RE-NAA
Stavanger, Norway
⭐3 Stars
The Experience
From Michelin Guide
The kitchen quite literally takes centre stage at this impeccable restaurant, sitting in the middle of the stylish room and providing a stage for the chefs to prepare intricate, superbly crafted dishes. Top-notch local fish and shellfish underpins the cooking, with supreme skill evident in the refined balance between the delicate seafood flavours and some stronger components – the grilled scallop with sea buckthorn and pumpkin sauce is a perfect example. The menu has around 20 servings and every aspect unfolds masterfully thanks to the exceptional kitchen and service teams.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin three-star restaurant RE-NAA in Stavanger:
1. Seamless Integration of Dining and Kitchen Space
RE-NAA features an open-plan layout where the boundary between the dining room and kitchen is blurred. There is no counter seating dividing diners from chefs, creating an immersive and buzzing atmosphere where guests can closely observe the cooking process as part of the dining experience.
2. Location in a Historic Yet Modernized Hotel
The restaurant is housed inside the Eilert Smith Hotel, a striking building dating back to the 1930s named after its architect. Despite being in a hotel, RE-NAA is far from a typical hotel restaurant, combining historic architecture with sleek, modern Scandinavian design elements such as wooden tables without cloths and a contrast between warm lounge tones and a black-dominated main dining room.
3. Exclusive Focus on a Single Tasting Menu with Local Norwegian Ingredients
RE-NAA serves only one tasting menu, emphasizing top-notch local fish, shellfish, and other Norwegian produce from fjords, forests, and pastures. This singular menu approach highlights the chef’s refined skill in balancing delicate seafood flavors with innovative techniques, reflecting a new interpretation of Nordic cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin three-starred restaurant RE-NAA in Stavanger are primarily local, premium seafood and carefully sourced produce, used with refined techniques to highlight their natural flavors. Key ingredients include:
Cured Mackerel: Served with a sauce made from horseradish milk, kaffir limes, and lumpfish roe, this dish showcases intense fish flavor balanced by creamy and citrusy elements.
Chu-toro Tuna: A fatty, tender cut of tuna prepared with Japanese influences, paired with pickled whitecurrants for acidity and a touch of wasabi for warmth, emphasizing the quality of the fish.
Squid: Poached in beurre noisette and served with black garlic cream and grilled lemon, the squid is presented with a firm yet tender texture and enhanced by complementary flavors without overpowering the seafood.
Arctic Cod: Cooked sous vide to preserve texture and succulence, accompanied by caviar, vin jaune sauce, and a subtle anchovy butter to elevate the dish's complexity and luxury.
King Crab: Featured in appetizers with ginger and yuzu, highlighting the freshness and premium quality of local shellfish.
These ingredients reflect RE-NAA’s commitment to using local Norwegian seafood and seasonal produce, prepared with precision and a restrained, elegant style that respects the natural flavors.