Guest chef at Hangar-7: Sven Erik Renaa
Three Michelin stars, uncompromising precision, and a clear culinary signature: in October 2025, Norwegian top chef Sven Erik Renaa will bring the flavors of his homeland to the Ikarus restaurant in Red Bull Hangar-7. With his philosophy of “Perfect Simplified,” he shows how Nordic nature, ancient traditions, and contemporary creativity open up a new dimension of the fine dining experience.
Culinary northern lights from Stavanger
From Stavanger on Norway's spectacular southwest coast, Sven Erik Renaa has created a culinary universe with his restaurant RE-NAA that is now at the forefront of international gastronomy. Rooted in the fjords and forests of Norway, he combines raw nature with uncompromising precision and imaginative flavors.
The result: in 2024, RE-NAA was awarded its third Michelin star – a historic achievement that not only cemented Renaa's position as a leading force in modern Nordic cuisine, but also established Stavanger as a culinary metropolis.
From Trøndelag to New York – and back to Norway
Born to a Norwegian mother and Italian father, Renaa was born with an openness to different flavors. His first stops took him to the traditional Britannia Hotel, later to Oslo's Annen Etage and Bærums Verk.
His path then took him to New York, to David Burke's legendary Park Avenue Café, before he took on responsibility at Brasserie Hansken and ORO (under Bocuse d'Or winner Terje Ness) in Oslo.
In 2009, he finally opened his own restaurant, RE-NAA, in Stavanger, laying the foundation for a success story that combines Norwegian authenticity with international flair.
Philosophy: “Perfect Simplified”
For Renaa, fine dining means reducing food to its essentials. “Perfect Simplified” describes his philosophy of showcasing ingredients in their pure essence and translating them into a modern form using traditional techniques such as fermentation, curing, or pickling.
His cuisine is characterized by:
- Norwegian nature: fish, seafood, game, and forest fruits.
- Balance: acidity and contrasts create excitement without losing harmony.
- Craftsmanship & play: a disciplined but creative process in which dishes are refined until they surprise – yet remain rooted in their origins.
International renown
Renaa's journey from his first Michelin star in 2016 to the highest accolade in 2024 shows how consistency, authenticity, and innovative spirit can put a region on the culinary world map.
As a judge and mentor in international competitions – such as the FHA Culinary Challenge 2025 and the Bocuse d'Or – he is also shaping the next generation. Competitions, he emphasizes, are “a way to showcase our craft and inspire young talent to pursue the profession.”
Guest Appearance at Restaurant Ikarus in Red Bull Hangar-7: Nordic Essence on Austrian Soil
In October 2025, Sven Erik Renaa brings his unmistakable Nordic flavors to Restaurant Ikarus at Hangar-7. His guest menu reflects the raw freshness of the North Sea, the stillness of Norway’s forests, and the imaginative creativity that defines his style.
Menu Highlights:
- Snacks: Brown crab with ginger & trout roe, smoked herring taco with löjrom, daikon with ponzu & wasabi, mahogany clam with tomato & wild garlic.
- Courses:
o Sea urchin with Arctic shrimp, finger lime & green strawberry
o Balfegó tuna with rhubarb, kaffir lime & “Ren-aa caviar”
o Squid with black garlic & grilled lemon
o Norwegian scallop with koji, kombu & cherry
o Monkfish with “chicken butter” & chanterelles
o Reindeer with brioche & “sauce charcuterie”
o Sea buckthorn with marigold, meringue & timut pepper
o Black koji ice cream with fennel & pinecones
A tasting journey where Norway’s landscapes are distilled into texture, balance, and flavor – with international flair and technical brilliance.
TV tip
For those who can't be there live at Hangar-7: Sven Erik Renaa's guest appearance will be broadcast on ServusTV's series “Die besten Köche der Welt – Zu Gast im Ikarus” (The Best Chefs in the World – Guests at Ikarus).
Conclusion: A culinary experience between tradition and avant-garde
With his guest appearance at Hangar-7, Sven Erik Renaa clearly demonstrates why he is one of the most exciting chefs of our time. He shows how Nordic authenticity, technical skill, and artistic creativity combine to form a new culinary language – bringing the light of Nordic cuisine to the stage in Salzburg.
© Helge Kirchberger Photography
