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).
Quail liver & pine cone.
King crab, ginger, and yuzu.
Chicken and lovage.
Jerusalem artichoke, tartare of reindeer, and caviar.
Scallop, red currant, and hipe rose.
Squid, black garlic cream, and kelp butter.
Langoustine claw, sea urchin, crown dill, and cream.
Seafood platter with mahogany clam, mussel, carpet clam, and oyster.
2016 Micro Bio – Sin Nombre.
Langoustine, pumpkin, and sea buckthorn.
Testalonga, El Bandito, Sweet Cheeks.
The new Re-naa 2.0 at Eilert Smith Hotel has an open kitchen.
Monkfish, white truffle, and vin jaune.
Quail from Tau part 1: breast.
Quail from Tau part 2: legs.
Matassa Cuvee Romanissa, Côtes Catalanes 2011
The pastry team at Re-naa.
Chef Eirik Tufte manning the grill.
Reindeer with an incredible fat cap.
Cured Mangalitsa pork.
Re-naa’s Parker House rolls.
Sea buckthorn, lemon verbena, and Timut pepper.
Citrus, clementine, bergamot, yogurt, and laurel.
Honey, brown butter, almond, and white truffle.
The petits fours trolley at Re-naa.
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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Anders Husa & Kaitlin Orr
Foodie Stories by Anders Husa