A relentless hunt for the freshest local food is how the two Michelin-starred restaurants RE-NAA and Sabi Omakase inspire fellow places to eat and drink in the whole Stavanger region.
“We have made it our life’s work to showcase this fantastic region on the plate”, explains Sven Erik Renaa who is a chef at his own restaurant RE-NAA, which he runs with his wife, Torill.
“The main advantage of having a restaurant here is that everything is so local. Seafood, vegetables, game, mushroom. Everything we need is within half an hour away”, says Sven Erik while Torill adds: “Like terroirs of wine, you have terroirs of lamb”.
Several other restaurants aspire to similar culinary heights, like N.B. Sørensen Annen Etage, Hall Toll, Spiseriet, Tango Bar & Kjøkken, Gaffel & karaffel, 26 North and Fish & Cow. For a brasserie-like atmosphere and price level, you have RE-NAA Matbaren and RE-NAA Xpress, Skagen, N.B. Sørensen Brasseriet, Bølgen & Moi, Vågen at the fish market Fisketorget, Kitchen & Table, Bevaremegvel and Salza.
Local producers have also delivered delicacies to foreign top restaurants, like to the world-famous Noma restaurant based in Copenhagen in Denmark.
You also find the growing appetite for the Stavanger region’s local food at several food and drink festivals, with Gladmatfestivalen in July as the biggest of its kind, closely followed by Stavanger Vinfestival. The nearby municipality of Hjelmeland has a fruit and salmon festival and in Bryne, there is a joyful celebration of local potatoes.
“Stavanger has a rich history and at the canning museum you can learn how they exported smoked sardines to the whole world in the beginning of the 19th century”, tells Sven Erik.
He likes to take old traditions and transform them into his own stuff. That spirit sums up the special, new vibe of Stavanger and its region.
“If you’ve never been here, you should come and check it out”, encourages Sven Erik.
Find more inspiration on Stavanger’s official website.
Stavanger has recently developed its own, strong scene of hard-working chefs who take local food to new heights, producing culinary experiences that you will only get here.
A quick walk in the busy, narrow streets of Stavanger makes it clear that the city is surrounded by the ocean on most sides. This is indeed the place for seafood.
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