Kontrast

Respectfully pushing limits

Kontrast is driven by integrity rather than trends. Led by chef Mikael Svensson, the kitchen works exclusively with organic or wild ingredients, favouring line-caught fish, ethical game and full traceability. By-products are used with imagination — Jerusalem artichoke peel becomes ice cream, apple scraps turn into cider vinegar, and pumpkin trimmings feed the bar menu. Local craftsmanship shapes the room through Oslo-based artists. The result is a dining experience that feels thoughtful, grounded and quietly generous.