From the White Guide Nordic 2018:

Re-Naa

Global Masters Level 87
Food rating:36/40Service rating:17/20
Chambre separéeBar menuBanqueting roomsParkingWheelchair accessVegetarian dishes
  • Address: Steinkargata 10, 4006 Stavanger
  • Phone: +47 51 55 11 11
  • Web: restaurantrenaa.no
  • Seats: 20
  • Opening Hours: Wed-Sat from 6 PM, closed from Jul 10th-Aug 15th
Re-Naa

Beacon in the west

A big patio is protected from the harsh weather outside by the giant glass-paned roof. The wind and rain seem almost cosy when you’re sipping on a biodynamic crémant and enjoying small bites from Rogaland. A king snail is brought to the table grilled in its shell before being dressed in a vinegar gelée and ramson emulsion. The snail is a chewy yet pleasant surprise, and the chef says not to worry about any heavy metals as they’ve crushed the snail in its shell themselves to measure the metals and determined that they’re in the shell. A small sandwich of bøkling, a traditional Stavanger staple of salted herring, fits well with the crémant. The toast with herring roe and mascarpone is a snack we wish were handy in times of need – like on any given Friday, to accompany the marathon-viewing of the latest Nordic noir series. A razor clam shell is dressed in fermented pear and ginger juice with droplets of jalapeño oil to give it just a little bit of heat. After a chicken liver mousse on a truffle meringue we are led into the dining room. With its open kitchen and minimalistic interior, this room has no excess decoration so that your focus is on the food, the chefs and your dining companion. The crispbread comes on a small rack with butters from cow and goat that would make anyone happy, and we put uncivilized amounts on top of the thin, flat bread. The soft creamy texture of the milkfat against the crispy, sweet bread is hard to resist. An epiphany of umami starts off the round of main courses: scallops fried in a pan with jus made with smoked scallop roe, Parmesan, kombu and truffle. White asparagus, poached oysters and a parsley coulis with the acidity of sorrel is a tribute to spring. A langoustine the size of a forearm is dressed in seaweed butter, and the salty crust matches the intense sweetness of the moist and dripping meat. Next come turbot chops with a vin jaune sauce, green cabbage sprouts and guanciale. Then a real stunner enters: beets, oven-baked for hours, are served with beef marrow and caviar. The sweet, red, moist flesh balances perfectly with the marrow and with the small salty pearls of caviar. The serving seems too small! We drink up the rest of the juice from the little bowl. A small quail, bred on an island outside Stavanger, is matured for three weeks before it’s served here, with its innards on a small toast on the side, dressed in pickled onions. The sweet, rich taste of blood and offal is almost better than the bird’s meat, which is perfectly cooked, moist and salty. The quail comes in three servings, and the last one is its leg. With a sweet, sticky glaze it is to be eaten like a lollipop, or rather as meat on a bone like our ancestors ate when gathered around the bonfire. Thank goodness those ancestors eventually discovered wine though, for without it, this meal would not have been the same. The service at Sven Erik Renaa’s restaurant is pleasant, informative and at some points cheeky, in a good way – and the food stands out as a beacon of regional tradition and innovation...

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

  • Re-Naa
  • Re-Naa

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