The Best Restaurants in Rogaland
Sven Erik Renaa’s kitchen sits at the center of this 22-seat dining room, erasing the divide between guests and cooks. Founded in 2009, the restaurant earned its third star in 2024. Seafood-oriented tasting menu.
Two sommeliers own this one-star restaurant in a former canning laboratory, while chef Stuart Barber leads the kitchen. The seasonal tasting menus consist of six or twelve servings, backed by a 400-reference wine list.
Klepp plus Kress equals K2: Chef Ola Klepp—former RE-NAA—and partner Elisabeth Kress run this one-star restaurant where ingredients are sourced within Rogaland. Their garden supplies herbs and berries.
Edomae sushi, the Tokyo style created about 200 years ago, meets Nordic seafood at this ten-seat counter. Chef Roger Asakil Joya trained in Japan and opened his place in 2015, taking guests on an 18-course journey.
Part of Fløirestauranten on Mount Fløyen, this fine dining room was designed in the 1920s by architect Einar Oscar Schou. Chef René Leo Blume serves a local ten-course menu with an oolong tea interlude.
Plant-based tasting menus in a former factory: An Italian chef enriches Nordic techniques with Asian accents, paired with wine from the natural-oriented list. Nine courses for dinner or six for lunch on Saturdays.
At this vegetable-forward restaurant, three young chefs focus on sustainability and local sourcing. The six-course menu is served with a selection from one of Norway’s strongest natural wine lists.
The Idsøe family has run a butcher shop here since 1828, adding an 80-seat grill restaurant next door in 2023. Guests watch the open kitchen at work while choosing from a wine list of around 600 labels.
With around 850 wines, this four-floor venue has earned international recognition. The kitchen complements the cellar with tapas, set menus, and à la carte dishes inspired by global flavors.
Leather swivel chairs and Pushwagner art define this 30-seat room, first opened in 2004 by TV chef Kjartan Skjelde. It serves a seven-course menu, with flowers and plants.
Karl Erik Pallesen runs the kitchen at this fishmonger-restaurant on a site where seafood has been sold for more than 150 years. The menu depends on what’s in the fish counter and the day’s catch from local fishermen.
Large windows with fjord views line this spacious restaurant in the concert hall. Award-winning chefs prepare set menus alongside à la carte options, and most guests arrive before or after performances.
British chef Alan Kaye named this 25-seat seafood restaurant after a spinal operation that drives his determination. Monthly menus highlight local catch and seasonal produce, served from an open kitchen.
Housed in a former food-preservation laboratory, this restaurant serves international and Scandinavian dishes. Seafood features prominently, with dishes such as steamed mussels and linguine with shellfish.
From the founders of three-star Re-naa comes this 900-square-meter venue, which combines bakery, pizzeria, and chocolaterie under one roof. The Neapolitan pizza is made with Italian “madre” sourdough.
Daniel Vigdel Hansen and Rakel Helgheim opened this intimate restaurant in a yellow house in 2022. The kitchen prepares small dishes with local ingredients. Natural wines feature alongside conventional labels.