The cozy little restaurant TANGO, located in the center of Norwegian Stavanger, is the quintessence of minimalism when it comes to fine dining. Here, surrounded by relaxed and intimate ambience, you are always greeted with a smile and drive for perfectly harmonizing the benefits of food and wine in indivisible relation to each other.
The TANGO restaurant is recommended by The Michelin Guide.
With only 30 seats, TANGO guarantees the guest that he will sit on the best restaurant chairs in the city and enjoy quality cuisine with an emphasis on seasonal dishes — as colorful as the contemporary art that adorns its walls.
In the Photo: CUCUMBER, Ajo Blanco & Oysters
Visually appealing dishes offer pure taste, freshness and creativity and are paired with well-chosen wines. Along with wine accompaniment, Chief Sommelier Jonathan Lundgren has developed an interesting non-alcoholic pairing.
In the Photo: Rossini Caviar Gold Selection, whipped sour cream and waffles
According to TANGO concept, wine should be as close as possible to food, and it takes a lot of time to achieve this goal, but the result is visible at the table.
The superbly composed wine list offers a wide range of wines, but the most widely represented are classic wines from France, Italy and Germany.
In the Photo: WHITE ASPARGUS, Hollandaise & ramson
“TANGO originally started up back in 2004 by celebrity chef Kjaran Skjelde and Aslak Dalehaug, with a slightly different concept than we have today. In 2017 we decided to close down TANGO in order to move where we are today (together with sister restaurant Fish&Cow), — says Tommy Raanti, Managing Director of TANGO, with personal chef background holding these positions since 2016.
“So in the end of January 2018 we opened up here at our current location, with the aim of taking the concept and quality steps forward, building a much better total-experience for the guests. With this I mean of course food and wine, but we also thought much about what atmosphere we wanted to create. Therefore we focused on high quality chairs, custom made interior and warm colors so we get the right intimacy”.
“I enjoy being involved in all kinds of planning, especially in regards to food and guest service, along with our Chief Sommelier Jonathan Lundgren, who has been with us for many years providing exceptional service to our guests, and with our new Chef, Jan-Erik Hauge, who has arrived to us in January 2022, but used to work in the old Tango. He has all the qualities we are looking for to take the next step for TANGO”, — says Tommy.
In the Photo: RHUBARB, Profiteroles, cardamom, buttermilk
Jan-Erik offers a seasonal menu, experimenting with the best local produce, flowers and herbs that capture the essence of the Norwegian islands and fjords. There is also a lunch menu on Saturdays with a 4-course tasting menu.
Jan-Erik Hauge: “Our restaurant is very intimate and is ideal place for a business, festive or romantic dinner for two, as well as for those who appreciate good food and wine in a light and professional atmosphere. In fact, the guest doesn’t even need to know what’s on the menu if they don’t want to. Just trust the professionals and their desire to do the very best – it’s all about what’s on your plate and in your glass.”
Tango menu —1490 NOK
Wine pairing standard/extended — 1050/1600 NOK
Alcohol free home made pairing — 595 NOK
Tango
Address: Skagen 3, 4006 Stavanger
Opening Hours: Tuesday-Saturday 18.00-24.00,
Saturday lunch from 13.00
Contacts: 51 50 12 30; post@tango-bk.no
Instagram: @tangobk
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
