I loved this place...I went there on Chirstmas Day; Not too full, not too empty. Decoration was…read morevery ethnic, chairs huge, squared, heavy (hence the four stars). Service was nice and kind. Owners spoke Norwegian, English, and their own..(No Spanish?....hehehe). Food was fairly fair priced for Norwegian standards, and portions were huge. Quality of food was great too. Service was five stars, again, very nice people. cocktails were big and pretty good. I had the raspberry vodka with tonic water and it was good. One thing, the food was a little too sweet but it may be because vegetables in Norway are sweeter than the vegetables we have in the US. Tip: When they mean hot they MEAN IT...For a Texan I would do mild. These people can set a Mexican on fire.

This started out as the sibling to Norval another wine bar in town. It has now become a full blown…read moreMichelin star restaurant. As the wine bar got more popular the food got more ambitious and the efs come from places lime the Fat Duck in Brae. They have two tasting menus with one being a subset of the other. A fairly large wine list and it spans a good amount of Europe and other wine destinations The crew seem quite young but very good. They had worked at various places around town and as noted the chefs come from pedigreed places. A great display of mostly Norwegian products. Quite small in both customer and the open kitchen, they out out excellent food and the star is well deserved

Having been to the other locations this one of course being in the aiirport has a slightly more…read morelimited menu. A smaller selection of pizzas, a couple of pastas and then a bunch of takeaway stuff. Thiugh thete is a full sling of beverages and coffee. No extensive baked goods ot gelato. Still very good for an airport operations and the prices are not different from the restaurants

A slightly strange location but a lot of space and is also the central kitchen for the other…read morelocations. It's in an apartment builsing and also located across from the main Police station . Wacky. However the pizzas are insanely good but you'd expect that from a 3 Michelin star chef. It's also got a full bakery, cafe and gelateria. As stated the full commercial kitchen is here and the restaurant space is nice as well. The salami truffled pizza is excellent and they will have daily specials as well

At top of one of the tallest buildings in town is a somewhat hidden restaurant and bar. It's a huge…read morespace ehich is weird thst not a lot of folks know it's there. The chef is from Fisketorget down in the harbor so you can expect the refined classics lkme they serve thete. But the cool thing is they have a great bar area and terrace thst over looks the city. You certainly can't find a better view from any other restaurant in town while you consume the solid fish soup

Another of the many restaurants on the Food Street of Stacanger. However this one has a micchelin…read morestar. They take influences feom all over the wirld but use local products eith the aim of no waste. It's a tasting mebu only format. During soring there is a bevy of vegetables for the season. Local cheeses, seafood and even local alcohol produxtion is highlightwd. The team is also quite international. Belgiabs, Mexicans, Guatemalens, amongst the Norwegian locals. It's cool how they use an entire plant ornfruit and turn them into beverages or other dishes. Definily pne lf the better choices for a splirge when in the area

Sometimes things start out not so promising become something wonderful. I slipped in before the…read morekitchen closed and they seemed to be in a hurry to close up. But as I made it through my pizzas they mellowed out and let me take my time. Kitchens in this area are pretty hardcore closed at 9pm even if the place is open until midnight. Most of the regular diners left but then I noticed folks from other restaurants trickled in for drinks The Napoletana and the Nduja pizzas were both excellent. Better than most of the things remotely close to where I live. What? Well there are two Neapolitans in the kitchen. They take their craft seriously. I think after they witnessed the crushing of the pies the staff got friendlier. A Serbian, Slovenian, Romanian tan the front with the Italians. The group that trickled in were British, Norwegian and, Lithuanian . It was the UN forming! Next thing I know we're all having beers and the place feels lovely again. So go for the pizza obviously but don't discount the staff if it's busy and they're focused. You never know who you will make friends with

Bravo is one of the many places on this re developed "food street " of the old unwanted part of…read moreStavanger. A group decided to redevelop the area and give leases to a number of independent restaurants . Bravo is run and owned by a young couple on their first venture after working for other restaurants. Their influences come from every where and they do it via a number of plates meant to be shared. But if you'rea small group you can do a lot of half portions to try as much as possible . Same goes for the wine. So you can make a tsting menu of the whole of the offerings whichbi dis. Sardine toast, porlnriççetes, new potatoes, variois aeafood. All excellent. Staff are super friendçy and attentice. A casual pçce jut soing upscale cooling in a very approachcabçe way