In 2016 RE-NAA is the first restaurant outside of Oslo to achieve a Michelin star in the Scandinavian Michelin Guide. Sven Erik Renaa has created a new restaurant concept for 22 guests in Breitorget. The intimate room is to be the Chef's own playground, where you may book a table and participate in a culinary evening performance - if you wish. Chefs and guests will interact, and the chefs will bring the food to your table themselves.
Real and natural produce along with humour and energy
"The meal will arise from the soul of Rogaland, with a dash of Trøndelag humour, a bucketful of experience and the best of local produce, smiles Renaa. Most importantly, we do it our way - with a keen eye to culinary developments, and built on the curiosity we all carry inside. This will be my little ”studio” where I can work even closer with our best suppliers, create innovative dishes with real taste, representing our landscape - in particular our agriculture and fishing traditions. This will be a produce centered kitchen, where techniques will be used only to improve the food, not to masque it. The focus is on real ingredients, seafood, vegetables, fruits and herbs, we'll also use meat but it may have to play second violin once in a while. Real and natural are two key words! As well as humour and energy.
RE-NAA will offer relaxed elegance, friendly service with a low treshold, but high quality. A place for our guests to relax and lean back", explains Renaa.
Sven Erik Renaa is an awarded Norwegian top chef, who has been the chef of the year twice, the sous-chef of the year and manager of several years for the Norwegian national team of chefs, who under his guidance won the Olympics in Erfurt in 2008. Sven Erik Renaa has also published several acclaimed cook books.