Victoria Hotel Magasin 2012 by Nyhetstjenester AS

>> lucky in love the new concert house thomas dybdahl the perfect steak <<

PHONE NUMBERS Front desk Big Horn Steak House Holmen Bar Conference department Banqueting

dial 9 dial 191 dial 190 dial 180 dail 754

CONTENTS

Editor in Chief Nyhetstjenester AS

Writers/journalists

Hotel information Victoria Conference Big Horn Steakhouse restaurant Lucky in Love Holmen Bar Gourmet Restaurant Nero Hotel history Things to do in Stavanger Local artist: Thomas Dybdahl Gift ideas from Stavanger The new concert house Tin can labels: "The Iddis" Upgrade

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Mark Lewis Lars VedĂ¸y Andreas Knudsen Tonje Pedersen HAns Martin Underdal thea steen elisabeth krey jenssen Pierce crocker

Editor Jennifer Hidalgo

Art director Ole-JĂ¸rn Borum

Print GUNNARSHAUG TRYKKERI

Cover photo Emile ashley

Victoria Hotel Skansegaten 1 4006 Stavanger Tlf: +47 51 86 70 00 Fax: +47 51 86 70 10 victoria@victoria-hotel.no

Historical

Victoria Hotel’s values encompass what is genuine, contemporary and classic. I want to highlight our classical identity through Victoria’s unique historical surroundings.

surroundings

Stavanger is bustling with confidence It holds today’s most prominent economic cluster outside of Oslo in Norway. And Victoria Hotel is proud to say we’ve followed the whole course of development. Today, we present a classic hotel that is genuine, contemporary and truly represents hospitality and quality in our region. Our vision is to give you, our honoured guest, a unique experience from Stavanger city’s longest-established hotel, which is rich in traditions. We base everything we do on being genuine. To me, this means respectful, sincere and personal service, providing our guests with hearts and hands that are ready to help. In the process of building one of Norway’s finest hotel staffs — I need not be bashful about them — we emphasize thoughtfulness and substance. Our employees know the value of giving a smile both to our guests and to each other. Our employees are proud, loyal and committed, something you can tell from meeting the same faces and the same smiles when returning to Stavanger years after your last stay. We are dedicated to preserving the neo-Renaissance building — one of three in Stavanger — for our guests. Victoria aims to charm the most travelled visitors — just as we did in those preliminary days of British, German and American tourism to Norway one hundred years ago. To be historical with regards to architecture and style is one thing. It is another to channel tradition into something tangible in terms of excellent service. The last of Victoria’s triad of values is maintaining a contemporary perspective, a quality that translates into a variety of dining opportunities. Big Horn Steak House offers generous servings of barbeque in an informal setting; while Restaurant Nero is an enticing option for fine dining. Nero serves modern Italian cuisine, something quite unlike traditional Italian cooking. The last gem among our contemporary offerings is the inspiring Holmen Bar, serving our Norwegian championshipwinning cocktails. My wish is that you, as our guest, will find your needs and wishes honoured at all times during your stay at Victoria Hotel.

Catrine A. Vedøy Hotel Manager

Photo: Kjetil Myhre

IF the alarm sounds, please:

Skulle alarmen gå ber vi deg om å:

• Bring your room key. • Leave the room. Do not take your belongings. • Close the door as you leave. • Leave the building through one of the exits. In addition to the main stairs, there are emergency exits at the end of each corridor. • Assist those in need. • Do not use the elevator/lift! • Report to the meeting point in front of the hotel.

• Ta med romnøkkelen, du kan bli tvunget tilbake • Forlat rommet, la dine eiendeler være igjen • Lukk døren bak deg • Ta deg ut en av hotellets utganger, i tillegg til hovedtrappene finnes det nødutganger i enden hav hver korridor • Assistér trengende • Bruk ikke heisen! • Møt opp og rpportér til møtepunktet foran hotellet

Please also keep in mind:

Vi ber deg også være oppmerksom på følgende:

During an alarm, do not phone the front desk unless you have returned to your room for safety reasons, and/or are disabled and need assistance. The front desk will not be able to handle calls from all rooms at the same time, thus hindering those in need of assistance.

Ved alarm vil ikke resepsjonen ha kapasitet til å besvare alle telefonsamtaler. Vi ber om at du ikke kontakter resepsjonen med mindre du er innesperret og/eller trenger assistanse til å komme deg ut.

When the alarm sounds, all fire doors will automatically shut. These metal doors are designed to withstand fire and are heavy. They may seem hard to open but are never locked. Use extra force if necessary to open and exit. Shut the door behind you. Locate your nearest exit. There’s an exit at the end of each corridor. Please take a few minutes to locate them. Never use the elevator/lift during alarms. When you have left the building, please report to the emergency staff at the parking lot across the road from the hotel’s main entrance. A detailed plan of your floor is displayed by the entrance to your room.

Ved alarm vil alle branndører i korridorene lukkes Branndører er tunge metalldører designet til å tåle påkjenninger ved en eventuell brann. Disse dørene kan derfor virke tunge å åpne, men de vil likevell aldri være låste! Bruk kraft til å åpne døren og sørg for at ingenting hindrer døren i å lukke seg bak deg. Finn den nødutgangen som er nærmest deg. Det finnes en nødutgang i enden av hver korridor. Vi ber deg om å bruke et minutt på å lokalisere dem. Bruk aldri heisen i et nødtilfelle. Når du er trygt ute av bygningen ber vi om at du rapporterer til parkeringsplassen tvers over veien fra hotellets hovedinngang. En detaljert plan over din etasje finnes ved inngangen til hvert rom.

South - Øvre Holmegate

Assembly point

North - Nedre Holmegate

MENU FROM 4 PM TO 11 PM Onion soup

MENU FROM 7 AM TO 4 PM 89,-

Pasta salad with bread

109,-

Chicken wings

135,-

Club sandwich

89,-

Grilled salmon

258,-

Cold plate with salmon

89,-

Beef burger

189,-

Hot dish of the day

Mexican pepper steak

319,-

T-bone steak

309,-

Crème brûlée

109,-

Peanut brownie

149,-

To order room service please dial 9.

99,-

MENU FROM 11 PM TO 7 AM Sandwich of the day

89,-

Meny fra kl 16:00 til 23:00 Løksuppe

MENY FRA KL 07:00 til 16:00 89,-

Dagens pasta salat

109,-

Kyllingvinger

135,-

Club sandwich

89,-

Grillet laks

258,-

Koldt tallerken med laks

89,-

Hamburger med tilbehør

189,-

Dagens varmrett

Meksikansk pepperbiff

319,-

T-bone steak

309,-

Crème brûlée

109,-

Peanut brownie

149,-

For å bestille – trykk 9 på telefonen.

99,-

Meny fra 23.00 – 07.00 Dagens sandwich

89,-

5 Photo: Kjetil Myhre

AIRPORT EXPRESS BUS stops right outside the hotel and is an inexpensive an efficient alternative to taxies. The trip takes about 25 minutes. Contact the front desk for timetable and prices or see www.flybussen.no BIG HORN STEAK HOUSE is open Monday through Saturday from 4 PM to 11 PM and Sunday from 2 PM to 10 PM. See www.bighorn.no for more information or contact the restaurant. BREAKFAST is included in your room price Monday through Friday 6.30 AM to 10 AM Saturday 7 AM to 11 AM Sunday 8 AM to 11 AM CHECK OUT TIME is at noon, unless otherwise agreed. GOLF Book tee time and pay your green fee at the front desk to play at Stavanger Golf Club, only 4 km from the hotel. GYM Our guest can workout for a charge at SATS gym. If you have a Rica silver or gold card, you may exercise for free at SATS. Contact the front desk for more information or see www.sats.no HOLMEN BAR is open from 4 PM to 1.30 AM Monday through Saturday. Closed Sunday. ICE DISPENSER is located by the elevator/lift on the third floor. INTERNET is wireless and free for all guests. Username and password should be displayed on your desk. Guest PC in the lobby is free of charge. IRONING ROOM is located on the fifth floor. Make a right turn from the elevator and walk around the corner. LAUNDRY/DRY CLEANING is available Monday through Friday. Please hand in your laundry by the front desk by 9AM. Use the plastic bags in your closet, and fill out the form.

RESTAURANT NERO Dining at Restaurant Nero is not for those in haste. Make sure to set aside the whole evening for a culinary experience that engages the mind as well.

tuesday to saturday from 6 PM

MOBILE PHONE CHARGERS may be borrowed at the front desk. We have a small selection of chargers. RESTAURANT NERO is open Tuesdays through Saturdays from 7 PM. Reservations at +47 51 55 21 19 or www.restaurant-nero.no RICA hotels are represented with over 80 hotels in Norway and Sweden, and partner hotels in Denmark, Finland and Scotland. Get your Rica card today and enjoy member advantages. Read more about it at www.rica.no ROOM SERVICE may be ordered 24 hours a day. See menu on page 5. TELEPHONE in your room can be used by pressing 0 for an outside line, and then by dialing any number within Norway. To get an international line, dial 000. To reach another room, dial the room number. Other phone numbers: Front desk/room service 9 Big Horn Steak House 191 Holmen Bar 190 Conference dept. 180 EMERGENCY NUMBERS: FIRE 0 110 POLICE 0 112 AMBULANCE 0 113 TOILETRIES may be purchased at the front desk. We have a wide selection. WAKE-UP CALL is booked at the front desk. WATER BOILER may be borrowed from the front desk. Free coffee and tea buffet on the ground floor.

SATS For guests at Victoria Hotel a day pass to SATS fitness centre is only NOK 100 per day. If you have Ricaâ&#x20AC;&#x2122;s silver or gold card, or paid for a junior suite, you can exercise for free. The fitness centre is just a two-minute walk from the hotel. Ask at the reception desk for more information.

Monday to Thursday From 6 AM to 10 PM Fridays From 6 AM to 9 PM Saturdays From 9 AM to 6 PM Sundays From 10 AM to 8 PM

generell informasjon FLYBUSSEN stopper like ved hotellet, og turen ut til flyplassen tar ca. 25 minutter. Henvend deg i resepsjonen for rutetider og priser, eller se www.flybussen.no BIG HORN STEAK HOUSE er åpen mandag til lørdag fra klokken 16.00 – 23.00, og søndag fra 14.00 – 22.00. Meny finnes på www.bighorn.no eller i resepsjonen. FROKOST er inkludert i romprisen. Mandag – fredag 06.30 – 10.00 Lørdag 07.00 – 11.00 Søndag 08.00 – 11.00 UTSJEKK er klokken 12.00, om ikke annet er avtalt. GOLF Kun 4 km fra hotellet finnes Stavanger Golf Klubb. Henvend deg i resepsjonen for mer informasjon og priser. TRENING Våre gjester har muligheten for å trene på SATS treningssenter, som ligger like ved hotellet. Henvendelse i resepsjonen for priser og mer informasjon eller på www. sats.no. Om man har Rica Silver eller Rica Gold kort, er trening på SATS kostnadsfritt. HOLMEN BAR er åpen fra 16.00 – 01.30 mandag til lørdag. Baren er stengt søndag. ISMASKIN finnes ved heisen i 3. etasje. TRÅDLØST INTERNETT er gratis for alle hotellets gjester. Brukernavn og passord skal ligge godt synlig på hotellrommet. Gjeste PC ved resepsjonen er også mulig å benytte seg av gratis. STRYKEROM finner man i 5. etasje. Ta til høyre fra heisen, og så rundt hjørnet, så finner man strykerommet. VASK/RENS er tilgjengelig mandag til fredag. Lever inn tøy i resepsjonen innen 09.00. Benytt plastposen som ligger i skapet på rommet, og fyll ut skjema.

BIG HORN STEAK HOUSE This popular restaurant proudly serves up steak house traditions in an informal atmosphere, with professional service and tender, juicy steaks. Welcome to a genuine and tasty experience in a unique setting.

Monday to saturday from 4 Pm to 11 pm Søndag from 2 PM to 11 PM

MOBILLADER kan man låne i resepsjonen. Vi har et lite utvalg av mobilladere. RESTAURANT NERO er åpen fra tirsdag til lørdag fra 19.00. Man kan reservere bord på tlf +47 51 55 21 19 eller www.restaurant-nero.no RICA kjeden har over 80 hoteller i Norge og Sverige, samt partnerhotell i Danmark, Finland og Skottland. Bli medlem i Ricas fordelsprogram i dag, og få gode medlemsfordeler. Mer informasjon på www.rica.no ROMSERVICE er tilgjengelig 24 timer i døgnet. Se meny på side 5. TELEFON på hotellrommet kan benyttes til telefonsamtaler ut ved å trykke 0, og deretter telefonnummer (dette gjelder innen Norge). For å ringe internasjonalt ring 000. For å ringe til annet rom slår man kun romnummeret. Andre viktige telefonnummer: Resepsjon 9 Big Horn Steak House 191 Holmen Bar 190 Kurs og selskaps avdeling 180 NØDNUMMER BRANN 0 110 POLITI 0 112 AMBULANSE 0 113 TOALETTSAKER kan kjøpes i resepsjonen. Vi har et stort utvalg. VEKKING bookes i resepsjonen. VANNKOKER kan lånes i resepsjonen. Gratis kaffe/te buffet finner man i 1. etasje.

Holmen Bar at Victoria Hotel is the perfect meeting place when going out to eat, to the theater, to a concert or on a date.

Monday to saturday from 4 Pm to 1.30 Am

Holmen Bar prides itself on having the largest selection of whiskey in Stavanger, which along with a vast choice of cocktails, makes Holmen Bar the perfect meeting point.

...and let Victoria Hotel Conference take care of the details. Our conference organisers have a genuine desire to do their utmost for our guests. Our facilities boast state-ofthe-art technical aids that will exceed your expectations, and classic surroundings that are faithful to our history.

Victoria Hotel gives you a unique conference experience. For over a century, the hotel has played host to all kinds of gatherings. Our experience and historical traditions make Victoria Hotel a great place to visit, whether for several days or just a couple of hours. Bjørn L. Vaaland of Utdanningsforbundet Rogaland explains why the hotel is a natural choice for instruction when conference space is needed. “Victoria hotel is the obvious choice for many of our courses. The location is an advantage. Our participants come from all over Rogaland. The hotel is a convenient distance from the Express terminal (Hurtigbåt terminalen), the train station and the bus station. This means that many people can attend day

Victoria Hotel Conference Booking Office Hours Mon - Fri 08:00 to 16:00 Conference Manager Ann Margreth Bore dial 180 (or call +47 51 86 71 80) e-mail amb@victoria-hotel.no

courses. An equally important factor is the experience of staying at a venerable hotel, and it is well-suited for two-day instruction. Our course participants receive friendly and updated rooms, with a lot of history and comfort as well". “The hotel’s conference department is always serviceminded, and helps us solve any challenges that arise. Different venues at the hotel are able to accommodate many of our special needs. In particular, Victoria Hall is our first choice on many occasions. We have several reasons for choosing the hotel, which is up-to-date and modern.”

Venues with capacity Banquet Hall

Seats 80 persons in classroom set-up, 180 in cinema set-up

Victoria Hall

Seats 120 persons in classroom set-up, 180 in cinema set-up

Hvelvet

Styrerommet

Lensmannskontoret

DIREKTĂ&#x2DC;REN

Seats 40 persons in classroom set-up, 50 in cinema set-up

Seats 30 persons in classroom set-up, 40 in cinema set-up

Seats 20 persons in classroom set-up, 30 in cinema set-up

Seats 10 persons

All venues have modern facilities such as a projector, canvas, wireless Internet and an audio system. 9

Informal atmosphere, professional service and tender, juicy steaks.

BIG HORN STEAK HOUSE is inspired by American barbeque and prides itself in holding onto a genuine steak house custom with its traditional and informal atmosphere, professional service and tender, juicy steaks. The concept is simple, but maintains quality service and products at affordable prices. Fast delivery and an informal, relaxed attitude is the hallmark of our waiters. Please stop by to see our generous menu and reserve a table. You may also make reservations by dialing 192 during hours of operation, or book online at www.bighorn.no.

big horn steak house OPEN Mondays to Saturdays From 4 PM to 11 PM SundaYs From 2 PM to 10 PM

Handle your meat Let the chef from Big Horn tell you how to do it right

There is no country that produces better aged beef than Norway. And I know that you often do nothing more with a good steak than a simple grilling or broiling. Because the meat is so good, you get excellent results that way. There are plenty of people who insist that doing anything more would ruin it.

eyes to endless possibilities. Most people think the filet or tenderloin is the best cut. It is probably the most tender, but “best” is up for debate. Filets sacrifice flavour for tenderness and usually rely on some outside agent to give them a stronger flavour. Ribeyes have killer flavour but tend to be on the fatty side. The New York strip falls somewhere in between.

The meat is absolutely the most important part of the process. And knowing what cut you like will open your

You can use only salt and pepper.

If you are using quality meat, then you shouldn’t need anything else for seasoning. Minimalism is the key. Too many flavours and you mask the true taste of beef. Depending on the cut, I use a little olive oil, salt and fresh, coarse ground pepper. That’s really all you need.

>Put it on the heat.

Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning it over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top, approximately 4-6 minutes for a 1-inch steak or 8-10 minutes for a 2-inch steak.

Don't stab it!

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Pay attention! Remember, you are only grilling for a short time. Great steaks demand constant attention. Once they hit the grill, stay with them. Rest for 3 minutes

All steaks need to sit a few minutes before being served. The high heat tends to tighten the protein. Transferring the steak to a warm platter for 3 minutes will allow the juices to return to the center of the meat. These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc.

The proper way to turn is with tongs or a spatula. Never, ever, stab the meat with a fork. This will cause all the juices to run into the coals and create a flavourless, dry steak.

Thickness 1" 1 1/2" 2"

Rare

Medium

Well done

Heat

6-8 min

8-10 min

10-14 min

High

8-10 min

10-12 min

12-16 min

High

12-16 min

16-20 min

20-24 min

Medium

lucky in love TeKST: Tonje Pedersen FOTO: EMILE ASHLEY

Da Trond Petter og Eilen fortsatt ville gifte seg etter 13 år som kjærester, lå det ekte kjærlighet i kortene. I september sto drømmebryllupet på Victoria Hotel i Stavanger.

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En midtsommerdag i 2010 satt Trond Petter Sjursen på jobb. Det var rolig, og han surfet litt på nettet da han plutselig kom over en annonse som sa «Vinn drømmebryllupet», signert Victoria Hotel i Stavanger. Uten å tenke seg om begynte Trond Petter å fylle ut skjemaet, mens han tenkte på Eilen, kjæresten, samboeren og moren til deres tre år gamle datter Serina. Paret hadde så vidt snakket om å gifte seg – en eller annen gang i framtiden. Men de var ikke forlovet, og de hadde heller ingen konkrete planer. Egentlig ønsker de å være gift, men alt stresset med å organisere bryllupet virket lite forlokkende. Juliparet: – Vi har snakket om at hvis vi engang skulle finne på å gifte oss, måtte det skje i en sjømannskirke et eller annet sted ute i verden, kanskje på Azorene. Ingen av oss har ønsket et tradisjonelt norsk kirkebryllup, sier Trond Petter. Noen dager senere ringte mobiltelefonen. Det var fra Victoria Hotel. Han og Eilen var plukket ut til å delta i semifinalen for å bli juliparet – ett av seks par som skulle gå videre til finalen i konkurransen om det store drømmebryllupet. Trond Petter fikk beskjed om å møte opp til trekningen i

Stavanger dagen etterpå. Kanskje han skulle ringe Eilen for å fortelle om konkurransen? Uvanlig frieri: Da Trond Petter ringte, fikk han ikke helt den reaksjonen han hadde håpet på. – Eilen var på vei til et møte og virket stressa i telefonen. Hæ? Hva snakker du om? sa hun. Til slutt gikk hun med på å delta i konkurransen, men hun hadde ikke tid til å dra til Stavanger. Dette var det nærmeste vi kom et frieri, smiler Trond Petter. Mens han lette etter riktig adresse i Stavanger neste dag, fikk han en telefon fra markedssjef Lars Vedøy i Victoria Hotel. – Du og Eilen har blitt trukket ut til å være juliparet, sa markedssjefen. Paret smiler til hverandre fra sofaen hjemme i rekkehuset i Sandnes, hvor vi møter dem etter at det meste er overstått. De sitter avslappet og forteller om bryllupsplanene, organiseringen og bryllupet. Det er stille i huset. Datteren på fire år og sønnen på sju måneder sover. Eilen og Trond Petter har det som småbarnsforeldre flest. De lever en hektisk hverdag og føler som mange at døgnet har altfor få timer. Minstemann våkner en del på nettene, og overskuddssøvn er sjelden vare.

– En dag sa sjefen min at jeg måtte se meg rundt i lokalet. Han mente det var en gutt der som jeg var forelsket i, men jeg svarte at det ikke stemte. Da oppdaget jeg Trond Petter og sa til sjefen min at han hadde helt rett, forteller Eilen.

Hemmelig gravid: Det store drømmebryllupet er et ledd i feiringen av 110-årsjubileet til ærverdige Victoria Hotel i Stavanger. Konkuransen har vært åpen for gifteklare par, og det seirende paret fik et storslått bryllup til en verdi av 280.000 kroner. I pakken lå alt fra utdrikningslag, brudeklær og blomster til en storstilt fest med all tenkelig oppdekning og overnatting i brudesuiten på Victoria Hotel. Hotellet gikk bredt ut med påmelding til konkurransen via internett. Hver måned fra mars til august ble ett semifinalepar trukket ut. Etterpå skulle parene konkurrere mot hverandre en lørdag i Stavanger sentrum. Da finaledagen kom, hadde Eilen fremdeles ikke fortalt noen at hun var gravid med barn nummer to. – Jeg følte meg litt kvalm mens jeg syklet rundt i Stavanger, forteller Eilen. Finalen gikk ut på å svare på spørsmål hos sponsorene i konkurransen. Deltakerne som fikk flest poeng, skulle få drømmebryllupet. Outsiderne Eilen og Trond Petter, som hadde kastet inn en kjapp søknad kort tid i forveien, fikk flest riktige svar i konkurransen. – Det var litt absurd, men veldig morsomt, sier Trond Petter.

Begynte på Videoverden: Det har gått 14 år siden Trond Petter og Eilen traff hverandre på jobb i en videobutikk i Sandnes. – Det var ei søt jente som søkte jobb på Videoverden, hvor jeg allerede hadde jobbet en stund, forteller Trond Petter. Han syntes jenta var både åpen og blid – og veldig søt. – Men da tenkte jeg at hun var veldig ung – bare 19 år, mens jeg var 24. Det betyr ganske mye i den alderen, sier Trond Petter. Uansett ble de to etter hvert godt kjent mellom reolene i butikken. Mens kundene leide filmer og spurte etter nyheter, hadde Trond Petter og Eilen det morsomt sammen. Senere, under et julebord med jobben, oppsto det søt musikk. – En dag sa sjefen min at jeg måtte se meg rundt i lokalet. Han mente det var en gutt der som jeg var forelsket i, men jeg svarte at det ikke stemte. Da oppdaget jeg Trond Petter og sa til sjefen min at han hadde helt rett, forteller Eilen. Ekte kjærlighet. Eilen smiler og virker litt småflau over å fortelle om starten for 14 år siden – starten på det som skulle bli et langt liv og ekteskap sammen med Trond Petter. I dag er de to enige om at forholdet er preget av samhold og harmoni. Nettopp dette ble hovedpoenget i brudgommens tale under middagen på Victoria Hotel. >>>

HĂ¸yland kirke i Sandnes satte en vakker ramme om vielsen til Trond Petter og Eilen, som vant drĂ¸mmebryllupet hos Victoria Hotel i Stavanger.

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– Etter 14 år vet jeg det meste om Eilen, og hun vet det meste om meg. Vi kjenner humøret og vet alt om hverandres styrker og svakheter. Når vi allikevel vil gifte oss, så må det være ekte kjærlighet, sa Trond Petter. I sin tale valgte Eilen å legge vekt på parets felles verdier. – Jeg sa blant annet at vi aldri har vært uenige om grensesetting. Jeg føler at krangling om oppdragelse er en klassiker hos mange. Vi er veldig forskjellige, men vi er så enige om verdier. Dette er mye av grunnen til at vi har det så bra sammen, sier Eilen.

Lucky in Love Eilen and Trond Petter won a dream wedding worth 280,000 kroner. Real love was written in the stars when, after 13 years together, Trond Petter and Eilen finally got married. One warm summer day in 2010, Trond Petter Sjursen was at work. It was quiet, and he was surfing a bit on the Net when he came across an ad that said, “Win your dream wedding,” sponsored by the Victoria Hotel in Stavanger.

D-dagen: I september sto bryllupet. Eilen og forloveren ble stylet på Hårspray i Stavanger. Da bruden kom inn i en The Big Dream Wedding was part of the 110th anniversary vakkert pyntet Høyland kirke i Sandnes, var hun et syn. celebrations for the venerable Victoria Hotel. The competition – Jeg syntes hun var så fin, sier Trond Petter. was open to couples, and the winning pair would receive – Han var veldig flott der han sto og ventet, smiler Eilen. a grand wedding worth Mens bruden gikk oppover 280,000 Norwegian kroner. kirkegulvet, smilte hun til The package included alle som var kommet for everything from bachelor å se vielsen. Da paret ga parties, bridal clothing and hverandre sitt ja, føltes det flowers to a massive party helt riktig: Etter vielsen i domkirken ventet with everything you could – Det var akkurat sånn det imagine on the table, and Victoria Hotel med en festpyntet skulle være. Det føltes «meant accommodation in the to be», sier Eilen fornøyd. bankettsal, nydelig middag og en bridal suite at the Victoria – Vi trengte bare litt hjelp for Hotel. morsom og storslagen fest. Eilen å få det gjort, legger Trond Petter til. var imponert over bankettsalen, The hotel had detailed plans, and invited couples som er like gammel som det Etter vielsen i domkirken to enter the competition ventet Victoria Hotel med en tradisjonsrike hotellet. via the Internet. One semifestpyntet bankettsal, nydelig final couple was drawn middag og en morsom og every month from March to storslagen fest. Eilen var August. The couples would imponert over bankettsalen, then compete against each som er like gammel som det tradisjonsrike hotellet. other in Stavanger. – Gjestene storkoste seg, og det hele ble en fantastisk dag, konkluderer Eilen. Festen på Victoria Hotel inkluderte The participants who received the most points, would win a mat, vin, kaker og dessert til 60 personer – servert etter alle dream wedding. The outsiders Eilen and Trond Petter, who kunstens regler av hotellets betjening. Etterpå fikk paret og had quickly thrown together an application, got the most gjestene servert nattmat fra Big Horn. correct answers in the competition. Klærne kom fra Brudesalongen i Stavanger, og Flaggruten spanderte to separate utdrikningslag med båt. Rica Bergen Hotel ga to overnattinger for ti personer med champagnekurs, og Rica Maritim i Haugesund sto for to overnattinger for ti personer med middag. Fotograf Emile Ashley stilte opp gratis en hel dag, og Galleri Kristina leverte gifteringer. Kort og trykksaker i alle fasonger kom fra Duette Design og Copyshop, dansekurs ble gitt av Ragnes Danseskole, og restaurant Nero spanderte seksretters middag for tolv personer. Rett før bryllupet leverte frisør Hårspray i Stavanger full brudepakke med prøvetime. Til sammen kom regningen på 280.000 kroner – med null i egenandel for Eilen og Trond Petter.

“It was a bit absurd, but very funny,” says Trond Petter. The wedding was held in September. Eilen and the best man were styled at Hair spray in Stavanger. When the bride arrived at a beautifully decorated Highland church in Sandnes, she was a sight.

For alltid: Etter at det glade brudeparet nå har sagt ja til å leve resten av livet sammen og feiret lykken sammen med venner og familie, venter den siste gaven fra sponsorene bak drømmebryllupet. Dette er en flytur med Widerøe til Aberdeen, hvor SkeneHouse står klar med overnatting i hotellsuite. Og som Eilen har forklart til datteren på fire; – Nå skal mamma og pappa være kjærester for alltid.

After the ceremony in the church, Victoria Hotel awaited with a decorated banquet hall, a delicious dinner and a magnificent party. Eilen was impressed with the banquet hall, which is as old as the hotel itself. “The guests enjoyed themselves. It was a fantastic day,” says Eilen.

“She was so beautiful,” says Trond Petter. “He was very handsome, where he stood and waited,” says Eilen. While the bride walked up the aisle, she smiled at everyone who had come to see the ceremony. When the couple said “yes” to one another, it felt just right. “It was exactly how it should be. It felt meant to be,” says Eilen. “We just needed a little help to get it done” says Trond Petter.

Paul Lithun, the bar manager at Holmen Bar know hows to shake it.

the chills @ holmen bar

Holmen Bar at Victoria Hotel is the perfect meeting place when going out to eat, to the theater, to a concert or on a date.

Holmen Bar i Victoria Hotel er det perfekte sted og møteplass når man skal ut å spise, gå i teateret, på konsert eller revy.

Decorated with stylish furniture and good background music, the bar will give you the right atmosphere for a great evening.

Innredet med stilige møbler, og god bakgrunnsmusikk – vil baren gi dere den riktige stemningen som skal til for en god start på kvelden.

Holmen Bar prides itself on having the largest selection of whiskey in Stavanger, which, along with a vast choice of cocktails, makes Holmen Bar the perfect meeting place.

Holmen kan invitere til regionens største utvalg av Whisky, samt et godt utvalg av Cognac. I tillegg er baren kjent for sine mange gode cocktails.

The Holmen Bar staff won, for the fourth consecutive year, the trophy for best cocktail in our region — and will be represented in the Norwegian Championship in February 2012, in Stavanger. Therefore we invite you to taste a selection of our famous cocktails. We’re sure they’ll become some of your favourites too.

Holmen Bar tok i 2011 for fjerde år på rad hjem vandrepokalen for beste cocktail i regionens kvalifisering til Norgesmesterskapet som skal arrangeres i februar 2012, i Stavanger. Vi inviterer dere derfor gledelig inn for å smake et utvalg av våre cocktails – slik at også dere kan få nye favoritter.

Vår populære bar ved resepsjonen Åpen mandag til lørdag fra 16:00

Frozen strawberry Daiquiri

brain freeze

Our popular bar by the lobby Open Monday to Saturday from 4 PM

mojito

This frozen concoction is perfect for summer afternoon sipping. It's fruity, refreshing and cool!

We're sorry to say, but this heavenly mango treat will make you comming back for more, and more...

Minty, fresh, sweet and cool. The mojito has become a classic. Here how to make your own:

4 cl rum 1 cl lime juice 6 ice cubes 4 strawberries, sliced 2 tsp sugar

Recipe is know only to the Holmen Bar staff, so you will just have to come down stears for a sip. But before you do cancel you other plans for the night...

10 fresh mint leaves 1/2 lime, cut into 4 wedges 2 tablespoons caster sugar 1 cup ice cubes 45 ml white rum 125 ml soda water

Blend all together in blender until smooth. Serve and enjoy with a slice of lime.

Use a muddler to crush leaves, lime and sugar into a glass, topp off with ice and stir in rum and soda.

It could be the entrance to an upscale gentlemen’s club in Paris, or a refurbished petit boutique hotel in Stockholm, but the southeast-corner entrance of Victoria Hotel opens to an intimate gourmet restaurant in the basement — Restaurant Nero. It’s easy to feel that you are about to have an underground experience as you descend the stairway.

Text: Lars H. Vedøy Photo: Hung Ngo

Besides the main dining room, Restaurant Nero has an intimate chambre séparée that seats 14 persons. It also has a kitchen corner with a bar and a few tables. Restaurant Nero opened in late 2008 and was an Italian-inspired kitchen. Today owner Cato Ødegaard says; “We are inspired by international cuisine, and the Italian idea is much less present. Still there are a few hints of Italy – but it will be up to you to find them”. Dining at Restaurant Nero is not for those in haste. Make sure to set aside the whole evening for a culinary experience that engages the mind as well. Restaurant Nero chooses locally produced ingredients when available. The Stavanger region has a cluster of great producers, ranging from lamb and pork to hand-massaged ham, and seafood such as sea urchins, halibut, lobster and shrimps. The area also supplies fresh vegetables, herbs and dairy products. Together these products make Stavanger one of the most exciting culinary regions in Northern Europe, and with restaurants like Nero, one does not have to travel far to experience it.

RESTAURANT NERO OPEN Tuesdays to Saturdays From 6 PM For booking see www.restaurant-nero.no or call +47 51 55 21 19

a landmark

for 112 years Text: Hans martin underdal Photo: emile ashley | Kjetil Myhre | Dreyers samlinger

In 1900, Stavanger’s Victoria Hotel opened to the public. Finally, Stavanger could compete with Bergen and Christiania (Oslo) in terms of the growing number of foreign visitors.

This was long before the oil age, but already Stavanger was a town of strong growth. Three men from Bergen named Nielsen, Platou and Angell believed in Stavanger — and built the first luxury hotel in town. Victoria Hotel was undoubtedly the largest and one of the most striking buildings in Stavanger. The location of Victoria Hotel was no coincidence. The area was a gateway for traders who came by sea, the import and export activity was high and steamships were her to stay. Business flourished in Stavanger, and most residents had ties to trading and the main industry — canning. Maybe the main reason why Nielsen, Platou and Angell built the magnificent Victoria Hotel was that it was necessary to have good hotel accommodations to attract visitors. The first decades of the hotel’s history were marked by a revolving door of owners, and even more directors. The hotel’s ground floor was rented out to several different businesses. You could find both a cigar boutique, cinema and Bennett’s Travel Agency, all in the same building. In the first fifteen years of the century the influx of tourists increased, until World War I started in autumn of 1914. The war led to a resurgence in other parts of Stavanger’s business life — especially the shipping industry and canning industry. Christian Bjelland & Co bought Victoria Hotel to find good company offices, and the hotel operations were taken over by three native Stavanger men Iversen, Kvia and Vaaland. It was not easy to run a hotel during the war, and once again the hotel had five years with several owners and directors.

After the great war tourist traffic again increased. Sola Airport opened in 1938, which created optimism for the future. But once again, war shook the world. Victoria Hotel was almost immediately requisitioned by the Germans. During the war the Germans completed the Southern Railway, so Stavanger had a train connection to the Oslo. In the years following the war, the tourist industry grew once again. Rudolf Hodne entered the hotel industry as Stavanger took a serious step into the oil age. After the first findings at the Ekofisk field in 1969, it didn’t take long before the city was the country’s uncrowned oil capital. Hodne took over the majority of shares in the company, and then expanded, modernized and renewed. In 1988 Rudolf Hodne’s son, Rolf Smedvig Hodne, assumed the director’s chair. In 2000 Victoria Hotel celebrated 100 years, and the celebration was marked with a number of modernizations, the establishment of Holmen Bar and other major improvements. Early in 2009, Catrine A. Vedøy was asked to take a seat at the director’s desk after working in the organization since 2004. Catrine A. Vedøy is still the director of Victoria Hotel today.

Anno 1900

Now and then: Bottom photo from 1912, compared to a recent photo of the hotel.

EXCITING ENTERTAINMENT, EXCELLENT BARS/NIGHTCLUBS, DINING

DINING

BARS/NIGHTCLUBS

ENTERTAINMENT

BIG HORN Victoria Hotel If you like it big, and if you like it grilled, then you should take in your dinner at Big Horn Steak House. This casual “meatery” offers generous portions and a warm atmosphere.

HOLMEN BAR Victoria Hotel Other bars can boast as much as they like about being the best, but Holmen Bar has the trophy to prove it. Pop in for an award-winning drink or two.

ROGALAND TEATER Teaterveien 1 Every year, the Rogaland Teater presents approximately 12 productions in four different venues: Hovedscenen, Intimscene, Kjellerteatret and Teaterhallen.

restaurant nero Øvre Holmegate 8 by Victoria Hotel Fine international cuisine with hints of Italy. See article on page 20.

BØKER & BØRST Øvre Holmegate 32 Great company, cozy surroundings and a charming atmosphere whether you are meeting up with friends or having drinks with a date.

Gaffel & karaffel Øvre Holmegate 20 by Victoria Hotel Restaurant with appetizers or full à la carte — you choose. Add a generous selection of wines and a casual atmosphere and you have a pleasant evening. THAI CUISINE Kirkegata 41 Thai restaurant with great service and genuine Oriental flavours.

BAR BACHE Øvre Holmegate 5 Cozy neighbourhood bar with a great selection of brandy. BROREMANN BAR Skansegata 7 Intimate cocktail bar with monthly art exhibitions.

HELT RÅTT Skagen 27 Sushi on a conveyor belt, retro interior and great drinks.

HALL TOLL Waterfront - by Victoria Hotel Bar and nightclub with high ceilings and high party factor, great outdoor section for those long summer nights.

INDIA TANDOORI Valberggata 14 Family restaurant with stylish interior and great cooking.

CARDINAL Skagen 21 The greatest selection of beers in the region — very popular with locals.

BØLGEN & MOI Kjeringholmen by the Oil Museum Full service brasserie with modern international à la carte menu. Great seasonal ingredients at unique location.

STING Valberget 3 Bar and nightclub with art deco style, art exhibitions and gay-friendly environment.

HALL TOLL Waterfront - by Victoria Hotel The old packhouse across the street from Victoria Hotel has become an eatery with a good mix between casual and formal.

26 26

HOT Skagen Newly reopened gay bar, still popular with all audiences. MAMI Bakkegata 16 Gay bar and café in trendy area.

Stavanger cinema

Sølvberggata 2 The local cinema with a great selection of movies, both domestic and international. GAFFEL & KARAFFEL Øvre Holmegate 20 by Victoria Hotel Local scene with shows and small concerts. VAUX GALLERI Østervåg 42 Small art gallery with local contributors. GALLERI SULT Strandkaien 61 Larger art gallery.

Finally, a navigation system without that annoying voice.

Portuguese Yacht Club Chronograph. Ref. 3902 : “Please make a U-turn if possible.” The instruments used by sailors in the tradition of Vasco da Gama are less intrusive. One of the legends of navigation is the Portuguese Yacht Club Chronograph. Its IWC-manufactured movement with flyback function and automatic double-pawl winding guarantees precise landings. And even if you happen to head off in the wrong direction, no one’s going to start nagging you. Mechanical IWC-manufactured movement | Flyback function | Automatic IWC double-pawl winding system | Date display | Antireflective sapphire glass | Sapphire-glass back cover | Water-resistant 6 bar | Stainless steel | IWC. Engineered for men.

Kirkegt. 10, 4006 Stavanger, +47 51 93 99 80, +47 51 93 99 81 27

GOOD COFFEE, GREAT LUNCHES, SIGHTS WORTH SEEING SIGHTSEEING

CAFES

lunch places

Norwegian Petroleum Museum Kjeringholmen 1 A

Sjokoladepiken Øvre Holmegate 27 Homemade chocolates of all sorts and good coffee. Why not try some passionate dark chocolate truffles with raspberry and chili?

RESEPT Østervåg 43 Go vegan for lunch, and discover how delicious food can taste without a trace of animal ingredients.

Explores how oil and gas are created, discovered and produced. Also provides information on uses, technological advances and petroleum’s influence on society.

OLD STAVANGER

STEAM KAFFEBAR

OSTEHUSET

West side of the harbour

Klubbgata 6

Hospitalsgata 6

Comprises 173 wooden buildings from the turn of the 18th century. Most of them are small white cottages. Stavanger has received several awards for its efforts to preserve Old Stavanger.

Taking pride in perfect blends and personal service, this busy caffeine hub is a daily must for many locals.

Great deli with large selection and busy atmosphere.

THE VALBERG TOWER

FOOD STORY LE CAFÉ FRANÇAIS

Østervåg Satisfy your need for French pastries and coffee here.

Valberget Completed in 1853 and is Stavanger’s former observation tower. It was used as permanent lodging for watchmen, who always kept an eye open for fires. NORWEGIAN CHILDREN'S MUSEUM

Muségaten 16 A great place for children to explore the past and present of toys; fun for adults as well. FLOR & FJÆRE

Boat transport from the harbour Just outside Stavanger you’ll find Flor & Fjære — a garden sanctuary for pleasure. Flor & Fjære is the perfect place when you want that something out of the ordinary. Unique is a big word, but there is actually no other place in the world like it!

Hospitalsgata 15 Eat lunch while learning about where your food came from, and how it was produced. Eco-conscious cuisine and good coffee.

CHOCO BOCO

Sølvberggata 2

DÉJÀ VU

Busy coffee and pastry place, by the cinema.

Magasin Blaa, Verksgata 2

NEWSMAN

Nice deli in busy, exclusive mall. Great place to sit and people-watch.

Skagen 14 Get inspired by news reports from all over the world, in this newsroom-style café and bar. GODT BRØD

Eiganesveien 9 Eco-friendly bakery with busy atmosphere and homemade ice cream.

NB SØRENSEN

Skagen 26 A Stavanger institution with generous lunch dishes and friendly atmosphere. SJØHUSET SKAGEN Harbour-front restaurant serving lunch.

Skagen 26 WAYNE'S COFFEE

Klubbgata 5

PHILEAS FOGG

Coffee and pastries in a busy shopping mall. Has a play-corner for children, diaper changing facilities and is one of the few cafés open on Sunday.

Skagen 27 Travel the world in 80 days while lunching at this fun, American type eatery.

KULT.KAFEEN

NAREE THAI

Sølvberggata 2

Breigata 22

Café and bar at the cultural center, open every day.

Thai restaurant with friendly service and friendly prices.

...and it is even more exciting on the inside ...og det er enda mer spennende på innsiden OPENING HOURS/ÅPNINGSTIDER: 01.09 - 31.05: daily/hverdager 10.00 - 16.00, Sunday/søndag 10.00 - 18.00 01.06 - 31.08: every day/hver dag 10.00 - 19.00

Kjeringholmen, Stavanger, Norway +47 51 93 93 00, post@norskolje.museum.no

norskolje.museum.no29

One day you'll dance for me, new York City Thomas Dybdahl is a little young for a midlife crisis. At just 32, and on the brink of a U.S. tour that could launch the Sandnes-born songwriter into the stratosphere, his mind cannot help but wander back to the passing of time. Text: MARK ANTONY Lewis Photos: Jean-Baptiste Mondino and Johannes W. Berg

It is the time of year in Stavanger when the Norwegian wind quickly picks up into a storm, and the November evenings begin spilling deep into the day. The churning of the seasons invites introspection. “We always want to be the one thing that we are not; always longing for something else,” says Dybdahl. “Right now I am thinking about how my voice is going to sound when I get old. “Jonny Cash patented how to get old gracefully. But if you tried to replicate that, you would just seem like a fraud.” There is nothing fraudulent about Dybdahl. Despite five successful solo albums, two Norwegian Grammys and an international fanbase, he lives here in Stavanger, where he grew up. And though he claims that the tracks on his latest album, Songs, are not autobiographical, it is clear that the themes and lyrics are informed by his life here on the Norwegian West Coast. “I think it is all about striking the right balance,” he says. “If the songs were all fiction then they would have no depth to them.” >>>

30 30

The feeling of being on a precipice between happiness and terrible monotony, of fearing the end of youth, infuses Thomas Dybdahl's lyrics.

32 32

Realism: He is hoping that the depth in his songs on this compilation album, along with the accompanying tour, will propel him into the U.S. consciousness. But with typical modesty, he refuses to hope too hard.

are less easy to come by now, he says. He adds “When you pass 30, you feel like you might be in a very straight part of your life”, he adds.

The feeling of being on a precipice between happiness and terrible monotony, of fearing the end of youth, infuses his lyrics on this album. The second track, "Love Story", which proclaims “honey I told you, these things never last,” tells of a relationship that promised never-ending summer mornings but ended with inevitable ennui. "Rain Down on Me", written when “You know us Norwegians. he was just 24, shows that After a while, if things are Dybdahl was preoccupied with the passing of time going too well, we start long before he even reached wanting something bad to 30. “When you’re young everything is easy. It is a happen again. I think it might summers breeze, your life... be something to do with When someone moves on nothing can stop these tears growing up in the dark.” from falling,” he sings.

“I have a UK manager who continually hassles me about my lack of enthusiasm,” he says. “I just call it realism. He just wants me to be a little more enthusiastic. But if we get good news, I would rather wait to pop the champagne until the deal is done. “You know us Norwegians. After a while, if things are going too well, we start wanting something bad to happen again. I think it might be something to do with growing up in the dark.”

His flippancy hides a hint of vulnerability and a refusal to acknowledge his success, as if his accolades to date were an accident, rather than a decade of hard work and a musical inspiration. “It is easy when you start out to greet every possibility of good news as a done deal,” he says. When he talks like this, it is possible to imagine someone much older. But Dybdahl has done so much in his 32 years that it feels as if he has earned the right to look back on a career that seems longer. Several times he mentions being in his 30s, as if he were passing off into old age. Good friends

Even the songs, like "One Day You’ll Dance for Me New York City", which look forward to better times, maintain an air of melancholy. There will be electricity as he plays the song to crowds in New York on December 2 and 3. But they will be more likely to sway than dance as he sings to them his urban lullaby: “Fall asleep now New York City, I need to rest my eyes. Someday I’ll rise, New York City. One day you’ll dance for me.” >>>

... THAT GREAT OCTOBER SOUND 2002

Debut album, released in 2004 outside Norway.

STRAY DOGS 2003

Thomas Dybdahl's second album, released in 2003 (2005 elsewhere).

STRAY DOGS 2003

Third album finishing the October trilogy. Released in 2005 outside Norway.

SCIENCE 2006

Fourth album released in 2006 worldwide. Music and words by Thomas Dybdahl. Mixed and produced by Thomas Dybdahl.

WAITING FOR THAT ONE CLEAR MOMENT 2010

Fifth regular studio album from 2010, featuring Morten J. Olsen as coproducer and Susanne Sundfør and Clara Uchima on guest vocals.

SONGS 2011

The new album ‘Songs', in stores now in Europe, the US and Canada features songs from all 5 of his previous albums.

He has the most extraordinary voice, which at its best has a whispering, intimate quality like a confession to a new lover. Unavoidable angst: But even this attribute is considered with more than a touch of introspective angst. And Dybdahl describes how he often can’t even bear to hear himself sing. “It comes and goes,” he says. “There are things about your own voice that, at first, you think are really cool, but then they start to wear you out. There are phrases and details that people fall in love with. But you think they will start to hate it. You sing enough and you get sick of it. That is unavoidable.” In fact, it is not. Less thoughtful singers who reach a similar level of success rarely agonise over the quality of their voice. But Dybdahl’s thoughtfulness is central to his success. And without that introspection he would hardly have crafted the career he has had. His debut album "…That Great October Sound" from October 2002, conceived in New York in the autumn of 2001, captured his trademark melancholia and unsentimental introspection. It launched him into the Norwegian music scene, and won him his first Norwegian Grammy. He also won an Alternative Grammy and was awarded an Edvardprisen for Best Pop Song.

Most of the tracks on Songs are taken from the first four albums, with the idea of gaining an audience, then releasing "Waiting for that One Clear Moment" to a rapt US public later in 2012. Dybdahl will not succumb to such grandiose thoughts just yet. But he admits that success would make him think about spending a bit more time away from home. “Questions arising from success are always welcome,” he says. “It is more difficult if you are facing questions as a result of catastrophic meltdown or failure.” This is hardly likely. Early signs from the US are positive, with "Songs" already being received by critics out there with great warmth. Dybdahl is now regularly compared to US singer-songwriters with the stature of Tim Buckley, as well as the UK’s Nick Drake. He does not suffer in comparison. The best tracks on "Songs" have the whimsical quality of a half imagined thought before it is put into words.

His fans here in Norway show no sign of falling out of love with him. And Dybdahl shows no sign of falling out of love with Norway, with no plans to move away from the region that made him.

In October of the following year he released his second album, "Stray Dogs", before completing his “October Trilogy” in 2004, with the release of his third album, One Day You’ll dance For Me, New York City. It went straight to number one on the Norwegian album charts and quickly went platinum. No holiday: Just two years later, in 2006, Dybdahl released his fourth album, “Science” which won him his second Norwegian Grammy. But, unfortunately for his fans, he had already begun to wonder about whether he could keep on churning out solo albums. It was four years before he would release another one. “I wouldn’t call it a holiday,” he says. “I got married and had a child. I did an album with The National Bank, another Norwegian band. And I did a movie score.

And Dybdahl is at his most revealing when he grasps for these half-articulated thoughts himself. Sometimes he trails off mid-sentence as if he has caught himself giving a little bit too much away. And his preoccupation with his voice as he gets older betrays that nervousness at the fragility of his career.

He need not worry. His fans here in Norway show no sign of falling out of love with him. And Dybdahl shows no sign of falling out of love with Norway, with no plans to move away from the region that made him. “There is,” he says, “a certain character of home, which is difficult to describe. That is how I feel about Stavanger.”

Thomas Dybdahl on spotify Scan the QR-code below with your smartphone for Dybdahl's music on Spotify.

“It was part of a grand plan to try to broaden my career a little bit so I wouldn’t get stuck at a place where I felt like I had to release an album every year and go on tour. But, yes, it did take me a while.” The result was "Waiting for that One Clear Moment", which was quickly followed by the release in 2011 of "Songs".

take it

away

Whatever you stuff into your suitcase when leaving for home make sure to bring at least one of these fine Stavanger products.

Make your own sardine sushi SARDINES King Oscar Sardines and Victoria Hotel go way back. For nearly half a century the headquarters for the Bjelland Canning Company was located on the second floor of Victoria Hotel. At the turn of the last century, canning was the oil of Stavanger Industry, making the city an industrial hub in Scandinavia. Be sure to pick up some canned Norwegian sardines, and check out this and other great recipes at www.kingoscar.com

FOOD The Stavanger region's relatively mild climate and flat terrain has made it into the culinary capital of Norway. An abundance of fine restaurants, cosy eateries and delisupermarkets all take advantage of the many local suppliers of first class vegetables, herbs, fish and meat that the region offers.

Ingredients 2 cans King Oscar Sardines in olive oil or Soybean Oil, drained 345g short-grain rice, 10g sugar, 45ml distilled wine vinegar, 4 sheets Japanese nori (dried seaweed wrap) Julienned vegetables (carrots, green onion, cucumbers) Preparation Cook rice according to package instructions. Dissolve sugar in vinegar, stir into hot rice. Spread rice on cookie sheet and allow to cool completely. Place nori sheet shiny side down on sushi mat. Spread one-quarter of rice evenly over nori, leaving 2.5cm margin at top edge. Arrange layers of sardines and vegetables across center of rice parallel to top edge. Form sushi roll with mat, moisten nori margin, seal roll. With wet knife, slice into 2.5cm rounds. Repeat with remaining nori and filling. Serves 2 persons.

We suggest some fine sausages from Idsøe, cherry tomatoes from Finnøy, lobster from Kvitsøy - or something totally different.

FASHION How about some "haute couture" Scandinavian rainwear from Ilse Jacobsen or a mountain jacket from Helly Hansen? Ply laminate shell jackets are not only waterproof, they're breathable and stretchable as well. Find everything from local designers to highend fashion in one of Stavanger's many shops.

MUSIC Maybe it's the aftermath of the year as European capital of culture, or the rebellion of oil-millionaire teenagers, but Stavanger has fostered many musical talents in recent years. However, it is not only hard-core music that is heard in the streets of Stavanger. Every August, the International Chamber Music Festival hosts many concerts, and in September the Numusic Festival sets an international line up of some of the world’s leading proponents of new and adventurous music, as well as providing a dynamic platform for local, national and international emerging talent.

Food HIMMELBLÅ

FEELING LUCKY?

A short walk from Victoria Hotel, you can visit the chocolaterie Sjokoladepiken. A true piece of heavenly blue (In Norwegian: Himmelblå) is this blue cheese with dark chocolate truffle, coated with white chocolate and sprinkle with poppy seeds.

Lucky Jack — the first beer from Lervigs master brewer Mike Murphy and was launched during the Happy Food Festival 2010. A pale ale based on U.S. commodities, especially from the northern Pacific coast. The beer has a very fruity aroma with hints of berries and citrus, moderate bitterness and good freshness. Lucky Jack is a true American pale ale.

This chocolate is perfect for dark autumn evenings with some good red wine and good friends www.sjokoladepiken.no

Try it at Holmen bar! www.lervig.no

music Me mini MeMini is high quality childrenswear designed in Norway. The first collection was presented in spring 2006, and was an immediate success in leading shops of childrenswear and lifestyle in Norway. Using colors and materials that bring a timeless feeling to the products, the MeMini collection easily combines with other brands and vintage clothes. Inspired of nordic nostalgia and traditions, the collection is created out of childhood dreams and imagination combined with functionallity and childrens need of well being. MeMini are simply clothes that allow children to be children.

POOR EDWARD

kAIZERS ORCHESTRA

Poor Edward consists of the two brothers Martin and Kristian Rinde from Stavanger, Norway, making melodic pop songs with a folk sensibility. Poor Edward is about the intimate and the heartfelt, making appearances both as an acoustic duo, and with a full backing band.

Kaizers Orchestra is a Norwegian alternative rock group that formed in 2000. The two leading members, vocalist Janove Ottesen and guitarist Geir Zahl, had known each other for years, and first played together in a band in 1989.

The charming pop outfit has been given a lot of attention in their hometown, and has been touring a great deal across Norway. Poor Edward has released two EP's, "Summerrain" (2008), and "Soldiers & Sundays" (2009), both to critical acclaim.

www.memini.no

Kaizers Orchestra is notable for being among the first non-black metal Norwegian bands or artists singing in their native language to become popular beyond Scandinavia. To other Norwegians, the band is instantly recognizable because of their unique, unpredictable style.

BRØDRENE FEVANGS BARBERSTUE Stavanger’s only traditional classic barbershop, started in 2011 by the two brothers Kjetil and Thomas Fevang. The barbershop is an exclusive supplier of fine men’s haircutting and straight razor shaves. No ladies allowed! www.fevangsbarberstue.com

FASHION LEILA HAFZI Leila Hafzi is a Norwegian designer living in Stavanger. She presented her first collection in Stavanger in 1997. Her goal is to introduce and represent eco- and ethnical trade in the fashion industry on a global basis, and in the future to develop an entirely environmentally friendly production cycle. Leila Hafzi has won awards for her design both nationally and internationally. www.leila-hafzi.com

MADE WITH HART Made with Hart was founded in Stavanger in 2009, with the aim to produce and offer its customers fine shirts. The name is a creative composition of Mathias' nickname "Made" and Alexander's family name. The name has a double significance for the two guys, expressing their deep respect for tradition and quality. All shirts are made of premium cotton, woven in Italy. www.mwhshirts.no Photo: Íris Björk Reynisdóttir

Tekst: Thea Steen og ELISABETH KREY JENSSEN Foto: Jon Ingemundsen OG ELISABETH KREY JENSSEN Visualisering: PLACEBO EFFECTS

Erfarne aktører fra kulturlivet er sentrale når konserthusets åpningsuke planlegges. Det blir alt fra rock og klassisk, via jazz og electronica, til ny scenekunst. Planleggingen av åpningsuken14.–22. september 2012 er allerede godt i gang. – Konserthuset skal være en kulturell møteplass for alle. Det skal programmet speile. Åpningsuken blir kunstnerisk spennende, med variert innhold av høy kvalitet. Vi vil berøre, berike, begeistre og utfordre, sier Aavitsland som er programkoordinator for åpningen og prosjektleder for Bjergstedvisjonen. >>>

Konserthus på boks: Stavangers nye konserthus åpner 15. september i år, og arkitektbyrået Ratio (tidligere Medplan) trakk det lengste strået i arkitektkonkkurransen med sitt forslag kalt "I boks".

Grand opening week Stavangers new concert hall opens on September 15, and the following week will offer experiences with a spectrum of musical genres like rock and classical, jazz, electronica and stage art. IIn addition, visitors may have a guided tour of the building, and many events will be held with families in mind. The premiere of the show “Fargespill” (colour play) — a multi-ethnic musical — will take place during the event, and this is just one of many family-friendly happenings slated for the first week.

world elite chefs How about dining with a world champion and an olympic champion? At the new Stavanger Concert Hall you can! Master chefs Gunnar Hvarnes and Andreas Myhrvold hold both titles between them, and can't wait to start on a harmonic menu. The two chefs stress that the concert hall restaurant will not be a fancy eatery for the cultural elite alone. It will be a delightful mix of tuxedos and bermuda shorts, they hope.

Opplevelser for alle: På programmet står flere ulike aktiviteter, blant annet familiedag, omvisning i bygningen, ulike musikkformer og dans. Hans Willoch Bræin, rektor ved Stavanger kulturskole, har ansvaret for å arrangere en fin familiedag. – Primærgruppen for denne dagen er familier, barn og unge. Blant annet vil familiedagen romme premieren for Fargespill – en multietnisk musikalsk forestilling vi øver inn og vil jobbe med dette skoleåret. Her bruker vi kulturuttrykk fra store deler av verden, og det blir utrolig spennende, sier Bræin. Også Rogaland musikkråd er med: – Vi har ansvar for onsdagen, og her kommer fritidsmusikklivet inn på programmet. Vi ønsker å gi publikum en smakebit av det beste fra hele landet, ved hjelp av en regional vinkling med alt fra sammensatte orkestre og kor, til storband som spiller opp til dans. Det blir helt klart bra, og veldig spennende at flere musikkmiljøer sammen skal stå for programmet til åpningsuken, sier Rolv Stokka.

i orkestersalen. Og da er den akustiske kvaliteten hovedattraksjonen, sier Risnes. Herlig miks av ulike sjangre: Selv om programmet foreløpig er på planleggingsstadiet, har også Helleik Kvinnesland, daglig leder i Stavanger Jazzforum, gjort seg opp flere tanker om hva en markering av nytt konserthus bør inneholde.

– Det er veldig spennende som organisasjon å få bidra inn i åpningsuken, og vi er glade for at jazzen får en sentral og fin plass. Nå jobber vi med å lage en dag av ypperste merke, der vi vil presentere topp internasjonal jazz kombinert med nasjonale og lokale artister. Jeg er sikker på at vi får et program som faller i god smak, og som kommer “I løpet av åpningsuken skal til å kle de nye salene fint, sier publikum kunne oppleve så å Kvinnesland. si alle sjangre som vil bevege

seg på scenene i konserthuset i årene som kommer,”

En potensiell folkefest: Stavanger Symfoniorkester (SSO) er også en vesentlig del av åpningsuken. SSO-direktør Trude Marit Risnes ser frem til en hel uke med feiring av nytt konserthus: – Fordelen med å legge opp til en åpningsuke, fremfor eksempelvis en åpningsdag, gjør at vi får den bredden som potensielt kan bli en folkefest. Programmet er for folk flest, slik intensjonen med det nye huset er. Åpningsuken vil by på ulik musikk og varierte scenekunstuttrykk. Jeg har stor tro på at publikum kommer til å finne noe de synes er kjekt. Risnes ser også frem til å kunne vise forskjellen på nytt og gammelt konserthus i løpet av åpningsuken. – Det vil vises gjennom de mange sjangre som presenteres i løpet av uken. For vår del vil vi vise hva som er nytt

Kulturkompaniet er også blant bidragsyterne. Daglig leder Ole Petter Søllesvik ser frem til en jubeluke, bestående av en herlig miks av ulike sjangre.

– I løpet av åpningsuken skal publikum kunne oppleve så å si alle sjangre som vil bevege seg på scenene i konserthuset i årene som kommer, av artister av ulik størrelse, sier Søllesvik. – Eksempelvis vil det lørdag 22. september være fokus på rock, pop og electro. Med dét inntar et nytt miljø konserthusscenen, og viser at vi ønsker å tøye grensene. Vi har fokus både på å stimulere lokale og regionale artister, samt vise frem musikere av stjernekaliber. Det skal være representativt for konserthusets videre drift, og forholdene legges til rette for gjentakelse og videreførelse av hvor bredt tilbudet kan være. Nå er det bare å glede seg, sier Edmund Rossland, prosjektleder i Kulturkompaniet.

kokker med på notene Gunnar Hvarnes og Andreas Myhrvold er både verdensmestere og olympiske mestere. Nå gleder de seg mest over muligheten til å skape sin egen drømmejobb som kjøkkensjefer i det nye konserthuset. Maestro F&B AS, som vant serveringsanbudet i det nye konserthuset i Stavanger, har kapret kokker fra øverste hylle: Gunnar Hvarnes og Andreas Myhrvold blir henholdsvis kjøkkensjef og assisterende kjøkkensjef. – Det kan ikke bli stort bedre enn dette, gliser Andreas Myhrvold. Sammen med kollega Gunnar Hvarnes har han nå avsluttet landslagskarrieren, slik at de kan konsentrere

seg om sin nye drømmejobb ved Stavanger konserthus. Kjøkkensjefene har med stor suksess representert Norge i internasjonale kokke konkurranser. Drømmejobben – Dette gir oss en unik sjanse til å selv være med å skape drømmejobben. Vi får være med å skape en møteplass både for kulturinteresserte og for folk som bare vil spise eller drikke noe godt. Vi får selv være med på å utforme menyer, konsept og innredninger i de ulike serveringsstedene, sier Hvarnes og Myhrvold. Stjernekokkene kommer fra Gastronomisk Institutt i Stavanger, hvor de har vært ansatt som konsulent og faglig ansvarlig siden 2006/2007.

Samspill er viktig: Maestro ønsker å bidra til at Konserthuset blir et folkelig møtested, med god mat og drikke som skal bidra til at Det nye konserthuset blir brukt fra morgen til kveld. Fra venstre: Gunvar L. Wie, Gunnar Hvarnes, Andreas Myhrvold og Arne D. Jensen.

– Nå kan vi bruke det vi har lært, både fra internasjonale konkurranser og stjernerestauranter vi tidligere har jobbet ved. Det er stort å få lov å jobbe i Rogalands nye storstue, konkluderer de.

”Helvetessuppe” når Satyricon spiller utendørskonsert her, smiler stjernekokkene som allerede har ønskelisten klar med hvilke artister

Harmonisk samspill. Maestro ønsker at det nye konserthuset blir et folkelig møtested med gjester fra morgen til kveld, uansett om de kommer i gallakjole eller shorts. For Maestro er samspillet mellom husets arrangementer, musikken, mat og drikke viktig. – Det skal være en harmoni mellom maten og kulturtilbudet som serveres, så maten må passe til arrangementene. Det vil bli lagt opp til stort spekter i serveringstilbudet, slik at det er tilpasset symfoni eller rock. Kanskje serverer vi en

can you label it?

On the third floor of Victoria Hotel, you will find a peculiar exhibition of can labels scattered around the corridor walls. Text: Pierce Crocker LABELS: the norwegian canning museum

Ask any Norwegian over 50 in Stavanger what an "iddis" is and you will get a smile: "Oh yes, they are the labels from the sardine cans. We used to collect them. I used to have a few thousand. Maybe they are still in the attic somewhere." The word “iddisology” was coined to describe this particularly Stavangerian passion, a by-product of the once mighty canning industry that put the town on the world map. In a good year, 200 million cans would be exported to over 50 countries, providing employment for a good half of the Stavanger's working population. Not all the labels produced found their way onto can lids – those who had “contacts” in the canneries or the printing works might ask for a pile of labels, and be “King of the Street” for a day, as they gathered their friends for a “sjeining” session. They would scatter the labels to the winds from an upstairs window, and watch as young passers-by scurried to catch as many as they could, then to swap them for others to add to their collections. The earliest Norwegian paper sardine can labels are traced back to about 1900 — before that the designs were printed directly onto the metal lids, but advances in printing and the need to economise led to an explosion in the production of paper labels. Economy again led to packing in plastic film as the last stage — except for “Vintage Sardines”.

The iddis: An iddis is a label on a tin can. Before Stavanger became the oil capital of Norway, it was known as the "canning capital" because of the large canning industry located here. “Iddis” may derive from “siddis,” a word used to refer to people

from Stavanger. The word was commonly used until about 1950. It may have originate from the English word "citizen."

Opinions are divided as to how collections should be classified — by cannery name, by brand name, by theme, by date? "Do you have the second edition of the King Oscar label produced by the Christian Bjelland cannery?", one might hear. There were over 300 canneries to choose from – and that was only in Stavanger; over 8,000 brand names, most with many variants, and perhaps as many as 40,000 different labels altogether. The themes could be royalty — Norwegian and

foreign — women (actresses, sports personalities, mermaids…) — different languages, for example Thai, Chinese, Arabic, Hebrew, Finnish, Icelandic or Amharic, to take some of the more exotic. Transportation, represented by more than just planes, trains and automobiles — ships feature as well: Viking ships, sailing ships of all ages, yachts, fishing boats, warships, liners and even airships. Then there are animals, labels for different countries (resolutely patriotic, not to mention

robustly propagandist during the First World War) or labels celebrating Norwegian Polar expeditions. Who has the world’s largest collection? The Norwegian Canning Museum, 88, Øvre Strandgate, in Old Stavanger, with morte than 33,000.

A hot bath, a soft bathrobe, fluffy slippers and a hot cup of tea. Upgrade to the comfort level you deserve today! Use the list below to find differences in room accommodations. STANDARD superior

DeluxE junior suite

Free bottled water (Imsdal brand) Mini bar LCD TV Telephone One arm-chair Two arm-chairs Large pillows Body lotion Bath salt (for rooms with bath tub) Seating area Bath-robe Slippers Vanity kit Beauty products Water boiler for tea and coffee Separate or partly separate bedroom Complimentary turn-down upon request Free day pass to the gym (SATS) Additions to the standard room price in NOK

250,-

400,-

650,-

Standard rate in NOK for one occupant

2.090,-

2.340,-

2.490,-

2.640,-

Standard rate in NOK for two occupants

2.340,-

2.590,-

2.740,-

2.890,-

Extra bed addition

250,-

Crib addition

100,-

Victoria Hotel Skansegaten 1 4006 Stavanger Tlf: +47 51 86 70 00 Fax: +47 51 86 70 10 victoria@victoria-hotel.no