We use cookies on this site to enhance your user experience.
Re-Naa in Stavanger offers an extraordinary culinary experience that seamlessly blends the richness of Norwegian ingredients with masterful technique, earning it three Michelin stars and solidifying its place among the world's finest restaurants. The evening began with a series of inventive dishes that set the tone for what would be a memorable journey through the flavors of Norway. The meal featured delicate buckling with potato and whitefish caviar, followed by a vibrant combination of brown crab with ginger and yuzu, and an exquisite presentation of peas from Brimse paired with caviar. Each dish showcased a deep respect for local produce and an innovative approach to Nordic cuisine.
Particularly noteworthy were the dishes that stood out as exceptional. The mahogany clam from Bergen, paired with tomato, delivered a depth of flavor that was both surprising and delightful, highlighting the freshness of the seafood with a perfect balance of acidity. The sourdough bread made from emmer, accompanied by butter from Fagerdalen Stol, was a simple yet sublime offering, demonstrating the restaurant’s ability to elevate even the most humble ingredients to an art form.
The mountain trout from Sirdal, served with caviar and Vin Jaune, was another highlight. The dish was a perfect marriage of the trout’s rich, buttery texture with the subtle brininess of the caviar, all harmonized by the complexity of the Vin Jaune. The monkfish, accompanied by chanterelles, chicken butter, and peas, was equally impressive, showcasing the chef's talent in creating dishes that are both comforting and sophisticated. However, the star of the evening was the grilled lamb from Nyyyt, served with rapini and lemon thyme. The lamb was so exceptional that we found ourselves ordering it a second time, captivated by its tenderness and the exquisite balance of flavors.
Re-Naa’s menu is a testament to Sven Erik Renaa’s culinary philosophy, where each dish tells a story of the Norwegian landscape, brought to life through impeccable technique and an unwavering commitment to quality. The experience was not just about eating; it was a journey through the seasons and terrains of Norway, crafted with precision and presented with elegance. The restaurant’s intimate setting, combined with the open kitchen concept, allowed for a deeper connection with the food and the chefs, making the dining experience both personal and unforgettable.
In every aspect, from the innovative use of local ingredients to the seamless execution of each dish, Re-Naa exceeded expectations, offering a dining experience that was both profoundly satisfying and richly memorable. It’s no surprise that this restaurant has earned three Michelin stars; it is a true reflection of culinary artistry at its finest.
10 / 10
