At first glance, the orb-like metallic structure seen seemingly floating on the waters of the Hardangerfjord in Norway looks like the remote headquarters of a Bond villain. But inside this structure houses a restaurant that’s said to offer a dining experience unlike any other.
Located just outside the town of Rosendal and accessible only via boat (an electric one, of course), Iris Restaurant is a new expedition dining experience housed inside the Salmon Eye, one of the world’s largest enterable floating art installations dedicated to inspiring and informing the public on building a more sustainable food system.
It’s rare when a love of gastronomy and a passion for activism go hand-in-hand, but for Chef Anika Madsen, who is at the helm of Iris Restaurant, the two passions come together in a unique menu that highlights the vulnerability of our food system as well as the possibilities that could emerge should new ideas be explored.
Madsen, who was previously at Fasangården, is a rising star in the culinary world. The Danish native is known for her expertise and deep commitment to sustainability in gastronomy.
Having worked at some of the top kitchens in Copenhagen, including the 1-star Formel B, Madsen was also previously at the helm of Roxie, a highly lauded restaurant where she earned the nickname “the umami queen”.
Leaving Copenhagen behind, Madsen now resides on the tiny island of Sniltsveitøy, bringing her closer to the sea. “This region offers some of the cleanest and most exciting seafood produce in the world,” says Madsen in the press release.
“I am especially looking forward to working with ingredients like the invasive red sea urchin and all kinds of local seaweed and presenting them as a part of a fine dining experience.”
Besides fresh locally sourced seafood, guests at Iris Restaurant can also expect regional ingredients such as game meat, sheep’s milk and ciders on the 18-course menu.
With the rise of dining experiences the world over, Iris Restaurant serves up more than just culinary fanfare. By highlighting current issues such as responsible food production and climate change, they do so by bringing diners closer to their food source as they marvel over Norway’s majestic views over a carefully thought-out menu.
The main mission here is to serve up a one-of-a-kind dining experience while leaving guests with something to chew on once they leave.
Visit Iris for more information on bookings and reservations.
