Mikael Svensson

I was born and raised in Skåne, on the countryside among farmers and open landscapes.

Ever since I started culinary school and the long road to become a chef I have been dreaming of opening my own restaurant. Kontrast is that dream

My culinary career began at the chef school in Kristianstad, and then continued in various positions and apprenticeships in Skåne. This is where I discovered my love for high-quality local products.

My career continued in Oslo, at Le Canard in the early 2000's. Then I worked in Europe in several restaurants with one, two, or three Michelin stars. I worked at the Spanish restaurants Quique Dacosta and Martin Berasategu among others before I returned to Oslo.

Back in Oslo, I was part of both opening new restaurants and working in old establishments.

Then, the time was right to open my own dream restaurant.

Kontrast

At Kontrast, we keep consciously changing our menu. We keep in touch with our partners to know what they are currently able to supply us with. We try to avoid setting requirements for nature, and guide our menu after what we get. Each year and season is different, and that is why our menu is never constant and the dishes are ever-changing.

Our goal is to work with farmers who cultivate their fields thoughtfully and with care, those who share our way of thinking.

We are filled with pride and joy whenever we receive praise and awards for our accomplishments. This is something we share with those who supply us with ingredients, and make sure we can do our job.

Restaurant Kontrast received in 2016 its first Michelin star.
viamichelin.com

85/100 p on 360eat Guide
360eat guide‍

No.20 in Scandinavia in White Guide.
‍whiteguide-nordic.com‍

No.183 on OAD100+ Europe’s list.
opinionatedaboutdining.com‍

26/30 in DN.
DN.no