K2

Ola Klepp and Elisabeth Kress (the two Ks) have created an extremely likeable restaurant, where their heartfelt and earnest beliefs in sustainability underpin every element. But that’s not to say Ola’s kitchen ever loses sight of the most important element: serving delicious food. The best local, seasonal ingredients make up the set menu’s 10 courses; his food has depth without over-complication and is creative without being gimmicky.

What makes it stand out

• The two names behind the restaurant are Ola Klepp in the kitchen and Elisabeth Kress running the room.
• A strict definition of local, sourcing is limited to Rogaland.
• Waste is designed for second and third lives, with sorting and a composting loop that feeds the restaurant garden.
• The cooking is personal and imaginative, but the atmosphere stays laid-back rather than ceremonial.

Signature ingredients

• Cherry tomatoes: smoked, dressed with a vinaigrette made from their own juice.
• Onion and leeks: lightly caramelised onion with leeks, built for sweetness and depth.
• Potato skins: used for a clear, extracted potato-skin water to finish a dish.
• Garden herbs and berries: pulled from the restaurant garden as part of a tight Rogaland sourcing rule.

Format

• Contemporary 10-course tasting menu, produce-led and tightly seasonal.
• Sourcing is kept to Rogaland, the kitchen works farm to table from its own garden and nearby producers.
• Elegant room, deliberately relaxed service and pacing.

Examples of the cooking

• Smoked cherry tomatoes, dressed with a vinaigrette made from their own juice.
• Lightly caramelised onion with leeks, finished with water extracted from potato skins.