Eat better in the culinary region Stavanger

Summer, winter, spring, autumn
Last updated: 15.08.2023
The Michelin star restaurant RE-NAA. |© Renaa Restauranter

Did you know that Stavanger is one of the few cities in Norway with several MICHELIN Stars restaurants? Stavanger is fortunate enough to have talented chefs and food experts in abundance. More than a few national and international food enthusiasts point to Stavanger as the culinary region number one in Norway.

Stars and distinctions

Apart from Norway's capital, Stavanger was in fact the first Norwegian city to receive a star in 2016, thanks to the restaurant RE-NAA, which since this has received (and retained!) another star in the MICHELIN Guide Nordic. Sven Erik Renaa and Torill Renaa are the passionate pair behind the two-star adventure RE-NAA, and the duo is constantly adding new food concepts to Stavanger's food map. The critically acclaimed restaurant Sabi Omakase, led by Roger Asakil Joya, received its MICHELIN star in 2017 and has since retained it. Joya is equally adding new restaurants to the region's food arena. In addition, the Stavanger restaurant K2 has one MICHELIN star. Restaurants Tango and Söl have distinctions from MICHELIN, a strong testimony to the region's status as a food region in Norway. See all the recommendations from MICHELIN in Stavanger.

Michelin Guide Nordic

Book ahead if you fancy challenging your taste buds at one these restaurants. Coincidentally, there are several other restaurants of world-class standards in the entire region.

Find your new restaurant favourite here!

Culinary treats

Local ingredients

You can moreover satisfy your needs for excellent cuisine at several top-notch restaurants if you’re not necessarily after a star restaurant. Restaurants can tempt you with shellfish, seafood, lamb, cows, poultry, vegetables, herbs, and fruits from local producers. The mild, humid climate in the Stavanger region makes it particularly favourable to cultivate the land. This means that most of the ingredients do not have to travel very far, and competent chefs know how to appreciate this. The region is a major producer of tomatoes, parsley, potatoes, beets, cucumbers, and other vegetables. For example, the region accounts for 80 per cent of cucumber production in Norway.

Tomato cultivation at Finnøy|© Monica Larsen/ Visit Region Stavanger

Experience sustainable food tourism

In a protected cultural environment at Utstein, Klostergarden farm runs sustainable food production. Anders and Inger Lise are the 11th generations to manage over 300 years of family history at Utstein, but the history extends much further back in time, all the way to the Viking king, Harald Fairhair. On a visit to the farm, discover grazing sheep and cows, as well as their forest pigs. All grazing in the landscapes surrounding the medieval monastery, Utstein Kloster. A farm shop with local treats is found adjacent to the farm. You can further rent rowboats and kayaks as well as rent an entire holiday home.

Klostergarden farm shop
Accommodation at Persahuset

Food festivals

The largest food festival in Norway, Gladmat, is one of more than 30 annual festivals that take place in Stavanger. Gladmat attracts more than 200,000 guests during the four days of the festival. The entire restaurant industry then moves out onto the streets, where they deliver their very best of good dining experiences. You can also experience smaller food festivals, such as the Tomato festival at Finnøy or the Potato festival at Bryne. Food weeks in both Sandnes and Stavanger are very popular among the region's inhabitants, in Sandnes, try "Værtskapsugå" or "150-ugå", and in Stavanger, eat away at "Spis Ute Ugå".