Photo: Anna Torst Saatvedt
Restaurant K2
81-85
Gastronomy points 2024
Raising the bar for sustainable gastronomy
A surprising number of restaurants work sustainably without communicating it, afraid that it will somehow cramp their style. Thankfully, there are exceptions, like K2. This sustainability certified gem has proven that it’s perfectly possible to create kitchen magic with a clean conscience. Owner and head chef Ola Klepp is constantly coming up with methods to preserve and enhance produce. The garden is thriving under the compost, and fermentation has become a part of the daily work, making it possible to creatively use even more byproducts.
Sustainability highlights
- Third-party review of the sustainability aspect of sourcing
- Public document on sustainability (Read here)
- Publicly stated goals, marked as completed (See end of site)
- Partnered with an external company to enhance recycling and upcycling efforts
- Prioritizing equipment repairs over new purchases to extend lifespan
- Repurposing produce that would otherwise go to waste, giving it new life in the restaurant
Information
Head Chef: Ola Klepp
Pedersgata 69, 4013, Stavanger, Norway
Restaurant website
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