Bryggerikjelleren — vaults and traditional plates
A vaulted-cellar restaurant in a 19th-century brewery building on Storgata. Traditional Norwegian dinner plates, Lillehammer's beers on draft, the warmth that the word kos was invented for.
Tied to Lillehammer
Bryggerikjelleren is what the name says — “the brewery cellar,” the 1855 vaulted basement of the old Lillehammer brewery building on Storgata, converted to dining in the 1990s. The kitchen does honest Norwegian dinner plates: elgkarbonader (elk patties with onion gravy), fårikål (lamb and cabbage stew) in autumn season, a thick fish soup, reindeer carpaccio. Lillehammer beers on draft from the small breweries still working up the valley.
The vaults are low-ceilinged and warm. In late July, when light lasts past ten, the cellar feels even more like the right kind of inside.
What we plan to try
A reindeer carpaccio to share. An elk-patty plate to follow. Whatever beer the table next to ours is having.