Meet the producers of K2
Our menu is dictated by the season, and the producers we buy from. Here is an introduction to them
Nærbø, 37kmHusband and wife Solveig and Jostein runs the family farm at Jæren. They started with Dexter beef in 2013. We buy different cuts from them, and they deliver to us personally.
Mosterøy, 28kmHusband and wife Inger Lise and Anders is now running the farm as 11th generation farmers. They have free range pork, lamb and cows. We only purchase whole animals from them.
Growing tomatoes, cucumbers and a lot of herbs for K2 out on the island of Rennesøy.
Rennesøy, 30km
The farm known in town as “Brimse” is the passion project of Frode Ljosdal.
Located on the Island of Brimse, he has since starting out singlehandedly improved the ingredients variety of our city, and by doing so improved the entire restaurant scene in Stavanger and almost all of Norway I would argue.
You’ll have a hard time eating in Stavanger from March to November and not find something on the menu from “Brimse”
Brimse, 30km
Storhaug, 650mOur local cheesemaker makes all the cheese for the menu at K2. We also use their whey, which has become a signature at K2
Fully organically certified. Delivers all their products to us by bicycle.
Hillevåg, 4,3kmOne of the original fully organically producers of fruit and berry juices in our region. We use their products for our mocktails
Ullandhaug Organic Farm is much more than a farm. It is also a work-training facility and, unofficially, a thriving hub for organic entrepreneurship.
An institution we are incredibly proud to work with, supplying us with herbs, vegetables and flowers throughout the growing season.
Ullandhaug, 6,4km
Bitten
Originally a guest at K2, now one of our dearest foragers and suppliers.
She brings us wild herbs, foraged treasures and cultivated greens, all grown in her cabin garden or gathered from the surrounding nature. She is also a great sparring partner when it comes to all things fermented, preserved and healthy.
Gitlevåg, 170km
Jåttå, 8,5kmMushroom growers and true mushroom wizards, Joakim and Ingrid grow exceptionally high-quality mushrooms in Joakim’s mother’s old cow shed at Jåttå.
They give new life to coffee grounds collected from cafés around Stavanger, using them as a growing medium for their mushrooms. Local, circular and incredibly delicious.
Vikeså, 49,3kmAn artisanal butcher based in Vikeså, about 40 minutes south of Stavanger. Working closely with local farmers, Nyyyt produces high-quality meat and charcuterie with a strong focus on craftsmanship and local sourcing.
Game
We are incredibly fortunate to work directly with hunters in our region and buy wild game from them throughout the season.
It is one of our most unpredictable supplier relationships — we never quite know what will become available or when. But that is also what makes it one of the most rewarding, connecting our menu directly to the season, the landscape and what nature provides.
Norway
We are so lucky to have out own little “caviar” producer in Rogaland. Bernt Lerøy makes the most beautiful, light and subtle “Sik” caviar from freshwater Whitefish (Coregonus lavaretus) In season we also are supplied with fresh sik for our menu from him.
Orrevatnet, 34,6km
Sirevåg, 70,7kmWe have quite strict self-imposed guidelines when it comes to what kind of fish and catch methods we accept for our menu. This would be much harder if not for the very knowledgeable and service minded people at Lerøy Delico at Sola. Mostly everything comes from the harbor of Sirevåg which is the landing for most smaller fishing vessels in our region. Every week starts with a phone call with Lerøy after they get the info from the boats.
Hillevåg, 4,3kmOur garden
In our garden we have mostly berries, herbs and some vegetables. We compost useable biowaste from the restaurant here and use this to grow next year’s crops.
Every year the apprentices and all other staff who wants to, takes part in preparing the soil, weeding and planting in spring.
In 2026 we harvest over 25 different ingredients for our menu here.