Kontrast - Oslo
Kontrast
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On this homepage, you will find the comprehensive menu of Kontrast from Oslo. Currently, there are 59 courses and drinks available.
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Overall, really great experience. From the moment you walk in the door, you feel very welcomed, as if they 've been expecting you all night. You then enjoy a beverage and snacks in their lounge area, before moving to your table. We had the Medium tasting menu, which was more than enough food (6 courses 4 snacks in beginning). We also did the wine pairing which was great, however if you 're going to pour wine free handed, make it a good, even pour. Our guy friend we were with received significantly larger pours of wine with every pour (6) than myself and the other female which was slightly annoying we 're all paying the same price dude give us the same amount of wine. We definitely felt like we got slightly gypped on that aspect. It also is significantly more expensive than most of the other starred restaurants in Oslo, which I am unsure why. All in all, we had a good experience and would recommend.
Spectacular multi sensory dining experience. One of the best tasting menus I have experienced ever. Yes the food is flawless but the service is the real star this team delivers over the top perfection. We had an amazing evening thanks to the international team that staffs this Michelin star winner.
This is an amazing restaurant. Laid back athmosphere. A distinct and unique take on local product, without trying to copy the endlessly copied nordic cuisine. Great people. Every dish was spotless and perfectly seasoned. Being spoiled eaters, we believe this place is underrated with just one Michelin star.
Born in Skåne Mikael Svensson began his career in Oslo before stints with 3* Spaniards Quique Dacosta and Martin Berasategui, a focus on organic and ethically sourced Ingredients from within Norway seeing Restaurant Kontrast show off local producers and the Animals they raise. Stating “the end result is never better than the quality of the Product you start with,” a fact frequently overlooked in today’s low-cost and convenience driven market, it is through temperatures and textures frequently found in juxtaposition that Svensson builds layered bites tied together through the use of acid, fermentation and Herbs. A fifteen-course tasting that begins in the lounge, cement floors and exposed ceilings creating an industrial feel that magnifies noise from other tables, opening bites consist of bold flavors such as Scallops with bitter Vegetables and Shrimp with Horseradish before moving on to a delicate Donut followed by a Pork Blood Croustade topped in Vinegar-splashed Cheese. Going down the street for a Sunchoke and Tim Wendelboe Coffee before taking a seat in front of the open kitchen, just five Chefs running three seatings simultaneously, a vibrant White Wine from Hungary proved adept to handling first Turnips and Sea Snails with Caviar then poignant Crab Curry imbued with Garum atop Carrots and Sour Cream. Refusing to outsource Sauces, Mikael’s XO a three-year process made on-site, Crucifers spung to life before Wild Halibut and Chicken with Mushrooms, Soy and a complex reduction featuring Yellow Wine with Sweet Corn. Slowing as the room filled up, lengthy waits between courses seeing the final four items take longer than the first eight, aged Lamb brought plenty of flavor to match Cherries plus Coffee before frozen Kraftkar Bleu Cheese and Sunflower Seed Ice Cream shocked the palate in preparation for elegantly arranged Plums followed by Mignardises.
Menu
Bowtie Pasta
Bowtie Olive OilStarters
Bellon's Parmesan
Chicken Parmesan FlorentineHandmade Pizza
Pepperoni And MushroomEntrées
Herb Chicken
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