RE-NAA Stavanger

Awards

MICHELIN Guide

Three stars restaurant, 2024

All Michelin stars in Stavanger All Michelin stars in Norway All 3 stars Michelin in Stavanger All 3 stars Michelin in Norway

OAD

European Restaurants 2024, 212

All OAD European in Stavanger All OAD European in Norway

La Liste

La Liste, #984

All La Liste in Stavanger All La Liste in Norway

Chef

Sven Erik Renaa

Cuisine

Creative, Seafood

• 2024
• 2023
• 2022
• 2017

Dinner at Restaurant Re-Naa

on 29 Sep 2024

by Julien Walther

Lamb from Nyyyt. At three-Michelin-starred RE-NAA in Stavanger.
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#lamb #nyyyt #svenerikrenaa #threemichelinstars #norway #stavanger
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood... More

Lamb from Nyyyt. At three-Michelin-starred RE-NAA in Stavanger.
—
#lamb #nyyyt #svenerikrenaa #threemichelinstars #norway #stavanger
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

10 / 10

Dinner at RE-NAA

on 08 Aug 2024

by Gerhard Huber

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... More

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. Less

9 / 10

Dinner at RE-NAA

on 08 Aug 2024

by I. Anna A

Dinner at Re-Naa

on 23 Oct 2023

by Yves Silvain

Experience @re_naa_

- Sea urchin, finger lime, green strawberries -
- Squid, black garlic cream, grilled lemon -
- Scallop, seabuckthorn, pumpkin -
- Kvitsøy dumpling, lobster, vin jaune -
- Monkfish, chicken butter, fava beans -
- Reindeer, bone marrow, celeriac -
- Milk buns & ice cider -
- Koji, fennel, honey truffle -

And a lovely bottle @domainejacquesselosse Substance 🥂

8 / 10

Dinner at RE-NAA

on 25 Aug 2022

by I. Anna A

9 / 10

Dinner at RE-NAA

on 03 Aug 2022

by Gerhard Huber

Sven Erik Renaa runs three restaurants with completely different concepts in Stavanger. The flagship is Re-naa, his fine dining place. He recently got promoted to 2 stars in the Guide Michelin. Unfortunately during the pandemic he lost most of the brigade and in April this year his head chef Jae Bang who moved to Australia.
However, even though, totally understandably, there are some execution issues with such a young and new team, the level of cooking is extraordinarily high. Some of his main... More

Sven Erik Renaa runs three restaurants with completely different concepts in Stavanger. The flagship is Re-naa, his fine dining place. He recently got promoted to 2 stars in the Guide Michelin. Unfortunately during the pandemic he lost most of the brigade and in April this year his head chef Jae Bang who moved to Australia.
However, even though, totally understandably, there are some execution issues with such a young and new team, the level of cooking is extraordinarily high. Some of his main courses are so good, that we had to ask for an “お代わり” or encore, Japanese style of one of them. And to my great astonishment the kitchen stoically registered this request and served it without missing a beat.
I think this is clearly a candidate for a third star, once everything, past pandemic, settled in.
Regarding the service, I have seen some good front offices over the years of going to restaurants, but never, ever something so slick. Everybody is responsible for everything, they are so present and at the same time so invisible that it becomes magic. Experience dinners will love this place just because of its service. Kudos! Less

Dinner at RENAA

on 01 Jan 2017

by Jason Wang

Lemon tartlet with raspberry
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Renaa, Stavanger (July 2016)
#cityfoodsters_stavanger
#cityfoodsters_renaa