CHEF SVEN ERIK RENAA AND NUSFJORD VILLAGE & RESORT COMBINE FORCES TO CREATE AN UNFORGETTABLE EXPERIENCE
29 MAY - 1 JUNE, 2025
Weaving Culinary Magic with Local Ingredients into an Unforgettable Location
JANUARY 10, 2025 . . . Chef Sven Erik Renaa achieved a groundbreaking milestone as the first Norwegian chef to earn three Michelin stars in May 2024. He and his team will bring guests on a 4-day culinary adventure in the wild landscapes of Nusfjord and the rugged Lofoten Islands. Closing his restaurant in Stavanger for one week and taking the entire team, together they will craft an unforgettable experience – a gastronomic journey - set against the stunning backdrop of Nusfjord village and the surrounding area.
The Program
Arrive at Nusfjord where you will be welcomed into the warmth and hospitality of the resort in this historic fishing village. Check into one of the original rorbu or fisherman cabins – or the newly restored and exclusive House of Dahl. Here, an authentic Nordic atmosphere will serve as your home port for three days.
Celebrate the start of this event with a welcome reception on the waterfront to meet Torill and Sven Erik Renaa – along with Caroline Krefting and the senior team of Nusfjord, followed by dinner at restaurant Karoline.
Prepare yourself for an exciting few days of uniquely arctic adventures and delicacies designed to invigorate all your senses. Embark on an exhilarating RIB Boat Sea Eagle Safari and return to a Nordic inspired comforting lunch. Climb aboard the traditional fishing boat Elltor and be regaled with ancient stories from the captain, or hike the mountains and explore the shore. Days are driven by activities that will stimulate your appetite. Chef Renaa and his team will deliver memorable meals that highlight the best quality possible sourced primarily from local and Norwegian organic producers, farmers, hunters and fishermen. Renaa has a “no fuss” approach to creating dishes and complex flavours, but still respects the main elements of the dish and its ingredients.
The culmination of this extraordinary three day culinary journey will be a multi-course dinner crafted by the renowned Chef Sven Erik Renaa and his team at Karoline Restaurant. Each dish, paired with exquisite wines, highlights the best of Nordic cuisine, promising an unforgettable dining experience.
Hints of two dishes from the menu include squid from Skagerrak cured in seaweed. A prized squid that comes from a strait running between the Jutland peninsula of Denmark, the east coast of Norway and the west coast of Sweden, connecting the North Sea and the Kattegat Sea. In order to keep some surprises, the main dish will be of Renaa's signature spring dishes and the meals. As always, soft pillowy milk buns always accompany the meal to soak up his superlative sauces.
The Liquid Program
Meals are paired with wines by Award-Winning Sommeliers Sander Johnsson and Kristoffer Aga. One masterclass will enhance your appreciation of sparkling wines – the perfect and bubbly pick-me-up spirit. Another insightful liquid class will be in the secret of crafting cocktails – adding a creative twist to your mixology skills, all with a Nordic flair from the Renaa team of experts.
ABOUT RE-NAA
Torill and Sven Erik Renaa – The Couple Behind Re-Naa
The culinary journey of Torill and Sven Erik Renaa in Stavanger began in 2009 with the opening of Restaurant Renaa and Renaa Matbaren – a fine dining restaurant and a bistro.
In 2016, their restaurant became the first Nordic establishment outside a capital city to receive a Michelin star at its first opportunity. By 2020, they made history as the third restaurant in Norway ever to receive two Michelin stars, and the first one outside the capitol. In 2024, Sven Erik achieved a groundbreaking milestone as the first Norwegian chef to earn three Michelin stars. Accomplishing this in a city of approximately 150,000 people is nothing short of sensational.
A Commitment to Quality and Expertise
Chef Sven Erik’s creativity and wide experience has created a food and hospitality philosophy where he highlights the best quality possible sourced primarily from local and Norwegian organic producers, farmers, hunters and fishermen, blended with his experience, flavour library/DNA and “no fuss” approach creates dishes and complex flavours but still highlighting and respecting the main elements of the dish.
The foundation of the Renaa’s success lies in their relentless pursuit of excellence. Sven Erik is a culinary expert and the youngest head judge in the history of the Culinary Olympics. He is a walking encyclopedia of culinary techniques, ingredients, and flavor profiles. Combining profound knowledge with creativity results in truly exceptional cuisine.
As manager of the Norwegian Culinary Team, Sven Erik professionalized the team, fostering collaboration among the nation’s finest and emerging chefs. Under his leadership, the team won gold at the IKA Culinary Olympics, among other accolades.
"Our flavor DNA is rooted in pickling, fermenting, curing, drying – these elements are the backbone of almost every dish we serve." Sven Erik Renaa
A Dynamic Duo
Sven Erik’s food is complemented by Torill’s dedication to creating a warm and inviting dining experience. Her primary role is to amplify what Sven Erik expresses on the plate through the restaurant’s atmosphere, service, and organization.
With training as a sommelier and waiter, Torill brings her own formidable expertise to the table. As maître d’ at the European Bocuse d’Or finals in 2024, and winner of a prestigious Food Culture Award in 2020, she has a passion for recruiting talent to the hospitality industry and promoting the art of service. Torill is renowned for building strong service teams and crafting dining experiences that balance pride, respect, warmth, and charm.
Team Spirit and Perfection: For the team at Re-naa, satisfied guests are the ultimate reward, and happiness comes from the entire team working together to deliver quality. Vitality, drive, and an insatiable hunger to push boundaries are hallmarks of this power couple. At the same time, they value every team member, from leadership to the dishwashing staff – because caring is at the heart of everything they do.
TEAM RE-NAA: Sven Erik Renaa - Chef Patron and Owner, Torill Renaa - Owner and Hostess, Kristoffer Aga - Maitre d' and Wine Director, Mathew Leong - Head Chef
Renaa is located at Nordbøgata 8, 4006 Stavanger, Norway in the Eilert Smith Hotel. For further information visit the website at restaurantrenaa.no Follow Renaa on Instagram
ABOUT NUSFJORD
Underscoring the fact that Nusfjord is one of the most distinctive experiences in the world, it is comprised of 26,000 acres - an area nearly twice the size of Manhattan – offering a playground of activities to stretch even the wildest of imaginations. Despite the vastness, community means a great deal to Nusfjord where there remain 20 full-time residents living in the village, many of whom work for the property in various capacities, in many cases offering a level of expertise and knowledge on the region that would otherwise be difficult to find.
Open year-round, adrenaline seekers will be exhilarated at the possibilities of activities offered, while those seeking beauty and tranquility will easily find their peace in this rugged corner of the breathtaking Lofoten archipelago. In Nusfjord, guests will find a surprising refuge of warmth and hospitality in the wild.
Accommodations: Rorbu or Fisherman's Cabins
History extends itself to the other accommodations at the resort and is comprised of a total of 26 authentic and rustic fisherman’s cabins or ‘rorbu’ with original timber walls that bring modern and cozy comforts for today’s travelers. In addition to the cabins in town, a truly off-the-grid Isolated Fisherman’s Cabin sits on the island of Strøymøya - created for those who appreciate being in a remote area, with a rugged environment, combined with certain spectacular views along with creature comforts. The most luxurious accommodation is Dahlgärden, a renovated and restored house that can accommodate 10.
Nusfjord has been recognized by TripAdvisor Traveler's Choice in 2022, 2023 and 2024. This year, Nusfjord has become a member of Small Luxury Hotels in their Considerate Collection indicating the property as Environmentally Conscious, Cultural Custodians, and are Community Minded.
Media Contact: For further information and high resolutions images, please contact KVD Creative Communications in NYC. Email Kathleen Duda at kathleen@kvdcom.com or Angela Nigoghossian at an@kvdcom.com or by phone at +01 646.290.4244