Grønlia and Lavollen: Sustainable heritage, sustainable future

Located in beautiful surroundings in the heart of Bymarka, Trondheim’s beloved park and nature reserve, Grønlia and Lavollen welcome visitors all year round. Rich in history and tradition, the two cabins offer those enjoying the great outdoors tasty food and drink, and cosy experiences by the fireplace.

Three years ago, Ann Helen Helgemo took over the business from her father. With the help of her husband, Youssef El Balaawy, and backed by a great team, Helgemo now runs the warm and inviting cabins, offering delicious refreshments to those exploring Bymarka. “I’ve never worked so much in my life,” Helgemo says with a laugh. “But I’ve never felt so much freedom. This is a labour of love.”

The café at Grønlia has roots dating back to 1794. Over time, it became a local institution, drawing plenty of tourists as well as locals. Ingeborg Solberg ran the café for 60 years, receiving the King’s Medal of Merit for her efforts. “Though she passed away in 1968, some of our guests still talk about her and their childhood memories of her and the café,” says Helgemo.

With fantastic locations in the beautiful surroundings of Bymarka, Grønlia and Lavollen welcome visitors seven days a week, all year round. The cabins are great destinations whether getting there on foot, by bike, or on skis.

The friendly staff see their work as beyond running a cafe – they are providing memorable experiences close to spectacular nature, sharing fascinating local history, as well as promoting public health and social connection. “This is a magical place,” Helgemo says. “Visiting us will definitely be one of the great memories you take home with you after a trip to Trondheim.”

Visitors can expect cosy cabins with a warm and inviting hearth, hot coffee and freshly baked goods – including fantastic cinnamon buns – as well as delicious lunch fare. The cabins are also open for dinner once a week, with a new dish featured every week. “A lot of people are surprised that we offer more than just coffee and waffles,” Helgemo says. “Here, you can get proper, nourishing food that will fuel you. Simple and real homemade food, like your grandmother might have served.”

Sustainability is central to the team’s identity. “Due to the location and our history, eco-friendly practices, such as using local ingredients and avoiding waste of food and resources, have always been inherent to the business,” Helgemo explains. “Sustainability is important to us – for nature, for society, and for the sake of generations to come.”

Julie Alexandersen, Ann Helen Helgemo, Youssef El Balaawy and Julie Larsen.

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