Restaurant in Stavanger, Norway
Serious plant-based cooking, Michelin-noted.
BELLIES holds a Michelin Plate (2025) and a 4.8 Google rating for plant-based cooking that uses in-house fermentation, Sichuan pepper, and ssamjang to build real depth around ingredients like beetroot, pumpkin, and Jerusalem artichoke. At €€€, it is the strongest vegan option in Stavanger and easier to book than its Michelin-recognised peers. Book a week out for weekends; mid-week tables are generally available with less notice.
BELLIES at Støperigata 6 is the strongest case in Stavanger for vegan cooking taken seriously at a €€€ price point. If you've eaten here once and wondered whether it was a one-off, the answer is no: the kitchen is consistent, the sourcing is deliberate, and the 4.8 Google rating across 293 reviews suggests the room earns that score visit after visit. Book it for a weeknight dinner when you want something more considered than a neighbourhood bistro but less ceremonial than a full tasting-menu evening at RE-NAA.
The editorial angle here is sourcing, and it matters. BELLIES builds its dishes around vegetables that most kitchens relegate to supporting roles: beetroot, pumpkin, Jerusalem artichoke. The Michelin Plate recognition (2025) specifically calls out the kitchen's commitment to ingredients that are "often overlooked" — that phrase is doing real work. This is not a menu of cauliflower steaks standing in for protein. The produce is the point, and the kitchen treats it accordingly.
What distinguishes BELLIES from a standard plant-forward restaurant is the layering of flavour: Sichuan pepper and ssamjang are brought in to sharpen and deepen what the vegetables offer naturally. These are not decorative Asian flourishes — they are structural choices that stop the food tasting flat. Fermented and preserved components made in-house add further complexity. Together, these techniques give the menu a depth that justifies the €€€ positioning without requiring anything to happen on the plate that isn't plant-derived.
For a returning diner, the practical implication is this: if your first visit leaned toward the milder, more familiar dishes, the next visit is the time to push toward anything featuring fermented or preserved elements, or dishes that list Sichuan pepper in the description. That is where the kitchen shows its range most clearly. Comparable ambition in vegan technique can be found at KLE in Zurich and Légume in Seoul, which gives you a sense of the category BELLIES is competing in internationally.
The Michelin inspector's note on atmosphere is worth taking at face value: "lovely" is a word inspectors use sparingly. The service is described as warm and present, not stiff. For a special occasion that doesn't require formality, that combination of €€€ pricing, Michelin recognition, and an easy-going room is harder to find in Stavanger than you might expect.
The leading time to visit is mid-week in the evening, when the room is less likely to be running at full capacity and the kitchen has more space to pace the meal. Stavanger's dining calendar runs busiest around the oil and energy conference season in late summer and early autumn, and weekends fill quickly with local regulars. If you're visiting in winter, the vegetable-forward menu shifts in character , root vegetables and preserved produce become even more central, which suits the season well. The address at Støperigata 6 puts BELLIES in Stavanger's Stavanger Øst area, walkable from the city centre.
Booking difficulty is rated easy. Given the Michelin Plate and a 4.8 rating, that is a genuine advantage over comparable restaurants in the city. You do not need to plan weeks in advance, but for weekend tables or a specific occasion, booking a week or two out is sensible. No phone or website is listed in Pearl's current data, so check directly via the restaurant's own channels or a booking platform that covers Stavanger. Dress code is relaxed; the room does not require anything formal. The €€€ price range places BELLIES in the same tier as K2, and notably below the €€€€ tier occupied by RE-NAA and Sabi Omakase.
Stavanger's restaurant scene punches above its population size, partly because the oil industry has historically brought international spending power to a small city. If you're building a longer trip around food, RE-NAA is the city's flagship tasting menu, and BELLIES works well as a counterpoint on the same trip , different format, lower spend, and a completely different ingredient philosophy. For context on the wider Norwegian fine dining circuit, Maaemo in Oslo, FAGN in Trondheim, Under in Lindesnes, and Iris in Rosendal represent the category's range nationally. BELLIES sits apart from all of them by format and price, not just by cuisine type.
For everything else in the city, see our full Stavanger restaurants guide, our Stavanger hotels guide, our Stavanger bars guide, our Stavanger wineries guide, and our Stavanger experiences guide.
The entire menu is vegan, so most plant-based dietary requirements are addressed by default. For specific allergies or intolerances, contact the restaurant directly before booking , Pearl's current data does not include detailed allergen policy information.
The kitchen's strength is in dishes that use fermented or preserved in-house components, and anything featuring Sichuan pepper or ssamjang. On a second visit in particular, these are the dishes where the technique is most visible. The Michelin Plate citation specifically highlights beetroot, pumpkin, and Jerusalem artichoke , if any of those appear on the current menu, they are worth ordering.
Booking difficulty is rated easy relative to its Michelin Plate status and 4.8 Google rating. For weeknight tables, a few days' notice is usually sufficient. For weekends or a specific occasion, book one to two weeks out to be safe. BELLIES is easier to get into than €€€€ peers like RE-NAA or Sabi Omakase, which makes it a practical choice for spontaneous visits to Stavanger.
For a more formal tasting menu at a higher price, RE-NAA is the obvious step up. K2 is in the same €€€ tier with a modern cuisine approach if you want meat on the menu. Hermetikken offers another option in the modern cuisine space. For a lower spend, A. Idsøe Grill & berkel is worth considering. No other dedicated vegan restaurant in Stavanger currently matches BELLIES on recognition or rating.
Pearl's current data does not confirm whether BELLIES operates a fixed tasting menu or an à la carte format. What is confirmed: the kitchen earns a Michelin Plate at €€€ pricing with a 4.8 rating, which is a strong signal of value at this tier. If a tasting menu is available, the in-house fermentation and preserved components make it worth the full progression rather than ordering selectively.
Yes, with the right expectations. The atmosphere is warm rather than ceremonial, and the service is described as genuinely welcoming. If you want a special occasion with less formality than RE-NAA but more intention than a neighbourhood restaurant, BELLIES fits well. The €€€ price range keeps the bill manageable relative to the experience. It works leading for two people; if you are coming as a larger group, check capacity in advance as seat count data is not available.
At €€€, yes. The Michelin Plate (2025), the 4.8 Google rating across 293 reviews, and the kitchen's use of in-house fermentation and complex Asian seasoning all support the pricing. You are paying for technique and sourcing rigour, not for an expensive room or an elaborate service style. If plant-based cooking is your format, BELLIES delivers more per euro than most alternatives in Stavanger.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| BELLIES | Vegan | €€€ | Michelin Plate (2025); Vegetable lovers will find paradise at this plant-powered restaurant that celebrates fabulous, yet often overlooked, ingredients. Whether it's beetroot, pumpkin or Jerusalem artichoke, quality vegetables are given a starring role that they are rarely afforded. A range of Asian elements, from Sichuan pepper to ssamjang, are used to embellish the natural flavours of the produce, as are fermented and preserved components made in-house. There’s a lovely atmosphere and all dishes are served with a smile. | Easy | — |
| RE-NAA | New Nordic, Creative | €€€€ | Michelin 3 Star | Unknown | — |
| K2 | Modern Cuisine | €€€ | Michelin 1 Star | Unknown | — |
| Sabi Omakase Stavanger | Sushi | €€€€ | Michelin 1 Star | Unknown | — |
| Bravo | Norwegian | €€ | Unknown | — | |
| A. Idsøe Grill & berkel | Unknown | — |
How BELLIES stacks up against the competition.
BELLIES is entirely vegan, so plant-based and dairy-free diners are structurally catered for by default. If you have specific allergen concerns beyond that — nuts, gluten, soy — check the venue's official channels before booking, since the menu uses fermented and preserved components made in-house alongside ingredients like Sichuan pepper and ssamjang, which can be triggers for some guests.
The menu is built around vegetables that most kitchens sideline — beetroot, pumpkin, Jerusalem artichoke — treated as the main event rather than a garnish. Given the format and the €€€ price point, the tasting menu is the logical way to eat here; ordering selectively would miss the point of how the kitchen sequences flavour through fermented, preserved, and Asian-inflected elements.
Booking difficulty is rated easy relative to its Michelin Plate status, which is a genuine advantage. That said, Stavanger's dining scene is smaller and fills faster than Oslo or Bergen, so booking a week to ten days ahead is sensible for weekend tables and less urgent for midweek.
If budget is not a constraint, RE-NAA is the reference point for Stavanger fine dining and holds significantly heavier accolades. For a format closer to BELLIES in scale and price, K2 and Sabi Omakase Stavanger are worth comparing, though neither is vegan-focused. BELLIES is the only Michelin-noted plant-based option in the city, which narrows the like-for-like alternatives considerably.
At €€€, BELLIES is priced in line with serious Norwegian restaurants and backed by a Michelin Plate, which inspectors awarded specifically for the quality of the produce-led cooking. If you eat vegan or are genuinely interested in what vegetables can do at this level, the answer is yes. If plant-based cooking is not your preference, this is the wrong venue regardless of price.
Yes, with a clear use case: it works well for a celebration where at least one guest eats plant-based, or where the group wants something Michelin-recognised without the formality of Stavanger's heavier tasting-menu restaurants. The Michelin inspector specifically noted the atmosphere as lovely and service as warm, which matters for a celebratory dinner.
At €€€ with a Michelin Plate and a format that treats vegetables as the centrepiece rather than an afterthought, BELLIES earns its price point for the right guest. The kitchen's use of in-house ferments and Asian seasoning to build depth from plant-based ingredients is the kind of technical work that justifies the spend. If you are expecting a meat-forward meal, it is not worth it — but that is a mismatch of expectations, not a quality problem.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
