A proper 5 star hotel in Trondheim! Even though we are from Trondheim ourselves we decided to spoil ourselves in a luxury stay at Britannia. We booked a Deluxe Room which is more than large enough for two people. The room included a seating area and table, as well as a desk. Where other hotels tend to save money on building their bathrooms ”institution style”, that is definitely not the case here. It was the nicest and most comfortable hotel bathroom I have ever seen. A couple of observations you might find useful: - Room service is open throughout the night, which means you can always get food without having to leave the hotel at any time of the day (and night). Perfect if you arrive late. - Room service is blistering fast. Food arrived within 20 minutes from us ordering and the food was excellent. - Housekeeping does a extra round in the early evening to prepare the room for the night. We were so pleasantly surprised about this when we came back to the room and found it all tidy. New towels, bed made up ready for sleep, new water bottles and of course chocolate. They had even put a dust cap on my half full glass of juice. A very nice touch! - Entrance to the spa is included. We went there on a Saturday afternoon and it was too crowded for our taste. Try visiting during off-hours. A number of different treatments can be booked too, but we did not try those. - Breakfast is served in the iconic Palmehaven where you can order from the menu, eat from the buffet or do like us: both. All is included in the room fee. You can order breakfast to your room but I would strongly advise to at least go to Palmehaven once. Our stay was overwhelmingly positive, but there are two negatives I want to remark at the end of this review. - We had arranged a few items (strawberrys, sweets and drinks) to be ready at our room on arrival. These were not there when we arrived, so we had to call the receiption to sort it out. They were quick to bring it to our room - but as I had ordered it as a surprise it wasn't quite the same. - The waiter at one of the hotel restaurants, Jonathan Grill, didn't know the difference between tenderloin and entrecote. When he brought the meat to our table he kept insisting that the entrecote was the tenderloin, while it obviously wasn't. In the end we just ”agreed with him” and swapped plates between us so that I got the entrecote I had ordered and my girlfriend got her tenderloin. I would expect that any waiter at a steakhouse, at least at a 5 star hotel, to be able to spot the difference.
