Michelin-Starred Excellence Meets Sustainability
Kontrast, led by Chef Mikael Svensson, delivers extraordinary Michelin-starred, hyper-local dishes in Oslo. A model of sustainable fine dining, its commitment to community, soil health, and marine conservation is unmatched.
Located in the heart of Oslo’s dynamic Vulkan neighbourhood, near the Akerselva River, Kontrast is redefining fine dining with its bold commitment to sustainable gastronomy. Just a 10-minute walk north of the Central Station, this two-Michelin-star restaurant seamlessly blends innovation, environmental consciousness, and an ever-evolving seasonal menu that resonates with Norway’s unique climate.
Under the guidance of chef-owner Mikael Svensson, Kontrast has earned acclaim for its dedication to hyper-local and wild ingredients. Approximately 98% of the ingredients are sourced locally, celebrating Norway’s rich natural bounty, while the remaining 2%—including items like saffron, caviar, and truffle—are carefully selected to enhance its dishes. This ethos earned Kontrast the coveted Michelin Green Star in 2024, marking its growth as a trailblazer in sustainable gastronomy.
The restaurant’s interior merges industrial minimalism and modern sophistication, housed in a sleek building adorned with polished concrete, floor-to-ceiling glass windows, exposed ductwork, and ambient lighting. The kitchen views add to the experience, giving diners a glimpse of the chefs’ meticulous craftsmanship.
Mikael Svensson, born and raised in Sweden’s Skåne county, brings a grounded yet ambitious approach to the table. His childhood in the region—known for farming, fishing, and pristine natural landscapes—instilled a deep respect for how communities are sustained by the environment. Svensson sharpened his craft in prestigious kitchens across Europe, including Le Canard in Oslo and the Michelin-starred Martín Berasategui and Quique Dacosta in Spain, before opening Kontrast in 2013. The restaurant earned its first Michelin star in 2016, adding a second star eight years later.
Central to Kontrast’s philosophy is its dedication to animal welfare, soil health, and marine conservation. The restaurant partners with small-scale farmers, producers, and fishers who share its values, ensuring a supply of certified organic fruits and vegetables, sustainably sourced seafood, and whole animals delivered only for in-house preparation. Guests can even see bee-friendly herbs grown on-site, atop the building’s roof.
Beyond Kontrast, Svensson is actively pushing boundaries in food sustainability. In 2020, he co-founded b.culture, a fermentation company that repurposes kitchen by-products into pantry items using global preservation techniques. With distribution reaching countries across Europe, as well as Dubai, Svensson’s vision extends far beyond his Oslo dining room.
For chef Svensson and his team, Kontrast is more than a restaurant—it’s a tribute to local suppliers, farmers, and fishers, and a shining example of combining culinary artistry with environmental responsibility. By showcasing the finest organic, seasonal, and wild ingredients, Kontrast proves that innovation and sustainability can coexist harmoniously, creating an unmatched fine dining experience in the Nordic region.