FACTS ABOUT CATERING STJøRDAL REVEALED

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 into the compartment for the return meal to test to keep it new.Lidenskap for lokale råvarer blandet med nye tanker og ideer har satt Trondheim på kartet med mat og drikke i verdensklasse. Hva