Philosophy
 

The Kitchen

Chef Håkan Wiik brings a quietly confident, product-driven philosophy shaped by years at some of Oslo’s most respected kitchens, including Apostrophe and St. Raw. Known for his precision, restraint, and deep respect for raw ingredients, Håkan has developed a style where Nordic purity meets refined international technique.
 

At St. Raw, his focus centred on modern expression, natural flavours, and the subtle layering of texture and umami that defines contemporary Nordic cuisine. At Apostrophe, he further refined his craft through a strong emphasis on seasonality, classical foundations, and the discipline required for consistently high-level execution.
 

Håkan’s cooking is guided by the belief that the finest dishes begin with exceptional produce and are elevated through clarity rather than complexity. Each plate at Substans reflects this approach: carefully selected ingredients treated with technical precision and a playful yet purposeful aesthetic, allowing the true character of the raw materials to speak.

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His cuisine is less about trends and more about timeless balance — where technique serves flavour, and every element on the plate has a clear role in the overall harmony of the tasting menu.

At Substans, the menu evolves with the seasons while retaining a selection of signature dishes. We work closely with small Norwegian growers such as Annis, Offshore and Dundrun, as well as specialised importers like Savor for Gastro Unika for premium caviar, ensuring uncompromising quality and provenance in every ingredient.


 

Front of House

Costel Gogoasa leads the front of house at Substans with a calm authority and meticulous attention to detail, shaped by years of experience in high-end dining and a deep understanding of what defines truly refined hospitality.
 

With global pedigree from Gordon Ramsay’s team in London as well as xxxxx in Dubai, Costel brings world-class precision, warmth, structure, and an intuitive sense of guest experience. Costel very DNA ensures that every service runs with quiet efficiency and effortless flow. His approach to service mirrors the philosophy of the kitchen: clarity, consistency, and respect for the product and the guest. Table choreography, timing, wine service, and atmosphere are orchestrated with the same discipline as a tasting menu, allowing the culinary experience to unfold seamlessly and without distraction.

Under Costel’s leadership, the front of house becomes an integral part of the overall expression of Substans — where precision never feels rigid, and where genuine hospitality is delivered with confidence, calm, and impeccable attention to detail.