Both feet in the local soil
Sven Erik Renaa has an impressive gastronomic resume, including the privilege of working with some of the industry’s most prominent figures. For fifteen years now, he has run Re-naa in the city of Stavanger in southwestern Norway. It’s a two-star restaurant that cannot afford to compromise on quality. And it doesn’t either! The gastronomy is driven by high flavors and advanced techniques, but always with both feet in the local soil. The recruitment of Tony Martin, former head manager at Bellies, will add increased knowledge and greater familiarity with local ingredients, as well as a substantial new library of flavors. Perhaps this can take Re-naa to the highest level.
• Serves a largely organic menu
• Collaborates with local businesses
• Invests much in education
• Has a great focus on R&D