RE-NAA

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.

• The kitchen sits in the middle of the dining room, with chefs working at the centre of the space.
• A long tasting menu, around 20 servings, with seafood as the anchor ingredient group.
• The restaurant frames its cooking as a coastal kitchen, using fermentation and curing as everyday tools.

• Local fish and shellfish from the Rogaland coast, the core of the menu.
• Scallop, grilled, served with sea buckthorn and pumpkin sauce.
• Seafood paired with stronger, high-contrast elements to sharpen delicate flavours, a consistent house style across the tasting menu.

Seafood-driven tasting menu in Stavanger, built around ingredients from Rogaland and the surrounding coastline. The cooking leans on techniques such as fermentation and curing, and the menu runs to around 20 servings. Tasting menu: NOK 4,500 per guest. Pairings: Unique & Honest NOK 2,750, Fine & Classic NOK 7,500, non-alcoholic pairing NOK 1,750.