Oslo's Kontrast: A Michelin-Worthy Experience 🌟🌟

Summary: This was hands down the most satisfying meal I've had in Oslo (excluding Chinese food). From the ingredients to the marination and fermentation, everything met my expectations for a Michelin two-star experience. We spent three hours dining and left completely full. If you're in Oslo and can only eat one meal, I highly recommend this place.👀 The first four snacks were enjoyed on the sofa right inside the door:🕶️😎 2️⃣ Oyster "Chawanmushi": The description of oyster tea bowl steaming was spot on. The texture was very smooth and comforting.🥰 3️⃣ Raw Shrimp: The shrimp had a crispy shell with red onion jelly inside. The layers of flavor were incredibly rich with just one bite. 4️⃣ Pig's Blood Puff Pastry + Beer Vinegar: 🥰The sourness was quite pronounced, and since I'm not very tolerant of sour flavors, I found it just okay. 5️⃣ Duck Liver Crème Brûlée: This was the most shocking appetizer. The duck liver was salty but incredibly tender, with duck meat powder on the side. The caramel was crispy and slightly sweet, and the truffle sauce added a very smooth texture. The combination was perfectly harmonious! 6️⃣ Fish with Elderflower: This dish was a bit sour overall, and the plating wasn't very exciting. I guess they wanted to highlight the natural sweetness of the fish, and fortunately, the sourness wasn't too overwhelming.👀 7️⃣ Bread: The bread was excellent. 8️⃣ Scallops: Starting from this dish, the food was so delicious it almost made me faint. Setting aside the quality of the scallops themselves, the first time I tasted a scallop that melted in my mouth was extraordinary. It tasted like mushrooms but had the unique seafood flavor of scallops. The crisp inside had apples, and the sauce was fermented apple puree. I've never had such delicious scallops. 9️⃣ Lobster: The lobster was large, and the meat was firm after grilling, with a fibrous texture when cut. The carrots were average, but the miso sauce under the carrots with the lobster was very rich.🕶️😎 1️⃣0️⃣ Three-Layer Dish: The bottom layer was fish, the middle layer was fish liver pâté, and the top layer was black truffle and potatoes. I've bought and cooked cod myself, but the texture here was much firmer. The fish melted into threads in the mouth, and the sauce provided a very rich fish liver flavor. The bottom sauce added layers of flavor and saltiness.👀 1️⃣1️⃣ Mushroom Platter: The mushrooms had a grilled flavor, and the sauce provided a meaty taste. Every sauce here was perfectly balanced, with just the right amount of savory, sweet, and salty flavors.😁 1️⃣2️⃣ Beetroot "Leaves": The leaves were made of beetroot, with reindeer heart and tongue underneath. The reindeer meat was tender, the heart was bouncy, and the tongue was slightly charred, with no off-flavors at all. It was an incredibly perfect experience.😁 1️⃣3️⃣😁 Sweet and Savory Dessert: The blue part was blue cheese, providing a salty finish, while the yellow was a salty, soft cheese. The sunflower seeds at the bottom were crispy and sweet, and the top leaf was sweet maple syrup. Several flavors repeatedly clashed in the mouth, making it an indescribably delicious experience. 1️⃣4️⃣ Final Dessert: The sorbet was excellent. The white was lemon granita, and the yellow, which I didn't ask about, I suspect was sea buckthorn, but it was delicious regardless.🕶️😎 Other coffee/tea and desserts were standard. 📍 Maridalsveien 15a, 0175 Oslo #Norway #OsloFood #Oslo #StudyAbroadDiary #Michelin #RestaurantHopping #StudyingInNorway