Jun 29

Jun 29 Re-Naa ✼✼

Location: Stavanger, Norway
Visit Date: June 29, 2019

“The Chef offers a menu based on the best produce available. Approximately 20 to 22 servings. Our focus is on the best products from the sea, fjords, land, forests and mountains in this fertile and generous region.

Drink menu is chosen by our sommeliers, and adds an extra dimension to our food. The experience will provide a unique tasting journey whatever the occasion.”

Food

Snacks
- Flatbread | Smoked Bøkling | Almond Potato | Brown Butter Powder | Herring Roe | Herbs And Flowers From Brimse Gård
- Munke: Norwegian King Crab | Preserved Moroccan Lemon | Spruce
- Chicken Foot: Lovage Salsa Verde | Bottarga | Spanish Cervil | Terragon | Parsley | Danish Cress | Bronze Fennel
- Quail Liver: Dark Chocolate | Pinecone Gel | Mushroom Powder | Black Meringue
- Home Made Lardo: Garnished With Different Preserves
Raw Bar
- Sea Urchin | Buttermilk | Pumpkinseed Oil | Raw Shrimp
- Scallop: Black Currant Kompucha | Black Currant Leaf Oil | Pickled Black Currant Leaf
- Oyster: Menton Lemon Granite | Lemon Kosho | Juniper Oil
- Mahogany Clam: Lacto Fermented Tomato Juice | Pickled Ramson Bulb, Ramson Oil | Semi Dried Cherry Tomato
Continuing Courses
- Almond Tofu | Oscietra Caviar | Raw Cream | Toasted Koji Oil
- Squid | Black Garlic | Mussel Cream | Garlic/Sour Dough Crumble | Seaweed Brown Butter | Espelette
- Langoustine | Orange Nage | Seaweed And Paspeere Pesto | Carrot Cream Seasoned With <Mid-summer Hot Sauce>
- White Asparagus | Vin Jaune Sauce | Lacto Fermented White Asparagus Juice Gel | Oxalis, Vendace Roe | Clarified Butter
- Mountain Trout | Chanterelle | Trout Roe | Apple Dashi
- BBQ Glazed Mackerel | Pickled Fennel Flower | Un-bloomed Leek Buds | Purple Mustard, Kale Flower | Turnip Cream | Nasturtium | Horseradish Sauce
- Beet Root | Smoked Eel | Smoked Bone Marrow | Lacto Fermented Cherry | Miso Emulsion | Wasabi
- Suckling Lamb | Morel | Black Truffle | Licorice Herb | Bronze Fennel |Anise | Salt Bush
Dessert
- Rhubarb | Yogurt Sorbet (Yogurt From Stavanger Ysteri) | Wild Rose | Rhubarb Compote
- Tulakalum Chocolate Ganache | Buckwheat Tart | Fresh Milk Ice Cream
Petit Four
- Pate Au Choux: Chartreuse Cream | Lemon Thyme | Granny Smith Apple Compote
- Passion Fruit Pâte De Fruit
- Yuzu And Ginger Pâte De Fruit
- Norwegian Corona Strawberry
- Norwegian Morello Cherry
- Elderflower Granite
- Elderflower Syrup, Compressed Cantaloupe From Sicily

Suckling Lamb | Morel | Black Truffle | Licorice Herb | Bronze Fennel |Anise | Salt Bush

MICHELIN Guide’s Point Of View

“The kitchen takes centre stage – quite literally, as it sits in the middle of the room – and the chefs bring over their delicate, poised constructions themselves and explain their make-up with obvious pride. The restaurant moved here in 2019 and the stylish surroundings are a perfect fit for the set menu, with most produce from no further than 30 mins away.”

Snacks