Inside Kontrast: Chef Mikael Svensson's Diverse and Sustainable Culinary World

At NEW 2 Star and Green Star restaurant Kontrast in Oslo, Norway, sustainability is more than just a buzzword - it‘s a way of life.
Nestled in the city’s former industrial district, they pride themselves on sourcing wild, line-caught fish, organic or wild meats, and locally produced organic ingredients.
Collaborating with a company making fermented condiments, they recycle food waste into garum, vinegar powder, oil, and compost, and their wines are sustainably produced.
The roof garden blooms with bee-friendly flowers, and even the staff uniforms are made from organic cotton. Every detail at Kontrast reflects a commitment to sustainability, as envisioned by chef Mikael Svensson.
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