cementing Britannia Hotel as a premier destination for world-class luxury gastronomy.