Stavanger
Alone

PRACTICAL SAMPLE

Other Fine Dining

Sabi Omakase specializes in Japanese cuisine built on Norwegian fish, seating only ten guests at a single counter around chef Roger Asakil Joya. It holds one Michelin star (it was the first sushi restaurant in Norway to be starred), and the long omakase menu is a special-occasion splurge, so confirm the current price when you book. The intimate counter is ideal for a solo diner who wants to watch the cooking up close. The menu changes with the available fish, so it varies through the season. Reservations are essential, as capacity is tiny.

Hermetikken is a smaller, less formal fine-dining room than RE-NAA, a short walk up from the center near Ledaal park, with a strong focus on fermented and preserved foods. It received its first Michelin star under head chef Stuart Barber, an alumnus of The Fat Duck, and serves a seasonal menu it calls OMA(K)ASE, offered as a twelve-serving menu or a shorter five-course version; check current prices when booking, as they sit at the upper end of the city’s market.

A free excerpt from Stavanger Alone.