mitziemee.com This is the canelé at K2 in Stavanger. The canelé has been on the menu ever since the restaurant opened. Instead of rum and cow’s milk, the canelé is made with aquavit and goat milk and it has a filling of rich brunost caramel, providing the canelé with a distinct Norwegian touch. I’m usually not a big fan of brunost. Tbh. I try to avoid it by all means, but in this little pastry, it just works. Definitely one of the most interesting bites I had that night! #norwayfood #canele #browncheese