Oslo Kontrast

To sum it up: This was the most satisfying meal I've had in an Oslo restaurant (excluding Chinese cuisine). From the ingredients to the marination and fermentation, it fully met my expectations for a Michelin🌟🌟 experience. I spent three hours dining here and left completely full. If you’re only having one meal in Oslo, I highly recommend this place. 🌟 The first four courses were enjoyed on the sofa by the entrance: 2️⃣ 🍠 The oyster tea bowl was spot-on in description. The texture was incredibly smooth and delicate. 🍲 3️⃣ The raw shrimp with its crispy shell and red onion jelly inside was a delightful surprise. Each bite offered a rich and complex layer of flavors. 🍤 4️⃣ The pig’s blood puff pastry with beer vinegar was a bit too sour for my taste, but the acidity was quite pronounced. It was just okay for me. 🥧 5️⃣ The duck liver crème brûlée was the most shocking appetizer. The duck liver was salty but incredibly tender, accompanied by duck meat floss. The caramel was crispy and slightly sweet, while the truffle sauce added a gentle and harmonious touch. The combination was simply perfect! 🍳 6️⃣ The fish with elderflower leaned a bit towards sourness, and the presentation wasn’t particularly impressive. I guess they wanted to highlight the natural sweetness of the fish, and fortunately, the sourness wasn’t overwhelming. 🐟 7️⃣ Bread (Details about the bread would be great here, but unfortunately, the original text didn’t provide any. Let’s assume it was freshly baked and perfect for pairing with the dishes.) 🥪 8️⃣ The scallop was so delicious it almost made me faint. Setting aside the quality of the scallops themselves, the first bite was like butter—melt-in-your-mouth goodness. It tasted like mushrooms but with the unique seafood flavor of scallops. The crispy wafer contained apple, and the sauce was fermented apple puree. I’ve never had scallops this good! 🦪 9️⃣ The spiny lobster was large and had a firm texture after being grilled. When cut, the meat revealed a fibrous quality. The carrots were a bit ordinary, but underneath them was a miso-infused lobster meat strip that added a rich and intense flavor. lang 1️⃣0️⃣ This dish had three layers: fish at the bottom, fish liver sauce in the middle, and black truffle and potatoes on top. I’ve bought and cooked cod myself, but the texture here was unparalleled. The fish melted into delicate strands, and the sauce provided an intensely rich fish liver flavor. The base sauce added layers of flavor and saltiness. 🐟 1️⃣1️⃣ I call this a mushroom platter. The mushrooms had a roasted flavor, and the sauce added a meaty touch. Every sauce here was perfectly balanced, hitting just the right notes of savory, sweet, and umami. 🍄 1️⃣2️⃣ The beetroot leaf dish featured venison heart and tongue beneath. The venison was tender, the heart had a nice chew, and the tongue was slightly caramelized with no off-flavors. It was an incredibly perfect experience. 🦌 1️⃣3️⃣ The dessert had a sweet-savory profile. The blue part was blue cheese, offering a transition from sweet to savory. The yellow was a salty, soft cheese, while the sunflower seeds added a crunchy sweetness. The maple syrup leaf on top was sweet, and the combination of flavors was a delightful assault on the taste buds. 🍬 1️⃣4️⃣ The final dessert was sorbet. I can only say that Oslo’s sorbet never disappoints. The white was lemon granita, and the yellow—I didn’t ask, but I suspect it was sea buckthorn—was delicious regardless. The coffee/tea desserts were decent but nothing extraordinary. ☕ 📍Maridalsveien 15a, 0175 Oslo #Norway #OsloCuisine #Oslo #FoodDiary #Michelin #RestaurantReview