Re-naa — Restaurant in Stavanger

We were welcomed by our host when we arrived at 7 PM and we were shown to our table. This is a small place and quite intimate – with the open kitchen you can always keep an eye on the work that is being performed there.

The menu was simple – it had a long list of all the elements and ingredients that would be served but no details. The only thing we had to decide was whether we wanted wine pairing or not. We decided to go all in. The menu had about 16 items on the menu in addition to petit fours at the end.

It didn’t take long before the chefs started their work on serving up wonderful small dishes for us. There were quite a lot of chefs involved and the master himself, Sven Erik Renaa, seemed to be the director of it all. The menu items have a focus on Norwegian ingredients and there is a lot of seafood on the menu. We started out with a small plate of radish served with an emulsion of oyster. The oyster dipping seemed to be a part of the plate but we soon discovered that it was the dip. Even if there were a lot of chefs involved in the kitchen located just a couple of meters away it did not feel like this was stealing the attention from the food. Next dish was roe from lumpfish served in a small waffle and with sour cream. This was a great snack and a little piece of art at the same time. We also got a small piece of lamb tartar that was excellent and an aubergine cream to dip it in.

Next dish was 4 small shells served on a bed of sea salt and it seemed like the shells had been gratinated. Again a delicious snack and it reminded me of having snails in a French restaurant. Next dish was smoked mussel and this was steamed and smoked in some sort of hey and it had a great smoky flavor. The small sardines we got in the next dish were not my favorite as I’m not much of a sardine person.Next dish was sea urchin and raw shrimp. It turned out that the sea urchin and shrimp was served in a celery puree and hence it was a great combination of tastes.

We then got a small freshly baked bread on the table. For a bread lover like me it was hard to resist the fresh, warm sourdough bread with homemade butter on top. Next dish was squid and garlic served with chive and garlic and some balsamic vinegar. A lot of the time squid can turn out quite chewy but this was really tender. We continued with seafood as the next dish was artic cod with a green sauce based on broccoli. It is wonderful to get a good quality cod that is prepared the right way – the layers separated as we touched it with the fork and it tasted great. Our next dish was a piece of lobster served on a cauliflower puree and with shredded egg yoke! The cauliflower puree is a lovely side dish. The only problem with this dish is that we wanted more lobster and more cauliflower puree ;-)

Next dish was skate with onion and topped with a beurre blanc sauce mixed with kalix caviar. This was probably my favorite as it was very tasty with the beurre blanc sauce and the caviar. There is only so much you can get of a plate by using the fork and spoon – I was tempted to go in a lick of the sauce of the plate.

The next dish was a small but tasty piece of reindeer meet served with beetroot and truffles. It was now time for the swet ending. The first dessert was basically an egg! When looking at this it looked just like a soft-boiled egg with a bit of toast on the side. When I started digging into the egg it turned out that the “egg white” was a wonderful panna cotta and the yoke was made out of buckthorn berries. We also managed to squeeze in the next dessert: blueberry ice served with blueberries, sauce and a small sweet bread.

I was very impressed with the evening at RE-NAA. I have been very fortunate to eat at some great restaurants and this must be one of the top 5 dining experiences that I have ever had. Sven Erik Renaa has certainly taken the fine dining scene in Stavanger to the next level and right now there is no doubt that this is the best fine dining...

❤️❤️❤️ My dinner at Re-Naa was an unforgettable gastronomic experience, showcasing seafood and lamb with impressive mastery. The menu, primarily focused on fish, shellfish, and lamb, captivated me with every dish.

Among the highlights, the mackerel with wasabi and kaffir lime was a true explosion of flavors, perfectly balanced between freshness and spice. The lobster with elderflower and sea buckthorn also stood out for its subtlety and originality—an audacious and delicious combination. The grilled lamb served with porcini mushrooms added a comforting earthy note, cooked to perfection.

For dessert, the mirabelle plums with fig leaf ice cream were my favorite. It was a refined and surprising dessert that concluded the meal on a light and delightful note.

I began the evening with a glass of champagne as an aperitif, which set the stage perfectly for the feast to come. The incredible selection of champagnes, sourced from exclusive small producers, is a significant asset for bubble enthusiasts. Personally, I also opted for the non-alcoholic pairing, which turned out to be an excellent and creative experience. Each drink complemented the dishes beautifully, adding a new dimension to the overall meal.

The service was simply perfect: friendly, attentive, and highly professional, making this evening truly memorable.

In summary, I absolutely loved my experience at Re-Naa and recommend this restaurant without hesitation to anyone seeking an exceptional...

Re-naa was the last stop in my Norwegian food trip and I couldn't have picked a better way to end it. The restaurant has an amazing open concept and you can see the chefs working, which creates an amazing atmosphere and a lovely show. The decor is very modern Scandinavian - warm, but dark; clean and full of personality. Do also pay attention to the music in the bathroom. They have done something interesting with that as well! Chef Sven Erik Renaa and his team created a phenomenal menu. They only work with seasonal ingredients that are all sourced from the region. When any dish is served you get a brief description of what the ingredients are and where they were sourced from. The pacing of the meals is also absolutely perfect. Portions are definitely not an issue. I'm embarrassed to say I had to take the desserts home. The staff are incredibly warm, knowledgeable and work flawlessly. The hospitality was definitely unmatched. Chef Sven Erik Renaa served a few dishes himself, walk around and talked with the guests. I'm sad I forgot to ask for a photo. You can see he is passionate about what he has made. Re-naa absolutely deserves it's three Michelin stars. The dining experience is polished to perfection, the food is incredible in taste and presentation. The staff - leave a lasting impression. I will definitely...