DETAILED NOTES ON TAPAS CATERING TRONDHEIM

As outlined by TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the standard staples," and "a little pellet of dry ice was put to the compartment with the return meal to try to maintain it fresh.Lidenskap for lokale råvarer blandet med nye tanker og ideer har satt Trondheim på kartet med mat og drikke i verdensklasse.