Cold brewed "Dream Garden" tea | Summer spritzer made of grapefruit and lemon | Cranberry juice | Green tea | Organic apple juice | Organic apple juice with berries | Black currant juice | Iced tea with brown sugar | Homemade strawberry soda
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Restaurant Kontrast, Oslo (July 2016)
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Strawberries and dried dark chocolate macarons
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Restaurant Kontrast, Oslo (July 2016)
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Coffee custard covered in dark chocolate
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Restaurant Kontrast, Oslo (July 2016)
#cityfoodsters_oslo
#cityfoodsters_kontrast

Strawberries and cream: Cream of rosehip infused with roasted petals, strawberry jam, frozen meringue, and Norwegian strawberries
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Restaurant Kontrast, Oslo (July 2016)
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3 types of Norwegian strawberries: natural, infused with rosehip, flavored with vanilla
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Restaurant Kontrast, Oslo (July 2016)
#cityfoodsters_oslo
#cityfoodsters_kontrast

Strawberries and cream: Cream of rosehip infused with roasted petals, strawberry jam, frozen meringue
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Restaurant Kontrast, Oslo (July 2016)
#cityfoodsters_oslo
#cityfoodsters_kontrast

Prepping for the next dessert course
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Restaurant Kontrast, Oslo (July 2016)
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Almond white asparagus ice cream and sea buckthorn, almond crumble
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Restaurant Kontrast, Oslo (July 2016)
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Cow's milk cheese, cracker, jelly made from cheese whey, red clover and oxalis, broth of the cheese
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Restaurant Kontrast, Oslo (July 2016)
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Pork, 6 month old pig, slow cooked and grilled belly, glazed in barley miso and chanterelles, roasted onion, foraged herbs, powder made from last year's cep mushrooms, milk flavored with rosemary
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Restaurant Kontrast, Oslo (July 2016)
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Lemonade made of lemon verbena from the rooftop garden, dried lovage, dried yoghurt
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Restaurant Kontrast, Oslo (July 2016)
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Chicken, churned in a butter sauce, mango leaf, cabbage, pineapple wheat, crispy chicken skin
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Restaurant Kontrast, Oslo (July 2016)
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Radish grown from the rooftop garden, puree of turnip
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Restaurant Kontrast, Oslo (July 2016)
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Herring served with fresh new potato, shallot, chawanmushi, dashi, sour cream, dried grated egg yolk, forget me not flower
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Restaurant Kontrast, Oslo (July 2016)
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Oyster, poached in its own jus, served with cauliflower, couscous, herbs, sauce of reduced cream
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Restaurant Kontrast, Oslo (July 2016)
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Organic sourdough bread with organic butter
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Restaurant Kontrast, Oslo (July 2016)
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Wild Norwegian salmon, roasted with blow torch, brushed with gel of cloudberry vinegar, served with nasturtium, tea leaves, pickled elder flowers, dill cucumbers
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Restaurant Kontrast, Oslo (July 2016)
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Tartare of Wild Norwegian salmon belly, crisp of the skin
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Restaurant Kontrast, Oslo (July 2016)
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Norwegian mackerel pickled in rhubarb, emulsion of wild herbs and almond potatoes, white wine vinegar mixed with rhubarb juice
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Restaurant Kontrast, Oslo (July 2016)
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Organic rhubarb juice from Bornholm
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Restaurant Kontrast, Oslo (July 2016)
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Dehydrated macaron, pig's blood, lightly smoked sour cream mixed with cod roe
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Restaurant Kontrast, Oslo (July 2016)
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Flatbread, shiitake mushrooms, crispy chicken, dried parsley and vinegar powder
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Restaurant Kontrast, Oslo (July 2016)
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Foie gras mousse, crispy chip of onion, maple syrup, brown butter
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Restaurant Kontrast, Oslo (July 2016)
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Cured Norwegian duck breast, juniper
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Restaurant Kontrast, Oslo (July 2016)
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Pomegranate Cider
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Restaurant Kontrast, Oslo (July 2016)
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Dinner in Oslo: 1* Kontrast by Chef Mikael Svensson, a "New Nordic" restaurant that focuses on using ingredients that are both local and at the peak of their season. Their main goals are to offer world class, organic, and ethically sourced ingredients from within Norway and to showcase the farmers who produce them. The tasting menu was quite good overall for fine dining in Oslo.
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Restaurant Kontrast, Oslo (July 2016)
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#cityfoodsters_kontrast