Troll defines the Trondheim dining scene through a rebellious gourmet thesis that deconstructs Norwegian tradition with explosive creativity. Operating with a zero-rules mentality, the kitchen transforms local staples into avant-garde experiences, such as the unconventional pinnekjøtt ramen that infuses salted lamb into a deep, umami-rich broth. The menu is a daring exploration of regional biodiversity, featuring horse from the local track and rare catches like rabbitfish or shark sourced directly from Vesterålen. Texture plays a critical role, evidenced by the deep-fried cauliflower paired with brittle kale chips and the snap of fermented apple. A lingering aroma of sea-spray and wood-smoke permeates the maritime setting at Fosenkaia. Whether presenting a smoked halibut with sea buckthorn or a porcini mushroom cheesecake, the execution remains technically rigorous and intentionally provocative. This is high-concept Norwegian cuisine stripped of pretension.