5 SIMPLE TECHNIQUES FOR FINE DINING I TRONDHEIM

Most of the cutlery had been vintage Norwegian style from Skaugum and Hardangerbestikk. Good detail. The restaurant has numerous cows milking only for them. And the desert was an exceedingly wonderful milk ice product. The plum sake we had with it was mouth watering. On our way back again up to your mezzanine for the espresso plus some "lørdagsgod