It's been a great year for restaurant Kontrast in Oslo, Norway. Promoted from One to Two Michelin Stars at The Michelin Guide Nordic Countries Ceremony 2024, it didn't just receive a second Star, but a Michelin Green Star too, an award which highlights restaurants at the forefront of the industry when it comes to their sustainable practices.
Nestled in the city’s former industrial district, the team at Kontrast produce top-class cuisine while also priding themselves on the origins of their produce, by sourcing wild line-caught fish, organic or wild meats, locally produced organic ingredients, and sustainable wines. State-of-the-art preservation techniques are a feature and, through their sister company b.culture, they turn their food waste into fermented condiments such as garum, vinegar powder and oil. In an all-encompassing approach, their roof garden blooms with bee-friendly flowers that support the city’s pollinators, and even their staff uniforms are carefully considered, being made from organic cotton.
Every detail here at Kontrast reflects Chef-Owner Mikael Svensson's passionate commitment to sustainability; for him this is more than just a buzzword – it‘s a way of life! Step inside Mikael's world as he shows us how he navigates daily restaurant life.
