EatbyLe

If you find yourself in Stavanger, Bellies is a must‑visit experience—especially if you’re curious about what plant‑based food can truly achieve. At 890 NOK for the set menu, the pricing feels fair, and the team—led by Christoffer—is exceptionally friendly and welcoming.

Concept & Context

• Bellies is Stavanger’s only 100% vegan fine-dining restaurant, housed in a converted 1930s cannery building at Støperigata 6, just east of the city centre.
• Opened in late 2019 by Øystein Lunde Ohna, with chef Tony Martin (ex–Bagatelle, Re‑Naa, Tango) and sommelier Christoffer Bergøy Thorkildsen, Bellies focuses entirely on plant-based, locally sourced ingredients and imaginative technique.

My Experience & Favorite Dishes

Even after back-to-back restaurant visits in Stavanger, Bellies continued to surprise:

• The wine pairing, which leaned heavily into natural wine, felt refreshing and bold—definitely not “classic,” but thoughtful. If you prefer variety, the half‑pairing is a great option.
• Standouts included:
  • Gulrot with gochujang and calamansi
  • Grillet lionsmane mushroom with barley from last year and yeast (bar frai fjor, gjær)
  • Tindved with cream and citron verbena (sintronverbena)
• For coffee, they serve Supreme Roastwork, a nice nod to detail and quality.

💡 Pro tip

Arrive on time—this is more than a meal; it’s a curated tasting experience. Late arrivals may miss the flow of courses and the full impact of the wine pairing.

Final Thoughts

Think of Bellies as Stavanger’s version of Smalhans—but entirely plant-based, and without compromising on creativity or depth. Even if you’re not vegetarian, the food is so well-executed you might not miss meat at all. The presentation is artistic, the flavor profiles complex, and the hospitality exceptional.

Huge thanks to the team and Christoffer for an unforgettable meal—hope to be back soon when the menu evolves again.