What RESTAURANT K2 does

Restaurant K2 is a family-owned fine dining restaurant located at Pedersgata 69 in Stavanger, Norway, founded in May 2020 by married co-owners Elisabeth Kress (CEO) and Ola Solfridson Klepp (Head Chef). The restaurant operates as a single-location establishment with 11–50 employees, open Wednesday through Saturday from 6pm with occasional Saturday lunches, and serves individual diners seeking high-end, sustainability-driven cuisine.

The core product is a fixed-price set menu of approximately nine courses, available as a full meat/fish menu, a vegetarian menu, or a vegan menu on request, built around a circular design that prioritizes whole-animal butchery, bi-product utilization, and seasonal local sourcing. The kitchen operates an extensive in-house preservation program — pickling, fermenting, drying, salting, and preserving in vinegar or alcohol — running from March through November to make Rogaland produce available year-round. Pairings are offered as alcoholic mixed-drink and low-intervention-wine selections (1,430 NOK) or as a full non-alcoholic pairing (950 NOK), with cocktail design following the same seasonality philosophy as the food menu. Supply is anchored in named local farms (Reime Dexter for Dexter beef, Klostergården for pork, lamb, and cows — both farms personally visited and within 28–37 km of the restaurant) and four Rogaland breweries that supply 90% of the beer.

The business model is direct-to-consumer: guests book through a Superb Experience integration and pay per cover at 1,690 NOK for food only, with optional pairings bringing per-cover spend to a published band of 1,690–3,120 NOK. Ancillary revenue comes from digital and physical gift cards and a 200 NOK kitchen-towel add-on sold via the same Superb Experience storefront. The company is entirely founder-owned, bootstrapped, and uncertificated in terms of external capital; third-party validations of the operating model include 50% Debio organic certification (since 2022, targeting 90%), an annual Food Made Good sustainability assessment (since 2024), and 2025 recognitions including Star Wine List's "Most Sustainable Wine List" and the Norwegian Apprenticeship Championship.

Name

RESTAURANT K2

Legal name

Restaurant K2

Website

https://restaurantk2.no

Company type

Private

Founded year

2020

Operating status

Operating

Headcount range

11–50 employees

Short description

Restaurant K2 is a family-owned fine dining restaurant in Stavanger, Norway, founded in 2020 by Elisabeth Kress and Ola Klepp, serving a 9-course seasonal set menu built on local Rogaland sourcing, whole-animal butchery, and a circular, low-waste kitchen philosophy for individual diners.

Ownership category

akta.pro rank

Product category

Fine Dining Restaurant

NAICS

Full-Service Restaurants (722511)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Chef’s Table & Tasting Menu Restaurants (THAFACAG)

Keywords

• Fine dining restaurant
• Sustainable dining
• Set menu dining
• Local food sourcing
• Circular menu design

Headquarters

HQ city

Stavanger

HQ country

Norway

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Others

Revenue model

1. Set Menu Dining: Fixed-price set menu with approximately 9 servings, offered as full meat/fish menu, vegetarian menu, or vegan menu on request. Additional revenue from drink pairings (alcoholic and non-alcoholic).
2. Gift Cards: Online gift cards sent directly to receiver, physical gift cards available at restaurant, and kitchen towels sold as gift items (200 NOK).

Pricing tiers

Distribution channels2 records

Marketing channels4 records

Core offering

Restaurant K2 is a fine dining restaurant offering an approximately 9-serving set menu priced at 1690 NOK per person, built around locally sourced, seasonal, and organic ingredients with a circular, low-waste philosophy. Diners can choose a full meat/fish menu, vegetarian menu, or vegan menu on request, and add optional alcoholic (1430 NOK) or non-alcoholic (950 NOK) beverage pairings. The restaurant also sells digital and physical gift cards and kitchen towel gift items.

Product overview

Restaurant K2 is a family-owned fine dining restaurant operated by co-owners Elisabeth Kress (CEO) and Ola Klepp (Head Chef). The restaurant offers a single unified dining concept centered around an approximately 9-course set tasting menu, with optional beverage pairings. The product portfolio consists of the core tasting menu experience (available in meat/fish, vegetarian, or vegan variants), paired beverage offerings (alcoholic or non-alcoholic), and retail gift card products. The restaurant emphasizes local, organic, and sustainable sourcing from producers in Rogaland, Norway.

Differentiator

Problem solved

Functional benefit

Products and services

• Tasting Menu (Food) A set menu of approximately 9 servings, built around seasonality, local connection, low waste, and sustainability. Available as full meat and fish menu, vegetarian menu, or vegan menu on request, priced at 1690 NOK per person.
• Beverage Pairing Set pairing of mixed drinks and low-intervention wine designed to complement the seasonal set menu, priced at 1430 NOK per person.
• Non-Alcoholic Pairing A full non-alcoholic pairing consisting of infusions, house-made drinks, and local products, priced at 950 NOK per person.
• Gift Cards Digital gift cards sent directly to the receiver via email, plus physical gift cards with envelope available at the restaurant. Price is set by the purchase amount chosen by the buyer.

Quantifiable outcome

• 80% reduction in food waste per week since opening in 2020
• +3 more outcomes

Segments1 record

Ideal customer profiles1 record

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Feature4 records

Partnerships

Twelve partnerships are on record, tiered core and minor.

• DebiocoreOthersOrganic certification body that provides third-party verification of organic percentage. Restaurant K2 has been 50% organically certified since 2022 with a goal of 90%.
• Food Made GoodcoreOthersSustainability assessment organization that Restaurant K2 pays annually to revise their sustainability practices. First assessment was in 2024.
• Reime DextercoreStrategic or Co-development PartnerFamily farm in Nærbø (37km from restaurant) run by Solveig and Jostein, supplying Dexter beef since 2013. Restaurant buys different cuts and farm delivers personally.
• KlostergårdencoreStrategic or Co-development Partner11th generation family farm on Mosterøy (28km from restaurant) run by Inger Lise and Anders, providing free-range pork, lamb, and cows. Restaurant purchases only whole animals.
• Lervig, Rygr, Yeastside, Jåttå GårdsbryggericoreStrategic or Co-development PartnerLocal Rogaland breweries supplying 90% of restaurant's beer. Key part of sustainable local sourcing strategy.
• Restaurant UnderminorStrategic or Co-development PartnerRestaurant K2 brought entire team to dine at Restaurant Under as a staff experience and appreciation activity.
• Gastrologik SwedenminorOthersSwedish restaurant where Restaurant K2 apprentices have staged, previously sponsored by K2. Apprentice Danas staged there.
• Kvitnes Gård NorwayminorOthersNorwegian farm and restaurant where K2 has collaborative exchanges. Apprentices Anton staged there, and K2 has visited for collaborations.
• Hotshop NorwayminorOthersNorwegian restaurant where K2 apprentices have staged. Apprentice Alan staged there.
• Silo (London)minorOthersRestaurant in London where head chef Ola Klepp staged for a week in 2023. K2 paid for airfare and hotel.
• Dersou (Paris)minorOthersParis restaurant where chef and bar manager Eirik staged for two weeks in March 2023 with pay. K2 paid for airfare.
• Restaurant Noma (Copenhagen)minorOthersWorld-renowned Copenhagen restaurant visited by Vilde (Sous chef), Anton (apprentice), Elisabeth and Ola in March 2022 as appreciation for staff during challenging period.

Scale indicators5 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• Noma: World-renowned Copenhagen tasting-menu restaurant and a pioneer of New Nordic sustainability-led fine dining. Comparable on circular menu philosophy and seasonal Nordic sourcing, but at much larger scale, broader international brand, and multiple revenue streams.
• Geranium: Three-Michelin-star Copenhagen fine-dining restaurant with strong New Nordic identity. Comparable on premium tasting-menu format and Scandinavian sourcing, but at significantly larger brand scale.

Direct peers

• Maaemo: Three-Michelin-star tasting menu restaurant in Oslo, Norway, with a focus on seasonal, Norwegian-sourced produce. Direct peer: same country, same set-menu format at premium price points, similar supplier-driven ethos.
• Kvitnes Gård: Farm-to-table restaurant in Northern Norway serving set menus from on-site farm produce. Direct peer: already a culinary exchange partner of K2; shares the farm-driven tasting-menu model and Norwegian fine-dining positioning.
• Alchemist: Sustainability-themed immersive fine dining in Copenhagen, Denmark, with a strong ESG narrative. Comparable on circular/sustainability positioning and tasting-menu format, though a larger and more theatrical operation.
• Frantzén: Three-Michelin-star Stockholm tasting-menu restaurant with strong Nordic-ingredient focus. Comparable on premium set-menu format, Scandinavian sourcing ethos, and price tier.
• Gastrologik: Stockholm-based seasonal tasting-menu restaurant and known culinary exchange partner of K2. Comparable on set-menu format, Nordic-seasonal sourcing philosophy, and small-team fine-dining operations.
• Hotshop: Norwegian fine-dining restaurant in Oslo that has hosted K2 apprentices for stages. Comparable as a Norwegian, set-menu-driven fine-dining operator in the same national market.
• Restaurant Under: Norway-based, sustainability-focused fine dining restaurant operating a single-site tasting menu in Lindesnes. Most comparable peer: shares the same sustainable, locally-sourced, tasting-menu model, Norwegian geography, and is referenced by K2 as a peer for staff development visits.

Emerging players

• Silo London: Zero-waste fine dining restaurant in London that K2's head chef staged at in 2023. Comparable on sustainability/zero-waste philosophy and tasting-menu format, though operating in a different geography.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/people/Restaurant-K2/100037539443575
• Instagraminstagram.com/restaurantk2.no/?hl=nb
• LinkedInlinkedin.com/company/restaurant-k2

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about RESTAURANT K2