When you sit down to eat at Lian, you’ll be following in the footsteps of the pilgrims and travellers of centuries past who stopped for a breather here before continuing down to Trondheim.
The original restaurant, in the sense we understand the word today, opened in the 1930s at the time the Gråkallbanen tramline was under construction to provide the people of Trondheim with easier access to Bymarka and all the opportunities it offered for walking and other outdoor activities. The plan was to continue the tramline all the way up to Gråkallen, but the track only reached as far as Lian. While the Gråkallbanen line sought additional financing, the situation was resolved by building an attraction at the end of the tramline.
The farm at Lian was purchased, a rotunda in the Functionalist style erected where the farm’s traditional long building had stood, and the restaurant opened in 1933. The tramline never went any further, and Lian flourished. For many years, this was the city’s most popular excursion spot in summer and winter alike.
Today, Inge Johnsen has re-established Lian Restaurant as an attraction, but now for guests who want to enjoy locally sourced food in good company. Working in collaboration with the non-commercial gastronomic company LianTunet, Lian Restaurant offers a unique package of gastronomy and exquisite taste experiences. At Lian, they like to tell you that food is only considered to be locally sourced if the area it comes from is visible from the restaurant’s veranda. Indeed, the restaurant boasts spectacular views of the surrounding fjord, mountains, city and countryside, and is proud to serve food sourced from that same area.