Tango Bar & Kjøkken A Great Dinner at Gladmat 2015

I don’t know for how long I have wanted to dine at Tango bar & kjøkken. Everyone kept telling me that Tango was one of the very top restaurants in Stavanger; a place which is close to my heart since I was born and raised in the neighbor city of Sandnes. The mysterious concrete block building would let me wait for a long time, though.

The Tango house
The Tango house

In fact, I have attempted to book a table at Tango several times, but there has always been some fuckups in the booking system which left me without a table. Once we even showed up, thinking we had a reservation, but it turned out our e-mail was never read by the restaurant. For a period of time I was a bit annoyed, I’ll admit, and almost scratched the place off my to-visit-list completely. Ironically, it took a judge spot in the Gladmat food festival to finally land me a seat.

Welcoming us in the door was Børge Strøm, the daily manager, and Jonathan Lundgren, the restaurant manager
Welcoming us in the door was Børge Strøm, the daily manager, and Jonathan Lundgren, the restaurant manager

That being said, it was not hard to let go of the past, because the team at Tango really delivered a high quality meal and dining experience. So good, actually, that I had to return several times during the festival to try some extra dishes on the menu and check out the rooftop serving as well. I suspect a lot of the dishes are not presented the same way off “food festival season”, but the flavors and texture combinations in almost all servings were really outstanding.

An amuse bouche of fried, honey glazed goat cheese with chives. Tasty! You're left wanting more than a tiny bite. It serves its purpose
An amuse bouche of fried, honey glazed goat cheese with chives. Tasty! You’re left wanting more than a tiny bite. It serves its purpose

The owner Kjartan Skjelde is a profiled Norwegian chef, author and TV-host. He runs a top level restaurant in a city that doesn’t even seem to be on the map of the Michelin guide. One can only hope that changes soon. I knew I had seen the restaurant manager Jonathan Lundgren before, and had to ask if he had worked at restaurant Måltid in Kristiandsand. That turned out to be correct. Måltid is another restaurant which deserves more attention from the French food tourism book.

Fried crab cake, nouc-cham and acidic cabbage, mayo and coriander
Fried crab cake, nouc-cham and acidic cabbage, mayo and coriander
After a rosé Champagne we got the evening's first white wine. A crisp, fresh Huber Grüner Veltliner Terrassen
After a rosé Champagne we got the evening’s first white wine. A crisp, fresh Huber Grüner Veltliner Terrassen
Marinated raw scallops , celeriac cream, pickled celeriac, miso brown butter, cress and potato crumbs. Full of flavor and contrasts without killing the gentle taste of the scallops
Marinated raw scallops , celeriac cream, pickled celeriac, miso brown butter, cress and potato crumbs. Full of flavor and contrasts without killing the gentle taste of the scallops
The second white wine, richer and more complex, a Claude Riffault Sancerre Les Boucauds
The second white wine, richer and more complex, a Claude Riffault Sancerre Les Boucauds
Tartare of veal, crispy onions, ponzu, radish, chervil, nasturtium and a horseradish mayo. A great dish! High quality meat, a fatty mayo mixed with an acidic sauce and the slight sting from both the horseradish and nasturtium. Crispy onions supply the necessary textural contrast which makes it more interesting
Tartare of veal, crispy onions, ponzu, radish, chervil, nasturtium and a horseradish mayo. A great dish! High quality meat, a fatty mayo mixed with an acidic sauce and the slight sting from both the horseradish and nasturtium. Crispy onions supply the necessary textural contrast which makes it more interesting
This dish was a complete suprise! It looks like it will be a bit boring, taking you back to the foam era in the restaurant world. Once you stick the spoon into the glass, however, you realize this consists of many layers. "Løyrom", pickled halibut, pickled chanterelles, croutons and mushroom espuma. Fat and acidity is balanced, and the textures vary from soft foam, to fish with a bite and crispy bread dices. My favorite serving
This dish was a complete suprise! It looks like it will be a bit boring, taking you back to the foam era in the restaurant world. Once you stick the spoon into the glass, however, you realize this consists of many layers. “Løyrom”, pickled halibut, pickled chanterelles, croutons and mushroom espuma. Fat and acidity is balanced, and the textures vary from soft foam, to fish with a bite and crispy bread dices. My favorite serving
Dry aged duck breast, duck hearts, redbeets, kale, celeriac cream and a sauce from the duck juices
Dry aged duck breast, duck hearts, redbeets, kale, celeriac cream and a sauce from the duck juices
The only red wine. Franck Massard Licis 2009.
The only red wine. Franck Massard Licis 2009.
Lamb confit from Prima Jæren, potatoes from Gyda gård at Hommersåk, peas, carrots and turnip
Lamb confit from Prima Jæren, potatoes from Gyda gård at Hommersåk, peas, carrots and turnip
An original cheese serving. Kraftkar blue cheese, cress and variations of rhubarb, served on a crispy bread
An original cheese serving. Kraftkar blue cheese, cress and variations of rhubarb, served on a crispy bread
To match the cheeses we got a Mikkeller Big Worster, an American style barley wine ale. A rich, flavourful beer that can deal with some serious blue cheese punches
To match the cheeses we got a Mikkeller Big Worster, an American style barley wine ale. A rich, flavourful beer that can deal with some serious blue cheese punches
Deconstructed Snickers! What's not to love about this dessert? A chocolate terrine, salty caramel ice cream, peanut crisps, chocolate mousse, raspberry and wood sorrel.
Deconstructed Snickers! What’s not to love about this dessert? A chocolate terrine, salty caramel ice cream, peanut crisps, chocolate mousse, raspberry and wood sorrel.
Time for dessert wine! Müllen Riesling Auslese Mosel-Saar-Ruwer. I love the sweetness of Rieslings like this. It's not a powerful sweet flavor, just soft, light and smooth
Time for dessert wine! Müllen Riesling Auslese Mosel-Saar-Ruwer. I love the sweetness of Rieslings like this. It’s not a powerful sweet flavor, just soft, light and smooth
Souschef Jan-Erik Hauge in the kitchen
Souschef Jan-Erik Hauge in the kitchen
I snook into the kitchen to snap some photos of the final dessert in the making
I snook into the kitchen to snap some photos of the final dessert in the making
Cheesecake parfait, strawberry sorbet, rhubarb gel, mini churros and elderflower "nitro"
Cheesecake parfait, strawberry sorbet, rhubarb gel, mini churros and elderflower “nitro”
Karl Torbjørn Andersen playing with liquid nitrogen
Karl Torbjørn Andersen playing with liquid nitrogen
Santero Brachetto Dolce. Another dessert wine for the final dessert, but not my favorite kind
Santero Brachetto Dolce. Another dessert wine for the final dessert, but not my favorite kind
Raspberries from Brimse gård, with a lemon cream and frozen elderflower meringue
Raspberries from Brimse gård, with a lemon cream and frozen elderflower meringue

Tango Rooftop Terrace

We also checked out Tango terrasse & grill on the rooftop
We also checked out Tango terrasse & grill on the rooftop
Mussels "green curry" with bread and aioli
Mussels “green curry” with bread and aioli
Steambun with caramelized pork belly, chili mayo, spring onion and coriander. Insane size on the steambun, and they look like they have been baked as a bun and slized open rather than steamed as a pocket. The flavor, though, oh my god!
Steambun with caramelized pork belly, chili mayo, spring onion and coriander. Insane size on the steambun, and they look like they have been baked as a bun and slized open rather than steamed as a pocket. The flavor, though, oh my god!

Have you dined at Tango in Stavanger? During the Gladmat food festival, or at regular service? What’s your impression? Please leave a comment below.Lagre

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