Bula Neobistro
Neobistro åpnet i 2017 av Renée Fagerhøi, vinner av Top Chef 2015. Overraskelsesmeny, flamingodekor og Art Deco i Prinsens gate.
History
Bula Neobistro opened on May 26, 2017 at Prinsens gate 32 in Trondheim city center. The premises were previously a storage room and smoking area for a bingo hall (Idrettsbingo AS remains a tenant in the same building). Renée Fagerhøi transformed the space into an intimate restaurant. The name 'bula' is Norwegian slang for a relaxed place to eat, drink, and socialize. The concept is inspired by the neo-bistro movement that emerged in Paris in the early 2000s, where young chefs challenged traditional French cooking rules and created a new type of informal, ambitious restaurant.
People
Renée Bernhardsen Fagerhøi (b. 1986) is the chef, owner, and founder of Bula Neobistro. She grew up at Camphill Vallersund, an anthroposophic farm, and was vegetarian into her twenties. After attending Steiner School at Ila in Trondheim, she moved to Brighton at age 15 and studied gender theory and media communication at Sussex University. She decided to become a chef after three years, completed two-year culinary training in one year, and received her chef's diploma at Britannia Hotel in 2011. She won TV2's Top Chef in 2016, was named Head Chef of the Year 2018 by the Norwegian Chefs' Association, and Cultural Personality of the Year 2019 by Adresseavisen. She has published the cookbooks 'Kjøkkenfest' and 'Fritter Shjiten'.
Wikipedia / Scan Magazine / Visit Trondheim / Smak Magasinet / NKL
Atmosphere
The interior was designed by Myhr Interiør AS, who delivered everything from bar furniture and lighting to decor and signage. The style is described as 'a blissful mix of retro, kitsch, and Art Deco' with a rock-and-roll atmosphere. Distinctive features include flamingo ornaments, a bathtub filled with wine bottles, a jungle bar, marble and teak details, and ship paintings. Even the restrooms function as design attractions. The restaurant also has a hidden private room for 6–12 guests, accessible through the kitchen — inspired by New York speakeasy concepts.
Signature
Bula Neobistro operates with a surprise menu — guests do not see the menu in advance. When booking a table, diners choose between a 5-course or 10-course menu; bar guests can order smaller dishes and snacks. The food concept is described as 'junk food meets fine dining': everyday food like gas station hot dogs elevated with first-class ingredients and technique. The kitchen draws inspiration from nature, culture, music, and film. Both VG and Adresseavisen have given the restaurant a top score of 6, and in 2024 it received two forks in the international Falstaff guide with 89 points.
Bula blends Nordic and Asian cuisine in what they call "neobistro" — informal, but with chefs from Michelin backgrounds. The menu changes weekly based on season.
Bula Neobistro is located at Prinsens gate 32, in the heart of Trondheim city center. Prinsens gate is one of Trondheim's oldest streets, established as part of Cicignon's city plan from 1681 after the great city fire. The street runs from Elgeseter bridge to Olav Tryggvasons gate and onward to the Canal. The restaurant is situated inside a doorway on one of the city's busiest streets, in a building that also houses organizations including Kreftforeningen, Miles Norge, and Ara Frisør. The surrounding neighborhood is called Hospitalslokkan.
Practical
Table reservations are made through bulabistro.no. Guests choose between a 5-course or 10-course surprise menu when booking. Walk-in guests can sit at the bar and order snacks and individual dishes. The restaurant also has a hidden private room for 6–12 guests, accessible through the kitchen. Bula serves its own beer, Bulapilsen, brewed in collaboration with Færder Mikrobryggeri in Tønsberg — a Bohemian pilsner available exclusively at the restaurant.
Insider
Order the sharing menu — it gives the best insight into the kitchen's range. The wine list is unusually good for the price range.
Opening Hours
- Monday: Closed
- Tuesday: Closed
- Wednesday: 5:00 PM – 12:00 AM
- Thursday: 5:00 PM – 12:00 AM
- Friday: 5:00 PM – 12:00 AM
- Saturday: 5:00 PM – 12:00 AM
- Sunday: Closed
Local Tip
Ingen meny på forhånd — kjøkkenets valg bestemmer. Mellom seks og ti retter som blander lokal sjømat med uventet comfort food.
