From the White Guide Nordic 2018:

NB Sørensen Annen Etage

Very Fine Level 70
Food rating:32/40Service rating:11/20
BarChambre separéeVegetarian dishesAmerican Express
  • Address: Skagen 26, 4006 Stavanger
  • Phone: +47 81 55 28 81
  • Web: herlige-stavanger.no/nbsorensen/
  • Seats: 50
  • Opening Hours: Tue–Sat 6–11 PM. Closed 24/12–31/12.

The taste of childhood

N.B. Sørensen’s Dampskibs expedition started up as a steamship company in Stavanger in 1876. Today it is the name of a brasserie that has been around for the last 25 years, and a more exclusive restaurant on the second floor called N.B. Sørensen Annen Etage. Annen Etage means “second floor” in Norwegian, and underlines the fact that the two restaurants have completely different concepts. The wooden floors are old and crooked, adding to the feeling of being at sea even before the first drop of wine hits your tongue. Chef Filip August Bendi is one of Norway’s strongest hopes for the next Bocuse d’Or. His traditional and creative menu suits the historic seaside location perfectly. In springtime the seafood in Stavanger is at its best – and Bendi and his team know how to make it even better. The menu is fixed and consists of four dishes, though this number generously expands by five with additional treats served in between that could easily be mistaken for regular portions. It opens with fried skrei skin, herring roe and parsley, before moving on to a taste of Norwegian childhood with the simple bread on a stick known as pinnebrød. A whale tartare is elegant and fresh and combines two classic dishes in one with its topping of horseradish cream, Kalix bleak roe, milk and nasturtiums. And the best part? We haven’t even started on the menu yet, which turns out to be loaded with the best the sea has to offer. Squid, scallops and monkfish are plated neatly and luxuriously with the first fresh greens of the year. The dessert tops all this off with an ice cream made of yellow beets and elderflower, homemade ricotta, liquorice meringue, frozen yoghurt and purple oxalis. The servings are accompanied by a traditional string of white wines. The kitchen does a great job at bringing you a truly seasonal Norwegian meal with finesse and a twist. Unfortunately, the service is a different matter. Though the timing is precise, the waiter spends more energy correcting the guests than contributing to the positive ambiance and his knowledge is limited. The staff even argue about an overcharge on the bill. It almost ruins the sweet aftertaste of warm chocolate cake dipped in ice-cold milk...

To read the whole review go to Buy The White Guide Nordic 2018.

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