K2

Here are three unique or unconventional aspects of the Michelin-starred restaurant K2 in Stavanger:

1. Use of Local and Unusual Ingredients with a Zero Waste Philosophy
K2 emphasizes local ingredients and sustainability, creatively using items like Finnish venison (from a chef friend), fermented rhubarb, grilled sunchoke, and seaweed salt butter. They focus on minimal food waste by fermenting and curing various foods and utilizing leftovers from other dishes.

2. Simple Yet Creative Nordic Cuisine Presentation
The dishes at K2 are executed with simplicity but packed with flavor, such as Norwegian skrei pan-fried in a cast-iron pot with a foamy butter sauce, and a vegetarian course featuring caramelized grilled sunchoke with a cheese sauce so good it invites licking the plate.

3. Relaxed, Informal Atmosphere with a View into the Kitchen
Unlike many Michelin-starred restaurants that may have a formal vibe, K2 offers a modern Scandinavian interior with a calm, relaxed atmosphere. Guests can enjoy a view into the kitchen, enhancing the dining experience with transparency and connection to the culinary process.

• Scallops: Used in a dish with fermented rhubarb, gooseberries, and a green, citrusy jus, showcasing a balanced flavor profile.
• Finnish Venison: Featured in a tartare, paired with mushrooms and served with Danish-style sourdough rye bread, highlighting the restaurant's creative use of local and international ingredients.
• Norwegian Skrei: Pan-fried in a cast-iron pot, served with a foamy butter sauce, demonstrating the restaurant's skill in preparing local seafood.
• Grilled Sunchoke: Part of a vegetarian course, pan-fried and caramelized, served with a cheese sauce, showcasing the restaurant's ability to elevate plant-based dishes.

Tasting Menus

• 10-course tasting menu: €195

Signature Dishes

• Smoked cherry tomatoes with vinaigrette of their own juice: Not specified
• Lightly caramelised onion with leeks and water extracted from potato skins: Not specified