🦞 RE-NAA

Stavanger, Norway

Sven Erik Renaa (Executive Chef) · Creative, Seafood

The open kitchen sits at the centre of the room, so chefs assemble each intricate course in full view. Local fish and shellfish drive a menu of around 20 servings, balanced against richer components with evident precision.

Approximately NOK 4,500 (about €400) per person, excluding drinks

Booking

The restaurant handles its own bookings, so tables must be requested directly through the restaurant or its website rather than a third-party platform.

FestiGo is not affiliated with Michelin. Stars, prices and booking details are compiled from public sources; Michelin and the restaurants have the final word.

Good to know

• It only opens Wednesday to Saturday evenings and is closed Sunday through Tuesday, so check your dates before planning.
• With roughly 20 courses, dinner runs long, so avoid scheduling anything tight afterwards.