Re-Naa

Nothing short of exceptional

RE-NAA is deeply rooted in Norway’s western coastline, where the kitchen draws its strength from local fisheries, foragers and farmers across Rogaland. Under the direction of Sven Erik Renaa, the cooking reflects a clear sense of place, supported by in-house fermented, non-alcoholic pairings and local ciders.Almost everything surrounding the guest, from glassware to ceramics, is made by regional artisans. The experience feels precise, generous and unmistakably Norwegian.