At Broken, the team strives to offer guests not only an enjoyable dinner but a full evening dining experience that will be remembered for years to come. With constantly evolving menus that follow the seasons, the flavours and combinations are truly one of a kind with every visit. The restaurant maintains an intimate setting, accommodating only 25 guests, with an open kitchen concept that brings the kitchen to the table, one course at a time.
From the world to Stavanger
Alan Kaye has worked around the world—from his homeland of England to the culturally extravagant Barcelona, the bottom of the globe in Australia, and the lavish gastronomic Denmark, where he fell in love with the Scandinavian approach to cooking. He continues to bring his expertise in culinary excellence to this small corner of Stavanger, Norway, offering guests a taste of local ingredients within a globally inspired concept.
The goal is to be at the top of Stavanger's restaurant scene
Continuously improving both quality and the restaurant itself, the Restaurant Broken team aims to earn its place among the top restaurants in Stavanger, working closely with local suppliers to bring the very best to their guests.
The driving force behind Broken – a personal journey towards culinary perfection
Broken came about because Alan fell in love with Norway. Stavanger was the perfect place to start, thanks to the amazing agriculture and seafood right on the doorstep.
The name "Broken" isn’t a nod to a love of pants—it refers to a spinal operation Alan underwent many years ago. It fuels his drive to achieve and continually hone his skills, so he can offer guests an experience that leaves them smiling and filled with memorable fun flavours.
His goal is to continually develop each menu, to push himself to offer something that other restaurants cannot, and to build a respected restaurant where guests know they can count on Broken to deliver on their expectations.
About the menu right now, the restaurant says:
This menu takes its inspiration from late summer—a time when the days are still warm, but the first hints of cooler weather begin to set in. It’s a subtle nod to that seasonal shift, using ingredients and ideas that reflect both the lingering warmth and the transition ahead.
A prime example: the scallops, topped with a delicate lovage snow, subtly reference the coming cold while remaining rooted in the brightness of summer.
Every ingredient has been carefully chosen to celebrate late summer’s gastronomic possibilities —showcasing peak-season produce at its very best, just before it fades.
With each menu, we aim to evolve, and this one marks a bold step forward. From the diversity of flavours to the presentation and complete sensory experience, this menu reflects not only the season—but the growth of chef Alan. It’s our most compelling work yet.
