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Taste the Next Big Thing

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Kitchen at RE-NAA

Forget everything you think you know about Norwegian food. This hidden gem of the culinary world is redefining what it means to eat well, with flavors as pure and breathtaking as the landscapes themselves.

Chefs across Norway are turning local ingredients—like buttery king crab, reindeer, and cloudberries—into edible art. It’s the perfect blend of tradition and innovation, served in everything from world-class restaurants to charming village cafes.

The next big thing in food is already here. All that’s left is for you to taste it.

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RE-NAA - Norway's three-star Michelin treasure

RE-NAA stands as a testament to culinary excellence in the heart of Stavanger, earning the coveted three Michelin stars in 2024, as the second restaurant in Norway to achieve this honor. This remarkable achievement places RE-NAA among the world's culinary elite.

The restaurant's journey to excellence began with its first Michelin star in 2016, making it the first Nordic establishment outside a capital city to receive this honor at its first opportunity. By 2020, RE-NAA had earned its second star, setting the stage for its groundbreaking third star in 2024. This progression represents more than just accolades – it reflects a relentless pursuit of perfection in every detail.

At RE-NAA, each dining experience is a carefully orchestrated journey through Norwegian cuisine at its finest. The intimate 20-seat restaurant offers an atmosphere where culinary artistry meets warm hospitality.

Elevate your journey to Norway with guaranteed access to RE-NAA's three-star Michelin experience.

Photo by Henriette Heimdal

Three Michelin stars
RE-NAA logo
Grilled suckling lamb made at RE-NAA in Stavanger

Torill and Sven Erik Renaa – the couple behind RE-NAA in Stavanger

Meet Torill and Sven Erik Renaa, the visionary couple who transformed Stavanger into an unexpected culinary capital. Since opening their first restaurant in 2009, they've achieved what many thought impossible: bringing three Michelin stars to a city of 150,000 people.

Sven Erik, the youngest head judge in Culinary Olympics history, brings an encyclopedic knowledge of cuisine and a "no fuss" philosophy that celebrates local Norwegian ingredients. As he explains: "Our flavor DNA is rooted in pickling, fermenting, curing, drying–these elements are the backbone of almost every dish we serve."

Torill, an accomplished sommelier and service expert, complements the culinary excellence with her warm, sophisticated approach to hospitality. As maître d' at the European Bocuse d'Or finals and a Food Culture Award winner, she's renowned for crafting unforgettable dining experiences that balance precision with charm.

Together, they've created more than just a restaurant – they've built a temple to Norwegian cuisine where every team member, from the dishwasher to the chef, plays a vital role in delivering excellence.

Photo by Henriette Heimdal

Sven Erik and Torill Renaa

Kontrast: Where sustainability meets flavor

Kontrast distinguishes itself through innovative gastronomy and unwavering sustainability commitments. Beyond its two Michelin stars, the restaurant holds the prestigious MICHELIN Green Star, awarded for exceptional eco-conscious practices in fine dining.

The menu evolves with Norway's seasons, featuring wild-caught seafood and organic produce from carefully selected local partners.

Oslo's unique positioning, nestled among fjords, forests, and farmland, provides Kontrast with direct access to Norway's finest ingredients. This proximity to pristine natural resources enables the restaurant to maintain its commitment to local sourcing while creating distinctive dining experiences that change with each visit.

Photo by Kontrast

Two Michelin starts with one green sustainable
Food made with tweezers at Kontrast in Oslo

The creative force behind Kontrast

With roots in Sweden's countryside, renowned Nordic Chef Mikael Svensson developed an appreciation for pristine ingredients before mastering his craft in Michelin-starred kitchens across Europe.

When establishing Kontrast in Oslo, he envisioned a restaurant that would challenge culinary conventions while championing Norwegian produce through sustainable, seasonal cuisine. This vision has earned Kontrast two Michelin stars, validating its commitment to gastronomic excellence.

Photo by Kontrast

Experience Michelin excellence without the months-long waitlists

Table tales: Stavanger

Sven Erik Renaa has made it his life's work to serve Stavanger on a plate together with his wife Torill. Visit Norway joined him on a culinary tour through Stavanger and picked up some great ideas for a short break in this city packed with urban adventures as well as a broad selection of Norwegian restaurants.

Video by TrueStories / Bleed / Visit Norway. Music by Carl Louis

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