Sven-Erik Renaa, an acclaimed Norwegian top chef, twice Chef of the Year, long-term President of the Norwegian Bocuse d’Or and founder of the RE-NAA restaurant, together with his team represents impeccable service and effortless elegance of cooking, where the main attention is given to the best quality products of Rogaland region.
In 2016, RE-NAA became the first restaurant outside of Oslo to receive a Michelin star, and in 2020, with a second star, it became the only restaurant in Norway with Two Michelin stars, which it retains to the present.
Born and raised in Trøndelag, Sven-Erik Renaa gained a wealth of professional experience working in many prestigious restaurants around the world before opening RE-NAA (The name comes from Erik’s and his wife Torill’s last names) in 2009 in picturesque Stavanger.
After two different locations, the restaurant now occupies the ground floor of Eilert Smith Hotel.
A cozy atmosphere, excellent staff and high service await each guest to take part in a culinary performance where the chef and guests will interact with each other, and the chefs themselves will bring food to the table.
In the Photo: Head Chef Sven-Erik Renaa
“We have always wanted to make our restaurant one of the best restaurants in Europe — that was our goal. And our new space (after the previous two) is exactly what we’ve always been looking for, — says Sven-Erik. — All of our projects, wether it’s RE-NAA, Matbaren, Xpress or Sirkus, have at least one thing in common — an open kitchen. Because we want the guests to see the process: to involve them a little and vice versa, allow kitchen team to follow the guests. It definitely helps to improve communication between guests and staff, and increases our accountability towards guests.”
The menu, which includes about 20 courses, is based on the best local and seasonal products, and, according to Sven-Erik, prepared with humor and energy.
“Food is born from the soul of Rogaland, with a touch of Trøndelag’s humor, a full bucket of experience and the best local products. — Sven-Erik smiles. — Most importantly, we do it our way, with a keen eye for culinary development based on the curiosity we all harbor inside.”
“Food wise the aim always been to collect all the best products we have in this region and bring them to our kitchen. We are lucky here to have ocean within walking distance, fjords with their different marine climat, forests, mountains, and islands, where the most part of vegetables are grown. For instance, Brimse island is very special — I call it my “Home Garden.”
“Frode Ljosdal, the man behind local farming and gardening in Brimse, has been my working partner and mate for many years — together with him we’ve been developing Re-NAA kitchen since the beginning. This is my little “studio” where I can work even closer with our best suppliers to create innovative dishes with real taste that represent our landscape. The emphasis is on fish, seafood, vegetables, fruits and herbs. We also use meat, but it plays more second fiddle.”
A taste of RE-NAA — Unique journey whatever the occasion
Opening part of the menu consists of different appetizing bites, and the first two arrive with Aperitif glass of Champagne — Buckling / Potato / Sour Crème / Løyrom and King Crab / Ginger / Yuzu
Followed by Daikon / Tarragon / Kale
Another two bites of Chicken used in different ways and textures: Chicken Skin / Lovage and Chicken Liver / Pine shoot / Bitter Chocolate
First course on the menu — Sea Urchin / Shrimp / Green Strawberries
Platter of 4 different Clams:
- Carpet Clam / Cucumber / Lemon
- KoshoRazor Clam / Nyr / Togarashi
- Mussel / Yeast / White Balsamic
- Mahogany / Tomato / Wild Garlic
Mackerel from Rennesøy / Rhubarb / Wasabi
Cold starters change to Warm ones — Squid / Black Garlic Cream / Grilled Lemon
The Squid is one of the old-timing yet most evaluating dishes on the menu. How Chef Sven-Erik calls it “Umami-bomb”.
Scallop from Sotra / Seabuckthorn / Pumpkin
Bread service — baked with love at Sirkus Renaa
Main course — Wild Turbot from Risør / Vin Jaune / Rossini Gold Selection Caviar
Monkfish / Morels / Chicken Butter
Lamb from Klostergaarden / Peas / Ramson
Quail serving, consists of 3 parts:
- Grilled Quail from Tau / Beetroot
- Glazed Quail leg / Grains
- Brioche
“Quail has been always a product of my personal love. We used to work with one producer, then when he stopped his business we lost quail for many years in RE-NAA. But quite recently we found a producer, who initially offered us quail eggs, buying which I was not really interested in, so I asked if he can produce quail meat instead. And the deal was made — now we’re in luck to have it on the menu back” — says Sven-Erik.
Refreshing pre-dessert: Citrus / Tagetes* / meringue / Timut pepper
*Tagetes is an edible flower with bright orange color and delicate subtle aroma. For RE-NAA Tagetes are picked from Brimse island.
First dessert, bitter-sweet — Rhubarb / Earl Grey / Pistachio / Campari
Followed by more intense one, Black Barley / Walnut / Pinecone
Fancy trolley with selection of Petits Fours finish the experience.
The wine list, which is considered one of the best outside the capital, was developed by RE-NAA General Manager and Head Sommelier Kristoffer Aga, who was also called “Sommelier of the Year” by Norwegian Sommelier Association in 2021.
In the Photo: General Manager and Head Sommelier Kristoffer Aga
Kristoffer with his enthusiastic and strong professional approach, takes care of each guest, making him feel special. In 2021 Kristoffer was also awarded “The Best Wine Pairing Menu” prize.
Along with the RE-NAA Tasting menu guests can enjoy one of two specially designed wine pairings, “Unique & Honest” or “Fine & Classic”. Upon request it’s also possible to combine these pairings together to feel the difference between young yet notable producers and bold classic houses.
Wine suggestion by Kristoffer Aga:
- Domaine L’enclos, “Chablis 1° Cru Vau de Vey”, 2018, Burgundy, France
- Neumeister, “Alte Reben Sauvignon Blanc”, 2018, Steiermark, Austria
- Domaine des Ardoisiers,”Schiste”,2020, Savoie, France
- Domaine Leflaive, “Puligny Montrachet Village”, 2019, Burgundy, France
- Gavin Chanin, “Bien Nacido Vineyard Pinot Noir”,2012, Santa Maria Valley, USA
- Ridge Vineyards, “Monte Bello”, 2018, Santa Cruz Mountains, USA
- St. Antony, “Orbel Goldkapsel auslese”, 2006, Rheinhessen, Germany
- Domaine de Sobilane, “Rivesaltes Hors D’Age”, 1950, Languedoc, France
Menu “A taste of RE-NAA” – 2900kr
Unique & Honest Wine pairing – 1800kr
Fine & Classic Wine pairing – 3500kr
MATBAREN — Creative thinking, Honest cooking
Another famous and popular project of Sven-Erik Renaa is the authentic French bistro MATBAREN, where you will find a pleasant relaxed atmosphere, solid craftsmanship, pure local ingredients, and friendly and competent service. Bright, with an open kitchen where visitors can watch the food being prepared, as in the rest of Sven-Erik’s projects.
Every summer, Sven-Erik Renaa and the famous celebrity chef Eyvind Hellstrøm offer beautiful summer food by opening the glass doors between the Food Bar and the Atrium and inviting guests to the happiest feast of summer, Bistrovaganza. The event has become super popular and has been voted Best Restaurant Experience by Gladmat Festival three times. Evenings are accompanied by live music from the brilliant Fine French Orchestra.
Most of the food is cooked on a charcoal grill, which gives the dishes an unsurpassed taste and aroma. The menu is based on the best seasonal products. The dishes seem simple but prepared with the utmost care.
“Simple, premium ingredients from farmers we know and trust. We make sure that our menus have a seasonal harvest at the very height of the season, — says Sven-Erik. — Rustic, gourmet, honest, healthy and delicious food that perfectly combines traditional farming and cooking with innovation and fresh thinking.”
SIRKUS RENAA — Sweet-tooth Playground
SIRKUS RENAA is an idea born from the restaurants of Sven-Erik Renaa and his ever evolving philosophy of taste, craftsmanship and natural ingredients.
It came from the desire to create a gathering place for lovers of everything baked and sweet. And of course, not forgetting about savory delights.
SIRKUS RENAA is a bakery, patisserie, pizzeria, ice cream and chocolate factory run by people with a passion for creativity and craftsmanship. All bread used in Sven-Erik Renaa’s restaurants is made here.
“We hope that by focusing on collaboration and bringing together different disciplines, many friends, leading thinkers, chefs and farmers will be able to challenge the industry by creating amazing products and improving the lives of all parts of the food chain,” — says Sven-Erik.
The main focus is on circular operations and working with local, short-term and organic raw materials that are good for the earth and the body, and also have a unique quality and taste. None of the numerous sweet items found in Sirkus, including Artisan ice cream, is made with regular sugar — only organic sugar is used in production.
In the mornings SIRKUS RENAA — a place where you can have breakfast, a bakery and a pastry shop in the afternoon, in the evening — an Italian pizzeria, on Saturday you can enjoy a sparkling brunch — always a “live circus”. And when darkness falls over the city, SIRKUS RENAA switches to an evening menu by the fireplace, where you can play shuffleboard or relax with a glass of wine in the Italian-style bar.
Sven-Erik Renaa: “Satisfied guests are the driving force, and happiness is when the whole team acts as single whole and ensures quality. Our perfectly Simplified motivation helps create meaningful experiences for the people around us. Energy, movement and a constant thirst for more, always working better and better. At the same time, qualified employees are the main motivation, everything is important from management to washing dishes — the most important thing is that you care.”
RE-NAA
Address: Nordbøgata 8 Stavanger, Norway
Contacts: T: (+47) 51 55 11 11E; post@restaurantrenaa.no
Instagram: @re_naa_
Renaa Matbaren
Address: Bakkegata 4, Stavanger, Norway
Contacts: (+47) 51 55 11 11
post@restaurantrenaa.no
Instagram: @renaamatbaren
Sirkus Renaa
Address: Lagårdsveien 61,
4010, Stavanger, Norway
Contacts: +47 48 89 55 46
lagaardsveien@sirkusrenaa.no
Instagram: @sirkusrenaa
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
