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Restaurant Kontrast Oslo Reviews from The Last Year
Well. The whole experience is not there. Food choices are
Well. The whole experience is not there. Food choices are not that creative and subtle. One of the dish including one super thin fried onion that I found way too strong which completely destroy the whole thing. Well when I asked the chef to come and talk about it, he didn't even want to come over. Drinks are ok, but just ok. Atmosphere is not really well designed and managed so it looks like a normal restaurant which doesn't justify this price. So one of the worse food experience in Oslo. Not recommend at all. You are wasting money, and more importantly, time.
Born in SkΓ₯ne Mikael Svensson began his career in Oslo
Born in SkΓ₯ne 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.
Service needs work but the food is excellent
Born in SkΓ₯ne 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 βthe end result is never better than the quality of the Product you start with,β a fact frequently overlooked in todayβs 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, Mikaelβs 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.
Perfect
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.
Sublime 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, βhow can I make this betterβ, 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!!!
Amazing 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.
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