FOOD AND SHOPPING
Food and shopping
Fargegaten © Brian Tallman Photography
Eat and shop better in the culinary region S tavanger Did you know that Stavanger is one of the few cities in Norway
with several MICHELIN Stars restaurants? Stavanger is fortunate enough to have talented chefs and food experts in abundance.
More than a few national and international food enthusiasts point to Stavanger as the culinary region number one in Norway.
Stars and distinctions
Apart from Norway’s capital, Stavanger was the first Norwegian
RE-NAA, Stavanger © Renaa Restauranter
city to receive a MICHELIN Star in 2016, thanks to the restaurant
RE-NAA, which since this has received (and retained!) another star in the MICHELIN Guide Nordic. Sven Erik Renaa and Torill Renaa
Local ingredients
and the couple is constantly adding new food concepts to Stav
cuisine at several top-notch restaurants if you’re
are the passionate pair behind the two-star adventure RE-NAA,
anger’s food map. The critically acclaimed restaurant Sabi Omakase, led by Roger Asakil Joya, received its MICHELIN Star in 2017 and
has since retained it. Joya is equally adding new restaurants to the
region’s food arena. Moreover, the Stavanger restaurant Tango also has distinctions from MICHELIN, a strong testimony to the region’s status as a food region in Norway.
You can of course satisfy your needs for excellent not necessarily after a MICHELIN Star restaurant. Restaurants tempt with shellfish, seafood, lamb, beef, poultry, vegetables, herbs, and fruit from local producers. The mild, humid climate in the Stavanger region makes it particularly favourable to cultivate the land. This means that most
of the ingredients do not have to travel very far, and competent chefs know how to appreciate
this. The region is a major producer of tomatoes, parsley, potatoes, beets, cucumbers, and other vegetables. For example, the region accounts
for 80 per cent of the cucumber production in Norway. Roger Asakil Joya, Sabi Omakase © Moxey
