{"id":3589,"date":"2026-04-22T09:15:42","date_gmt":"2026-04-22T07:15:42","guid":{"rendered":"https:\/\/stmoritz-gourmetfestival.ch\/gastkoeche\/mikael-svensson\/"},"modified":"2026-04-22T15:01:05","modified_gmt":"2026-04-22T13:01:05","slug":"mikael-svensson","status":"publish","type":"gastkoeche","link":"https:\/\/stmoritz-gourmetfestival.ch\/en\/guest-chefs\/mikael-svensson\/","title":{"rendered":"Mikael Svensson"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Mikael Svensson is the founder of Kontrast in Oslo&#8217;s Vulkan district. Together with his team, he is dedicated to a delicate, contemporary Nordic cuisine that works with hyper-seasonal, local, organic and wild ingredients. Around 98 percent of the produce comes from Norway, and the dishes change not only with the seasons, but also with the changing conditions of the Norwegian climate.  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">At the heart of Kontrast&#8217;s philosophy are animal welfare, soil health and the protection of marine resources. The kitchen works closely with small producers who share these values, sourcing whole animals, sustainably caught fish and certified organic fruit and vegetables. Cutting and processing is done in-house to minimize waste, while bee-friendly herbs and plants are cultivated on the rooftop.  <\/span><\/p>\n<p><span style=\"font-weight: 400;\">To prepare for the long Norwegian winters, the team works with traditional and modern preservation methods. Koji, ferments, pickles, garums and vinegars characterize the menus throughout the year, while food scraps are composted and thus become part of a carefully thought-out cycle. The space also follows this approach: raw architectural elements, warm lighting, oiled walnut wood and soft surfaces create a quiet, focused atmosphere that draws the eye to the plate and the open kitchen.  <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>With Kontrast, Mikael Svensson has created a place in Oslo where hyper-seasonality, sustainability and Nordic precision come together in a special way. The restaurant currently holds two Michelin stars and a Michelin Green Star and stands for a cuisine that is deeply rooted in the Norwegian landscape, its products and its rhythm. <\/p>\n","protected":false},"featured_media":3621,"template":"","meta":{"footnotes":""},"gastkoch-kategorien":[50],"class_list":["post-3589","gastkoeche","type-gastkoeche","status-publish","has-post-thumbnail","hentry","gastkoch-kategorien-guest-chef-2026"],"_links":{"self":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche"}],"about":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/types\/gastkoeche"}],"version-history":[{"count":1,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3589\/revisions"}],"predecessor-version":[{"id":3694,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3589\/revisions\/3694"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media\/3621"}],"wp:attachment":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media?parent=3589"}],"wp:term":[{"taxonomy":"gastkoch-kategorien","embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoch-kategorien?post=3589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}