Discover Stavanger: a coastal gem where wooden houses, rich history, and bold cuisine come together.
Journey to Stavanger on Norway's southwest coast, where history and gastronomy meet. Famous for its charming wooden houses and vibrant restaurant scene, Stavanger offers a dynamic mix of tradition and modernity. Join our hosts as they indulge in local delicacies, savor modern cuisine, and explore the Restoration, a replica of the ship that carried Norwegian immigrants to the U.S.
Episode 01: Stavanger: Flavors of the Fjord
PLACES TO STAY
Eilert Smith
Eilert Smith Hotel is nestled between Stavanger's old wooden houses and modern buildings in a functionalist warehouse originally designed in 1937 by the renowned local architect Eilert Smith. In 2019, Signe Anne and Kristoffer Stensrud transformed the historic building into a boutique hotel, aiming to preserve the heritage and soul of the space while revitalizing it with new life. It hosts the three-star Michelin restaurant Re-Naa.
Grand Hotel Egersund
This is a charming hotel with an atmosphere from the 1870s and located right in the heart of Egersund town centre. With 100 unique hotel rooms, a restaurant, a wine and cocktail bar, a wine cellar and a first-class kitchen, you get a modern hotel experience in historic surroundings. The hotel's 10 buildings are all part of the listed wooden buildings in the town centre.
Hotel Victoria
The venerable Hotel Victoria first opened in July 1900. Here you can enjoy a glass of champagne under the same chandelier as King Haakon VII and Queen Maud did on their 1906 voyage. Or how about enjoying the same view from your hotel room as the King of Siam did in 1907? The hotel has a fantastic location right by Vågen in the city center, with everything Stavanger has to offer in terms of culture, restaurants and city life right outside the door. Parts of the hotel are listed and are an important part of Stavanger's architecture and history. This means that our rooms vary in size and design.
PLACES TO EAT AND VISIT
Re-Naa
RE-NAA is a seafood-driven tasting experience led by Sven Erik Renaa and his team.The menu is built around ingredients from Rogaland and the surrounding coastline, shaped by the seasons and the best produce available each day. Sven Erik Renaa’s “coastal kitchen” is built mainly on seafood, sharpened by fermentation, curing, and the logic of long winters. Torill Renaa brings the warmth, the rhythm, the calm. Three MICHELIN stars, earned the hard way.
Brimse
On a small island just a few minutes with boat from the busy city of Stavanger lies Brimse and fairytale of every thing that grows. Frode Ljosdal who runs the farm has proven that anything can flourish here as long as you are dedicated. His greens goes to restaurants all over the Nordics.
Berentsen Brygghus
Egersund, just south of Stavanger has one of the most innovative and friendly breweries in Norway. An old family business which has developed considerably the last year. Father Harald and son Fred are great hosts and with their newly opened whsky visiting centre they have become a national tourist attraction.
Fisketorget (The Fish Market)
Fisketorget in Stavanger is an informal and cozy place with friendly and efficient service. The winechart is professionally crafted by competent sommeliers, and complete the dishes in unique ways. They have a fantastic outdoor seating area right by the harbour, possibly the best location in the city. Karl Erik Pallesen, who runs Fisketorget, is a leading Norwegian chef very well known for his seafood. It is a very popular place.
Restauration
Restauration is an icon of Norwegian emigration history from Norway to the USA, and is considered the beginning of organized emigration where nearly 1/3 of Norway’s population chose to leave their homeland. A floating icon and monument to remind us of the situation and daily life in Norway 200 years ago. The story of an incredible journey in 1825 from Stavanger to arrival through Hell Gate in New York. A 98-day voyage through several storms in the Atlantic Ocean. The vessel is docked at Utstein just outside Stavanger city. In our season 4 we are following Restauration when it sails to New York to celebrate 200 years of emigration to the US.
Nyyyt
Nyyyt means enjoy in Norwegian. At Røysland Farm Georg Fredrik Ueland has created much more than just raising cattle. Nyyyt is also a restaurant, a butcher shop, a production facility and a brand, catering to the needs of restaurants and chefs all over Norway with high-end meat from free roaming animals.
