Kontrast is a medium sized place with wide spaced tables and an industrial motif with lots of exposed ducts and pipes. The noise level was perfect and chef Mikael Svensson was in the house. They offer a 6 or 10 course tasting menu, each course coming with lots of explanation. They have over 1000 wines and thus offer wine pairings however we just ordered our own bottles of red and white. I’ve included my comments with the photo captions.
interiortable set upFrankie checks out the table flower
champagne to startFrankie enjoys champagneDuck breast cured with coffee and juniperDuck liver mousse on phyllo crisp topped with onionSmoked mackerel – Creamy, tangy and crisp, a great comboMushrooms in different ways – wonderful strong mushroom tastewinerhubarb pickled mackerel on potatoes, creamed seasonal herb emulsion and crispy barley. Delicious!closer
Wild salmon filet with cloudberry vinegar and nettle leaves. Nettle leaves are slightly furry on the tongue. NicecloserTartar of wild salmon belly with lightly smoked nettle leaves. Really good!Frankie got the bones
Oyster from the west coast of Norway (Karmøy) with organic cauliflower and cous cous. Reduced cream with bleak roe and herbs in the sauce. Milder but well matched tastes. The oyster is poached in champagne and oyster juice. A perfect combination with roe to give it a fun texture.closer
Sour dough bread with rye and smeltNorwegian butter
Herring and egg yolk with Nordic dashi and clotted cream, potatoes. Good tastes and rich, great on the bread – not fishy or strong – all just nice tastesinsideFrankie would like a piece of bread
Baked turnip with turnip cream and horseradish. An amazing sauce of chicken stock and apple vinegar make this a very savory dish.another angleturnip underneathFrankie could smell the chicken
Chicken baked in a salted dough then heated with butter with grilled cabbage. Chicken “skin” is on top and Korsvold vinegar is mixed in. An amazing combo with all the tastes converging into something wonderfulanother anglesome of the wine cellarkitchenwine
Chef Mikael Svensson holds Frankie
Grilled pork with rosemary and skin crackling coated with pollen. Rosemary is infused into the cream on the bottom and strawberries are also mixed into the rosemary. Strong tastes of rosemary which was good but a bit overwhelming. Such a good dish but rosemary made it tend toward one dimensional. Not the best course.inside
Cheese cracker with cheese cream and cheese gel with sunflower seeds and grated cheese and salsify. Looks like an egg but it’s cheese gel. A nice combo but seeds tasted a bit rancid. Nice if you exclude them.
Orange design is cream of buckthorn with almond crumble and white asparagus ice cream. The buttery cookie was great mixed with the tart buckthorn. Yum!Frankie studied the dessert
dessert start, creampour in liquid nitrogenadd to cream bowl then mix in strawberries as you eatNorwegian strawberries, some pickled and some sweetenedthe strawberries were a hit
Extra treatsDried chocolate mousse with white chocolate cream with mint. Nice.Praline with liquid coffee inside. Really good and an amazing hit of sweet liquid coffee. Yummy!
fun decorationsee through wine storageanother interiorFrankie helped pick which of the Sicilian brandy to have, pear, cherry or yellow plumNice waiter, Petter
