"Take Away" Street Food Restaurants in Rogaland
Jieun Lee tested her Korean cooking at a food festival and ran a food truck before opening this takeaway counter with her partner Simen Sæten in 2024. Raised in Seoul, in a family of restaurateurs, she now shares the flavors of her homeland: fried chicken, bibimbap, bulgogi, japchae, and kimchi.
As the first and largest location of the Renaa family’s casual circus concept, this flagship also serves as their culinary workshop: here is where the sourdough, gelato, and chocolate are made. The Neapolitan pizza pairs well with craft beer from Lervig Brewery, just two kilometers down the road.
From the couple behind acclaimed Renaa restaurant comes this casual concept, launched in 2020 and now with venues in Stavanger and Oslo. The sourdough for the pizza is made with an Italian "madre" starter; the wood-fired oven does the rest. Bread, pastries, sandwiches, and gelato are available, too.
The Aladdin tale reached Europe through a storyteller from Aleppo, one of the two Syrian cities (with Damascus) behind the cooking at this restaurant. A house favorite is lamb ouzi: spiced rice and slow-cooked lamb baked in crisp pastry, often served with mezza platters and fragrant mandi rice.
The name recalls what Vietnam was called before 1920, and the menu forms a journey from the northern rice fields to the southern ports. Asian herbs meet local Norwegian produce on sharing plates: charcoal-grilled skewers, steaming pho, and grilled pork over rice noodles with crisp spring rolls.
If hands are a king’s cutlery, every guest eats royally here: the menu at this Ethiopian restaurant invites diners to tear apart soft injera bread and dip it into a range of stews meant for sharing. Spiced dishes with lamb, beef, chicken, and fish are joined by an exceptional vegan selection.
Stavanger’s only Pakistani restaurant, named after an Urdu word for “taste,” has been cooking over open flames and in a tandoor oven since 2014. Besides dine-in, there is a strong street-food selection: pakora fritters, tandoori wings, and samosas. Its takeaway was voted the city’s best three times.
A few stools along the walls and windows, a handful of soups on the menu, and quick service: this is as close as one can get to a Japanese ramen-ya in Stavanger. The noodles are made on the premises from organic wheat, getting their texture from the alkaline water called kansui.
Set between the waterfront and the Tou Arts Center, this takeaway has served worldly street food since 2016. The popular fried chicken burger comes with Korean chili or mango glaze; other options include banh mi with avocado, poké bowls, and tacos. Carry it to Øst Bar next door to eat with a drink.
Ole Dysjaland opened a small burger counter in Sandnes in 2017 and grew it into venues in Stavanger and Bergen. Hand-ground and charcoal-grilled beef is tucked in a brioche baked with cream and double butter. His own favorite tops the double patty and cheese with chipotle and dry-salted Idsøe bacon.
This fusion ramen bar shares both the address and the story with Matsaya’s BBQ restaurant. It is the third concept by the four friends who started with a booth at Gladmat festival in 2019. Homemade noodles come Filipino-style (black, in dinuguan pork-blood stew) and the Japanese way, in creamy miso.
Norway’s largest sushi chain began here in Stavanger in 2011 as a single takeaway stall and has since grown to over 30 locations across the country. To keep up the quality, chefs are regularly sent to Japan for training. Sterling halibut from the Ryfylke fjords is among the premium ingredients.
Catania-born Simone Santonocito launched this food truck in 2023, bringing pizza fritta (deep-fried pizza dough with filling) to Norway's oil capital. From his native Sicily also comes the pizzolo: a double-layered flatbread, stuffed with chicken, beef, or veggies. A trattoria followed in 2024.
At the corner of two central cobblestone streets, this sandwich bar makes a quick stop for shoppers and strollers. A good dozen varieties are on the menu, many with playful names like "Brie-lliant surprise" (brie, serrano, and fig compote) and "Italian fling" (mortadella, pistachios, and honey).
In the suburb of Mariero, a ten-minute drive from central Stavanger, lies this basic burger joint, the original of a local chain since 2015. The menu centers around beef smash burgers, with guacamole, parmesan, and jalapeños among the distinct toppings. Chicken burgers and milkshakes complete it.