KONTRAST, with its contemporary Scandinavian gourmet cuisine and the main goal of offering world-class organic and ethical ingredients from Norway, as well as showcasing the farmers who produce them, is more than a restaurant — it’s a big dream that came true.
In 2016, the KONTRAST restaurant was awarded a Michelin star.
KONTRAST is located in one of Oslo’s most innovative and lively Vulcan districts, where the industrial style and austere interiors contrast with the exemplary dishes prepared in the restaurant’s open kitchen.
Organic products are used to create unique dishes with rich flavors, whose apparent simplicity often masks their complexity.
In the Photo: Founder and Brand Chef Mikael Svensson
KONTRAST Founder and Brand Chef Mikael Svensson has come a long way in the culinary arts to become a top chef and open the restaurant of his dreams.
In the Photo: Tomato with Beef Powder/Cucumber Sashimi
Mikael was born and raised in Skåne, in the countryside of farmers and open landscapes. His culinary career began at the Chef School in Kristianstad and then continued through various internships at Skåne where he discovered his love for high quality local produce.
“Childhood memories have shaped my culinary profile. I used to spend my childhood away from the city, in close connection with nature, — says Mikael. — After Skåne, my career continued in Oslo, at Le Canard in the early 2000s. Then I worked in Europe in several restaurants with one, two and three Michelin stars, in the famous Spanish restaurants Quique Dacosta and Martin Berasategui. Back in Oslo, I worked hard, participated in the opening of new restaurants, and then it was time to open my own project in order to have complete freedom.”
KONTRAST fully lives up to its name — a combination of different colors, flavors and objects that create harmony between contrasting elements, not only in food, but also in the original interior of the restaurant with lots of concrete, wood, steel, floor-to-ceiling windows, designer furniture and lamps.
In the Photo: Ox Blood & Cheese Ball
“KONTRAST has developed a lot since the day one to what we have now. It’s constantly ongoing process. Here we’re trying to stay close to local ingredients, cooperating with organic farmers from the area. What they have on the season mainly defines our menu,” — continues Mikael.
“Talking about KONTRAST philosophy, our goal is creating a food identity of this place. For instance, if someone has blind degustation of our dishes, he won’t be mistaken they are created by Kontrast. We’re not making repetitions, it’s always something new on the menu, but still with bold Kontrast character in flavor combinations, techniques. And Kontrast in between different courses on the menu.”
KONTRAST offers two tasting menus “Medium Kontrasts” and “Big Kontasts”, which also include wine and non-alcoholic accompaniments.
Signature KONTRAST cocktails could be also a great aperitif option, as we as beautiful ending of the experience.
In the Photo: Cage Caught Shrimps with Grilled Rhubarb from Brimse
Big Kontrasts tasting menu consists of 12-14 different courses, while the palette of bright and contrasting flavors is logically changing throughout the experience.
In the Photo: Baked Turnips with Siberian Sturgeon Caviar, Oysters and Tagetes sauce
In the Photo: Rustic Sourdough Rye Bread & Whipped Butter
In between courses beautiful Bread serving appears on the table. According to Mikael, the recipe of Rustic sourdough bread is inspired by his childhood memories. Served with whipped butter and herb powder.
In the Photo: Scallops with its Own Roe
In the Photo: Halibut, Zucchini, Beurre Blanc
Seasonal ingredients play an important role in the composition of the menu, which means that the menu goes through changes monthly or even weekly and depends on the products available to farmers on that day or week when they are most delicious — this makes every experience in KONTRAST unusual and unique.
In the Photo: Chicken Wing from Hovelsrud, King Crub, Onions and New Potato
In the Photo: Pork Belly from Horgen Farm, Grilled Cabbage, Black Apple and Bread Miso Sauce
“We deliberately change the menu and keep in touch with caring farmers who cultivate their fields thoughtfully and carefully and are committed to protecting animals, just like us, which ensures that the animals we use have lived their lives free and wild, — says Mikael. — We also try not to make demands on nature and focus on what we get. Every year and season is different, so our dishes are never constant.”
In the Photo: Rosehip, Edelflower and Yoghurt
In the Photo: Strawberries from Linnestad Spruce, Pine Bark and Bareksten Gin
For companies that want to retire, private cabinet rooms are provided in the restaurant.
Kontrast offers two different wine packages to enjoy with the meal, Classic or Upgraded version, full of exclusive picks.
Upgraded wine suggestion example:
- Domaine Henri Milan, Le Grand Blanc, 2018, Vin de France
- Quinta do Ameal, Solo, 2020, Vinho Verde, Portugal
- Mas del Périé – Fabien Jouves, Les Pièces Longue, 2018, Vin de France
- Lamy-Pillot, Chassagne-Montrachet, Blanc 2019, Chassagne-Montrachet, France
- Occidental, Freestone-Occidental Pinot Noir, 2019, Sonoma Coast, United States
- Poggio di Sotto, Rosso di Montalcino, 2018, Montalcino, Italy
- Menade, Dulce Menade Sauvignon, 2018, Castilla y León, Spain
- Langmann, Schilcato Rosé, 2018, Steiermark, Austria
Non-alcoholic pairing appears in variety of infused teas, flavor-vise accomplishing the combinations on the plates.
Medium Kontrasts — 1750 NOK
Beverage pairing — 1300 NOK
Upgraded Beverage pairing — 1750 NOK
Alcohol-free pairing — 575 NOK
Big Kontrasts — 2300 NOK
Beverage pairing — 1700 NOK
Upgraded Beverage pairing — 2450 NOK
Alcohol-free pairing — 945 NOK
Mikael Svensson: “We feel incredible pride and joy whenever we receive praise and rewards for our accomplishments. We want guests to have great meal and spend great time with us, being surrounded by our warmth, smiles and care. Let them feel relaxed and comfortable as much as possible.”
Restaurant Kontrast
Address: Maridalsveien 15a, 0175 Oslo
Opening hours: Wednesday – Saturday
Contacts: booking@restaurant-kontrast.no
(+47) 216 00 101
Instagram: @kontrast.oslo
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
