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Restaurant Kontrast Oslo Tripadvisor Reviews
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16 Reviews
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Service needs work but the food is excellent
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.
Be the first to ReplyPerfect
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.
Be the first to ReplySublime Genius!!!
You could not ask for a more exquisite evening. The greeting was lovely and warm. From the appetizers to the end of the meal, we felt that the Chef and the staff continually challenge themselves by asking themselves, ‘how can I make this better’, and they did. It is difficult to describe perfection! What a talented group of people and it was apparent in the food, the staff, the experience. Bravo!!!
Be the first to ReplyAmazing experience!!!
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.
Be the first to ReplyAbsolutely magnificent.
Extremely gormet, the waitors were incredibly nice especially the waiter named Nathan, i went here with my boyfriend this evening, and we both had a fantastic time, laughing and enjoying the magnificent food. The plating was beautiful, and we both favoured the duck and asparagus meals, although the menu changes more frequently than the seasons. We ended up getting the combo of food and non alchoholic drinks, I really enjoyed those, however if you are not a fan of salt or vinegar i wouldnt recommend that menu atleast not till the drinks have changed. all the food was incredibly fresh, and worth every peny.
Be the first to ReplyA great experience (with a small drawback)
The food at Restaurant Kontrast was really incredibly good. I rarely feel like I actually find every single course delicious. There were many interesting flavors and textures, some unexpected combinations, clever wine & non-alcoholic drink pairings... The only point I would note was that the service was a bit too over attentive, if that makes any sense. Right after each course or drink, at least one if not two staff members came to the table to ask how we liked everything. No question it was meant to be nice, but over the course of the entire dinner, it got a little tiring. Apart from that, however, we spent a really nice evening!
Be the first to ReplyA wonderful experience!!
From the moment we entered the restaurant, we were surrounded by hospitality! From the warm greeting, to our "snacks" (4-5 delicious bites) with a glass of champagne, to an amazing dinner. Everything was flawless - a wonderful Barolo (or 2....) rounded out a great experience. Bravo!
Be the first to ReplyA Wonderful Dining Experience!
Kontrast is an excellent restaurant, really really good. We had a number of courses each better than the previous one! (Actually, they all were A+ excellent.) The service and the ambience both were excellent. We highly recommend this restaurant.
Be the first to ReplyHeavenly Dishes!
The food, the service, and the wine were perfect. Inventive dishes. It is a must go food experience….
Be the first to ReplyGreat experience
The whole experience was so nice and original! It's all about feeling unique and the food was great! I spent a very nice evening at this place and would go back with pleasure!
Be the first to ReplyPhenomenal Experience
We had an absolutely wonderful meal at Kontrast. From the initial drinks in the lounge, the first bites and then the rest of the experience, it was all amazing. Such a great team of people and memories to enjoy. It's worth the experience!
Be the first to ReplyNo contrast here: consistently exceptional food, service, and environmental stewardship.
Michael Svensson is a Swedish chef that followed the long, arduous road to his current location that many creators/proprietors have travelled before and will in the future. Born and raised in Sweden, he attended culinary school in Kristiansand and then spent an internship at Le Canard in Oslo. After traveling in Europe and working at several Michelin restaurants to continue his education, he returned to Oslo and eventually opened Kontrast (without any investors!) in 2013. The restaurant is at its second location in a sparse, industrial-like space (Vulkan) and received its first star in 2016. It has retained that distinction ever since. I was met at the front desk, my reservation confirmed, and immediately brought to a couch by the kitchen. I ordered an aperitif (“Lost in Oslo”… named because if you have more than one you will reflect the title) and four nibbles followed: razor clams, grilled tomato, mackerel with cucumber/wasabi, and a fantastic pork blood “croustade” with Holtefjell XO cheese. An eight-course meal ensued at my table in the dining room with a wine pairing. This was very well done and followed the classic “lighter fare to heavier fare and then dessert” concept that is universal at these places largely because it makes sense. Highlights included grilled wild halibut (with zucchini and pesto) and pork belly (with cabbage, black apple, and bread miso sauce). Service was flawless, with the maitre'd Sylvester being equally considerate, professional, knowledgable, and attentive. I made the comment several times during the meal that “a one-star in Europe equals two in the US,” and the more I think about it a more honest and less offensive way of saying this is “this restaurant clearly is in two-star territory.” I’ve eaten at over eighty Michelin restaurants on four continents and had bumps-in-the-road on all of them; Kontrast clearly is a highlight. The fact that they focus on sustainable food and smaller purveyors only made a great experience better. This was an overall fantastic meal and one I would consistently return to if I lived in town.
Be the first to ReplySeriously disappointing night, awful service
Either we dined on an unlucky night, or the chef needs to review quite a few of the dishes. I have rarely experienced this lack of equilibrium in dishes: for instance the scallop, a sweet and delicate affair on its own, was absolutely butchered by one of the overly acidic sauce. Choosing to serve frozen blue cheese (and a lot of it) as a pre-dessert is also a significant faux-pas. I generally agree with Michelin ratings, but I am failing to see the flair and ability here.
The service was good at the beginning, but the pace of the dishes was awfully slow and I feel that the waiters got tired and bored as the night progresses. To the point that we barely got a 'thanks' after paying. The last hour of service was probably the worst I have ever experienced in a similar establishment. I only save the french sommelier as she was efficient and nice throughout the entire service, the only true professional in my opinion.
And at around 200 euros per person, I would completely avoid the place if you know your fine dining.
A perfect meal
A very good restaurant with top notch food and service. Highly recommended.
The wine service was also first class.
We was four persons together. We was received in the lounge and served very good champagne together with some starters. Before we went to our table.
Amazing place!!!!
Amazing one- star food based on Norwegian products!! We strongly recommend it if you’re visiting Oslo and you want to celebrate something special :)
The prices of the food menu are reasonable comparing to any other restaurant in Oslo with normal food…the prices only double those, but Kontrast quality is much better than double :) (just to say something, the drinks prices are quite high, as in every Michelin restaurant)
The place is super nice, you feel really comfortable and the service is excellent! As they notice that we were Spanish they told an Spanish waiter to come to our table and explain all the dishes to us :)
WE LOVED IT!!!!!
Well worth the visit
Delightful in every aspect. Fantastic service, pleasant ambience, and of course an impeccable meal. Set aside the entire evening, and don’t make any plans for the following morning.
Me and my partner went to Kontrast on a Thursday evening. We weren’t celebrating anything, but perhaps we should have; one is so well taken care of that a visit there feels like a reward or a gift.
From the very start one is met with professionalism and great service. We were greeted at the door by a smiling and welcoming head waitress which set the bar for the whole evening. The premises were sparsely decorated, but well-kept and most importantly - clean. Even though we sat in a relatively small room with approx. 15 tables, it didn’t feel crowded. The acoustics were spot-on, making the experience intimate as one is not disturbed by noise from the room. We had no problem conversing at a casual volume, which is remarkable considering the fact that the guests dine in the same room as the kitchen where the chefs are at full work. They even managed to place a little lounge area between the dining area and the entrance without it feeling stuffed or out of place. This restaurant is a case in point to the importance of architecture and interior design.
The food was, as expected, flawless. Everything from the combination of flavors to the presentation of the dishes to the construction of the menu to the variety of ingredients used was spot on. The attention to detail dedicated to the arrangement on the plate was immaculate, the work of true artists. The highlights of the evening were the strawberry dessert with sunflower seed butter (a match made in heaven with the salt and sweet), the kale and cauliflower dish (the kale was cooked to perfection) as well as the halibut with rucola sauce (the intense taste of chlorophyl from the sauce went like a charm with the fish).
There were some exciting surprises during the meal - duck breast cured in coffee (delicious), poached oyster covered in sour cream, and crab marinated in aquavit. For the most part, however, the combination of flavors was conventional - seafood and cucumber, strawberries and cream, veal and mushroom. Which is not to say that it is a bad thing. Their craftmanship is uncontested, but their experimentation with flavors and preparation techniques wasn’t cutting edge. The freeze-and-crumble technique that was used on the blue cheese, for example, was neat but it’s getting a bit old.
We ordered, as we always do, one juice pairing and one wine pairing. The juice pairing was a gift that kept on giving, with each new glass more delicious than the last. Many of the juices consisted of different varieties of tea, and I firmly believe that some had the potential of being sold as soft drinks in their own right. Anyone dining at Kontrast simply must try the juice pairing.
Some food for thought did enter my mind as we progressed through the meal. No menu was provided for the evening. During the presentation of each dish it was at times hard to catch everything of what was being said, as well as remember it afterwards. Without the menu, we weren’t able to go back or double-check the ingredients of each dish. As we discuss every aspect of these kinds of meals vigorously, we both would have appreciated information about the menu in writing in order to refer to it later.
I would have skipped one dish. We were completely stuffed by the end of the meal and one dish in particular seemed, in hindsight, unnecessary. It was a squid dish, consisting mainly of pasta. With the overweight of seafood in the meal, the squid dish being quite basic, and with the carbs taking up so much precious intestinal space, the meal would have been all the better for it.
The name of the restaurant also begs the question: what contrasts? Again, the food was immaculately prepared, but whatever contrasts found therein were customary. Salt in contrast to the sweet. Crunch in contrast to the creamy. Red in contrast to the green. I would have expected nothing more from a 1-star restaurant. Surely the name isn’t a play on such basic knowledge in cooking? So if not the food, then where?
The choice of wines at times was not optimal to my taste. The cheese dish, consisting of maple syrup, blue cheese and ice cream would have fared better with a sweet white wine rather than the port-like red wine we were served. And I also wasn’t too fond of the Jura red wine with the sweetbread – too dry and acidic.
The choice of music was also unorthodox – ‘90s and 2000’s alternative rock. So long as the volume is set right it was unproblematic, but it did occur to me that the rowdy music doesn’t necessarily compliment the fine dining we were undertaking.
But make no mistake – Kontrast is a fantastic place to go for a very nice meal. You will feel welcome, you will be well taken care of, and you will have the most wonderful meal. Be it friends, colleagues or couples, this place will cater to your every need and desire.