Scan Magazine | Special Theme | Experience Norway
Left: Located in the heart of Stavanger, Fish & Cow welcomes people of all ages and tastes. Photo: Fish & Cow. Top right: Fish & Cow is divided into a bar area and a restaurant area, which seats up to 110 people. Photo: Arne Bru Haug. Right: One of the most popular dishes on the menu is the steak. Photo: Fredrik Ringe.
Fresh food in the heart of Stavanger Modern brasserie Fish & Cow in the very centre of the south-west Norwegian city of Stavanger has a strong focus on fresh, good-quality and honest cooking – served up in hearty portions. By Line Elise Svanevik
“We want the ingredients in what we make to be a focal point, so if we serve a potato, we want it to look like a potato – not some fancy version that tries to be something it’s not,” says managing director of Fish & Cow, Tommy Oppedal Raanti, who has been with the restaurant for one and a half years. The menu is international, which means that it does not focus on a particular country; on the one hand, it features traditional Norwegian classics such as fish soup, but there are also non-Norwegian dishes such as steaks, burgers and, in the summer, American-style barbecue ribs. Much of the food is grilled using a Josper grill, which provides the meat and fish with a distinctive flavour and, in addition to the à la carte menu, the head chefs compile a weekly three-course meal made using seasonal ingredients sourced at the restaurant. Take for exam78 | Issue 100 | May 2017
being Lervig Brewery with its awardwinning beer. Each of the dishes on the menu has been carefully paired with local beers by the on-site sommelier for an optimal taste sensation.
ple a halibut sashimi starter followed by a main course of braised beef cheeks and glazed chocolate mousse for dessert. When it comes to the clientele, Fish & Cow welcomes people of all ages and tastes – be it a couple on a date night or those who are simply passing by and are a bit peckish. “On average, it’s probably mostly people aged 30 to 55, but we also welcome those much younger and older,” says Oppedal Raanti.
Local partners The ingredients are sourced from numerous places, but the restaurant tries to use local suppliers whenever possible. The menu changes according to season in order to make the most of the ingredients available in Rogaland specifically and Norway generally at any given time. Fish & Cow also partners with several local companies, one important partner
The chocolate fondant is one example of a classic topselling dessert. Photo: Fredrik Ringe.
Style: Modern brasserie Most popular dishes: Fish soup, burger, steak and chocolate fondant Opening: Monday to Saturday, 11am-1.30am (kitchen closes at 10pm) Seats: 110
For more information, please visit: www.fishandcow.no