NORWAY. Travel experience player Avolta has opened two food & beverage outlets under a recently agreed five-year contract at Stavanger Airport. The company is the sole F&B operator in Domestic Departures at the location.
A highlight is a casual-dining concept, Sirkus Renaa, from Michelin-starred Norwegian chef Sven Erik Renaa. He is known for using natural, local products, which translate to his latest concept, where travellers can find 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, including barista-style coffee throughout the day.
Crafts – Rogaland Gastropub is the other opening, serving local and international draught beers and classic gastropub dishes such as The Craft House Burger or Fish & Chips, which uses local beer from Lervig Brewery in its batter, plus plant-based and sustainable alternatives.
In line with its pledge to create sustainable travel experiences, Avolta has partnered with Klimato to advise of each menu item’s carbon footprint calculation, allowing guests to make a conscious choice before purchasing.
Avolta CEO Northern, Central and Eastern Europe Walter Seib said: “We are delighted to build upon Avolta’s longstanding partnership with Stavanger Airport, and to continue to work with highly awarded Stavanger chef Sven Erik Renaa to elevate the catering experience at the airport, making the journey as rewarding as the destination.
“These concepts are a notch above where travellers might expect to dine before flying, and I’m confident they’ll make the journey more enjoyable for holidaymakers and commuters alike.”
Stavanger Airport Commercial Director Elisabeth Strømstad said: “We are delighted to welcome Sirkus Renaa here at Stavanger Airport Sola. 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 Sola produces both honey and tomatoes. We are so happy that Sirkus Renaa have incorporated the products on the menu. Welcome to Sirkus Renaa, and a big thank you to Avolta for being a valued partner for Avinor.”
Sven Erik Renaa said: “I am excited to showcase our Sirkus at Stavanger Airport. Our bakers, pizzaiolos and pastry chefs are the best in their field and will do their utmost to offer travellers a large and varied selection with a focus on quality.
“There will be organic, authentic and healthy options for people on the go [including] fresh bread, pastries, sandwiches, salads, our renowned pizza, Italian pasta dishes, cakes and chocolate.”
Stavanger Airport is the third-busiest airport in Norway, serving around 4 million passengers a year. ✈
