2_9_ScanMag_74_March_2015_Text_Q9_Scan Magazine 1 09/03/2015 23:17 Page 89
Scan Magazine | Restaurant of the Month | Norway
At Stavanger-based Spiseriet, meals are simple, well-made and tasty – without leaving out the high level of quality the restaurant is so often commended for.
is noticeably proud of his employees and their achievements, from championship medals to their day-to-day efforts. “Behind Spiseriet is a whole team that works to cultivate and pursue the ultimate experience of a meal. Everyone who works with us is part of the success and should receive credit for their work. Our guests have the highest importance for us, and accolades such as a White Guide listing motivate us to keep improving and developing the way we deliver,” says Helland. The golden touch has surely rubbed off on younger staff at Spiseriet: two of the restaurant’s trainees, Arja Pedersen and Kim Lamram, recently grabbed hold of the Norwegian Championship gold medal for apprentice chefs under sous chef Andrè Slettvoll’s coaching. They are set to defend the top spot as they meet other Scandinavian teams at the Nordic Championships in Trondheim in April.
sense of quality in the entire dining experience – so much so that you may find it difficult to leave. “It’s not just the food – it’s about pairing it with the good wines, making guests feel cared for, and going that extra mile,” Helland adds enthusiastically. The desire to stretch for the utmost quality and diversity in their cooking has manifested itself in the menu at Spiseriet. By changing the menu every other week throughout the year, compositions are kept seasonal and new, always keeping staff challenged and guests longing for more. Guests planning a visit in March can look forward to an array of seasonally savoury seafood, with everything from
mussels and oysters to langoustines presented on the menu – all splendid representatives of the finest, Norwegian fresh cuisine. “Part of our goal is to keep searching for ways to challenge perceptions of what a meal can be. At Spiseriet meals are simple, well-made and tasty – composed by the finest of ingredients in novel ways,” concludes Helland.
For more information, please visit: spiseriet.no Phone: +47 40001324 Email: post@spiseriet.no
Culinary compositions in the Concert Hall It is palpable that people hold as high a position on Spiseriet’s list of attentions as high-quality food is prominent on the ever-changing menu. Beyond caring for the knowledgeable and skilled staff, Helland is adamant in his emphasis on great customer care. “The experience of a meal is so much more than what is on your plate. It’s also about what surrounds you; what complements the tastes and the atmosphere,” he says in a subtle nod to the restaurant’s distinctive location in Stavanger Concert Hall, further adding to a
Noted in White Guide Nordic: “It was revealed just before Christmas, so it was a great present for all of the staff!” says General Manager Raymond Helland.
Issue 74 | March 2015 | 89