Review: Re-naa (2020) Two Michelin Stars, At Last!

The fine dining restaurant Re-naa is Stavanger’s longest-running Michelin-establishment – it was awarded one star in the French culinary Bible in 2016. After moving to a new space inside the Eilert Smith Hotel, chef Sven Erik Renaa and his wife Torill finally received their much-deserved second star in 2020. We rank this New Nordic tasting menu among the top three dining experiences in Norway.

Looking for more great spots for food and drinks in Stavanger? Check out our city map of Stavanger!

Buckling, potato, sour cream & "løyrom" (vendace roe).
Buckling, potato, sour cream & “løyrom” (vendace roe).
Quail liver & pine cone.
Quail liver & pine cone.
Jerusalem artichoke, tartare of reindeer, and caviar.
Jerusalem artichoke, tartare of reindeer, and caviar.
Langoustine claw, sea urchin, crown dill, and cream.
Langoustine claw, sea urchin, crown dill, and cream.
Langoustine, pumpkin, and sea buckthorn.
Langoustine, pumpkin, and sea buckthorn.
Testalonga, El Bandito, Sweet Cheeks.
Testalonga, El Bandito, Sweet Cheeks.
The new Re-naa 2.0 at Eilert Smith Hotel has an open kitchen.
The new Re-naa 2.0 at Eilert Smith Hotel has an open kitchen.
Monkfish, white truffle, and vin jaune.
Monkfish, white truffle, and vin jaune.
Matassa Cuvee Romanissa, Côtes Catalanes 2011
Matassa Cuvee Romanissa, Côtes Catalanes 2011
The pastry team at Re-naa.
The pastry team at Re-naa.

Cured Mangalitsa pork.
Cured Mangalitsa pork.
Re-naa's Parker House rolls.
Re-naa’s Parker House rolls.
Sea buckthorn, lemon verbena, and Timut pepper.
Sea buckthorn, lemon verbena, and Timut pepper.
Citrus, clementine, bergamot, yogurt, and laurel.
Citrus, clementine, bergamot, yogurt, and laurel.
Honey, brown butter, almond, and white truffle.
Honey, brown butter, almond, and white truffle.
Trolley service!
Trolley service!
The petits fours trolley at Re-naa.
The petits fours trolley at Re-naa.
Sven Erik and Torill Renaa.
Sven Erik and Torill Renaa.

Have you been to the old and new Re-naa? Feel free to share your experience in a comment below.

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