The sole F&B operator within the Domestic Departures Terminal at Stavanger, Avolta is building on its partnership with Norwegian Michelin-starred chef Sven Erik Renaa, launching a casual all-day dining concept, Sirkus Renaa. Demonstrating Renaa’s passion for natural, local products, the new space will offer baked pastries and sourdough loaves, handcrafted sandwiches, wood-fired pizzas and fresh pasta. An express area caters to travellers with less time, offering a selection of ready-to-go hot and cold food and drinks.
The much-loved Crafts – Rogaland Gastropub will continue to welcome travellers for local and international draught beers and classic gastropub. In line with its pledge to create sustainable travel experiences, Avolta has partnered with emissions calculator provider Klimato to provide details of each menu item’s carbon footprint calculation, allowing guests to make a conscious choice about their purchases.
Elisabeth Strømstad, commercial director, Stavanger Airport, said: “We are delighted to welcome Sirkus Renaa here. Over the last couple of years, the airport has been focusing on locally sourced food together with the importance of passenger experience. We want the guests at the airport to recognise the region they have visited. Stavanger Airport produces both honey and tomatoes. We are so happy that Sirkus Renaa has incorporated the products on the menu.”
