This eclectic dining establishment is decorated with a figure of Jesus, Dolly Parton memorabilia and a clawfoot tub filled with ice and bottles,” says food writer, blogger and author of two cookbooks Helle Øder Valebrokk. This stylish restaurant in Trondheim is run by Norway Top Chef 2016 winner Renee Fagerhøi, and serves food she dreamed of growing up on a Norwegian farm. “Bula offers five- or ten-course menus, and the guests do not know what will be served until they arrive at the restaurant,” Helle says.

Continue your palate-pleasing food crawl in Trønelag County with a stop at Bula Neobistro for Head Chef Renée Fagerhoei’s lamb from Madsøy with anchovy and green pepper sauce, potato and cheese cream, Norwegian tomatoes, spicy miso-vinaigrette with Thai basil. At Fagn, head chef Jonas Navik serves a signature dish, where potatoes are cut like tagliatelle, boiled, dried, rehydrated in a fermented leeks sauce as well as a cream made from mushrooms and truffles. Wrap up your tasting tour at Kraft Bodega, where Chef Thomas Bogan serves up a delicious dessert of waffles with porcini ice cream, Norwegian apples, and brown cheese.

At Bula Neobistro, run by Chef Reneé Fagerhøi, you get what the chef himself calls limitless food, with one foot in what is trashy and the other firmly planted on the silver platter. Here you can be served sausages in flatbread quickly, but inspired by Morcilla with homemade flatbread made from almond potatoes, or ice cream from salt sticks and ceviche with popcorn. Choose between five- and ten-course menus, with the corresponding wine package for those who want it.

Bula is one of those places you cannot put a label on – and that is exactly how they want it!. Choose between a five- or 10-course menu, with a regular or upgraded wine pairing, choose an extra bottle or two from the list, then sit tight and enjoy the ride. They also have a secret room for bookings of parties between six and 12 people, where you get your own private space and a whopping 20 courses.

Bula Neobistro stands out from the other fine dining restaurants with its own style and character—the chill atmosphere, the dishes with an unexpected element of surprise and punchy flavors, and the excellent service. Moskus is a small bar with a big specter of drinks and beers. It’s casual, I always end up meeting people that I know there, and of course, they serve Underberg.

Both Reneé Fagerhøi at Bula (bronze in the Norwegian Championships in 2013 and 2014) and Thomas Borgan (gold in the Norwegian Championships in 2012) at Kraft Bodega, prepare food that takes its inspiration from the whole world. They have traveled to South American, the US and the East, and produce very exciting food based on their experiences.

Chef Reneé Fagerhøi grew up on a farm, and as a child she dreamed about all the food she couldn’t have in the Trøndelag region. At her restaurant Bula Neobistro, she takes those dreams and turns them into reality, in a menu where fast food meets fine dining. A gas station hot dog is refined with house-made sausage, bread, and toppings.

Bula Neobistro tilbyr en unik og uvanlig matopplevelse i Midtbyen i Trondheim. Med sin avslappede atmosfære og innovative retter, er dette perfekt når du vil unne deg noe ekstra godt etter jobb. Her kan du få servert alt fra pølse i lompe til fiskekake, men sannsynligvis ikke slik du har sett det før.

Aufgewachsen im ländlichen Gebiet außerhalb Trondheims, lernte Reneé alles über frisches Essen: Kochen, Backen, Ernten und sogar Schlachten von Geflügel. Der Name ihres neu eröffneten Restaurants – Bula – ist norwegischer Slang und steht für einen einfachen Ort zum Essen, Trinken und Kontakte knüpfen.

De aanwezige botanische prints, de vele planten en het basic interieur maken Bula Neobistro lekker informeel en dat terwijl er wel degelijk culinaire hoogstandjes uit de keuken komen. Favoriet onder de locals is het 10-gangen diner en het wijnarrangement. Met dieetwensen wordt rekening gehouden.

Growing up in the immediate rural outskirts of the city centre, Renée quickly learned everything from baking and harvesting to slaughtering poultry. The name “Bula” is common Norwegian slang for a low-key place to eat, drink, and socialise.

Bula Neobistro restaurant owner grew up on a farm and as a child dreamed of food she could not have in the Trøndelag region. By opening her restaurant Bula Neobistro, she turned her dreams into reality. She made fast food a restaurant type.

— I have a special place in my heart for Bula Neobistro by head chef Renée Fagerhøi — punchy, original cooking, always imaginative.

Hun åpnet nylig sitt eget sted i byen – det vel så eklektiske Bula Neobistro, men hjelper denne fredagen ektemannen på kjøkkenet.