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Stavanger, gastronomy and urban art in Norway

Get lost in one of the most important Norwegian cities

Stavanger is a port city, located in southwestern Norway, the fourth largest in the country by population after Oslo, Bergen and Trondhein. It has a great university character so its atmosphere is always vibrant.

Stavanger was designated in 2008 as European Capital of Culture. Proof of this is the Gladmat, one of the most important gastronomic festivals, held every July since 1998 and attracting more than 250,000 visitors each year to discover typical cuisine and participate in culinary workshops that take place around the port of the city.

Stavanger
Gamble. Foto: Terje Rakke / Nordic Life AS / www.fjordnorway.com

Following the route through the port, you can´t miss the Gamle Stavanger, its picturesque old town, made up of 173 white wooden houses built in the late 18th and early 19th centuries.

This Norwegian city has around 8,000 wooden houses, the highest concentration in Europe, many of them are protected. Another place you must visit is Øvre Holmegat street, the most colorful in Norway, known as the “Notthing Hill” in Stavanger. Along this street, the buildings are painted in bold colors and you can find bars, cafes and shops.

Norsk Hermetikkmuseum
Norsk Hermetikkmuseum. Foto: Kaitlin Bailey / Matador Network / www.fjordnorway.com

A few meters away, there is the small lake of Breiavatnet, where you can see the Cathedral, Domkirke. This Anglo-Norman-style church was built around 1125 and is the only Norwegian medieval cathedral that has retained its original appearance and has remained in continuous use.

Futhermore, if we walk through the Gamle, we can see numerous samples of urban art, mainly on the facades of different buildings, painted by national and international artists. Lose yourself among its streets and visit the Norsk Hermetikkmuseum, located in an old cannery and dedicated to the world of herring, one of the most consumed fish by locals.

Continuing in the world of fishing, be sure to visit the Maritime Museum or the Oil Museum, one of the main activities of Stavanger.

Stavanger
Foto: Terje Rakke / Nordic Life AS / www.fjordnorway.com

Where to eat?

The city offers two Michelin-starred restaurants, the Sabi Omakase, with a Japanese concept by Roger Asakil Joya, and RE-NAA by Sven Erik Renaa, who owns two more establishments: Renaa Matbaren, an informal bistro, and Renna Xpress, an artisan bakery and pizzeria at the Stavanger House of Culture, Sølvberget.

In addition, Ostehuset Øst offers a seasonal menu and put special emphasis on cured meats, such as Ostehuset Sterk, and local cheeses from goat’s and cow’s milk, made in local cheese factories.

Fisketorget, located in the town Vågen (port), its cuisine contains of seafood. In the restaurant, the menu is composed by the daily catch that arrives at the local port. There is also a store to buy various seafood daily. Be sure to try the fish soup, over 30,000 servings are sold each year.

Stavanger Concert Hall
Stavanger Concert Hall. Foto: Kaitlin Bailey / Matador Network / www.fjordnorway.com

Spiseriet, located in the Stavanger Concert Hall, offers signature cuisine cooked by young chefs and a stunning view of the fjords. One of the key places to visit, even if it’s for a drink.

Located in the city’s shopping area with an elegant classic atmosphere, Bevaremegvel Bar & Restaurant offers a menu alongside daily recommendations of a French style. Its wine list stands out and, above all, it has on the ground floor the Vannari winery.

Where to stay?

In front of Lake Breiavatnet, is the Radisson BLU Atlantic hotel, centrally located and just a three-minute walk from Stavanger Central Station.

How to get there?

Norwegian Airlines offers direct flights from Spain. There is a bus to go from the airport to the city center in approximately 20 minutes.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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