Located in a floating orb in the Hardanger fjord, Iris is a restaurant marketed as an expedition dining journey. The head chef is Anika Madsen (formerly of Fasangården and Roxie), and the restaurant manager is Nico Danielsen (formerly of Formel B, Sletten, and Uformel) – both from Denmark. The restaurant is situated inside the structure called the Salmon Eye in the middle of the fjord, just outside the town of Rosendal, and is only accessible by boat. Iris welcomes 24 guests per night, who access the fjord by electric boats, followed by an 18-course dinner in a dining room with a panorama view over the fjord, glaciers, and mountains. The experience blends gastronomy and activism, and every dish has a connection to the farmers, fishermen, and producers.
From the press release:
Iris – Sustainable Seafood in a Spectacular Setting
The experience center Salmon Eye, themed on sustainable marine life, was inaugurated in 2022. The stunning double-curved ellipsoid design is inspired by the shape of a fisheye, and the silvery orb-structure seems to be floating in the Hardanger fjord, exposed to the wild elements of nature, surrounded by the spectacular Norwegian nature with fjords, mountains and glaciers. In late spring, the full potential of the beautiful structure will be unveiled, when the fine dining restaurant Iris with head chef Anika Madsen at the helm will open its doors.
Anika Madsen is well known for her passion for discovering new ingredients from the ocean, and her commitment to sustainability. Until recently she held the position of head chef at the lauded restaurant Fasangården in Copenhagen.
– It has always been close to my heart to lift the less known sustainable ingredients into the spotlight. If I discover an ingredient that will lead to a greener future, I am not afraid to push boundaries. But to convince people to love it, it needs to be truly delicious, says Anika Madsen.
The menu at Iris reads like a story. A story about the challenges and threats to the global food system, but also with ideas and suggestions for future innovations that can help bring us closer to solving them. Madsen has worked in several top Copenhagen kitchens, such as the one star restaurant Formel B and several Kadeau group restaurants. Before her stint as head chef at Fasangården, she headed the acclaimed restaurant Roxie, where her cooking earned her the nickname “the umami queen.” For Anika, leaving Copenhagen and settling on the tiny island of Sniltsveitøy, this venture is a once-in-a-lifetime opportunity to get as close as humanly possible to the bounty of the sea.
– Here on the Norwegian coast, I can explore a whole universe below the surface that I could only dream of in Copenhagen. This region offers some of the cleanest and most exciting seafood produce in the world. 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. There is also a plethora of regional products like game meat, sheep’s milk, and ciders that will have natural spots on the menu, Anika Madsen continues.
Salmon Eye is initiated and owned by the Eide Fjordbruk, the world’s first and only carbon neutral certified salmon producer.
– To feed the future, we need to tap into the vast potential of the oceans, not only when it comes to developing technologies for more sustainable food production, but also when it comes to creating the best food memories that inspire people to explore the possibilities below the surface, says Sondre Eide.
– Iris is all about our vision of “setting the standard for the future of aquaculture”. To make this happen, we need the best people within their respective fields, whether it be on the farms or in the kitchen. It is inspiring to meet people like Anika that share the same passion for always improving, Sondre continues.
The name Iris alludes to the restaurant’s placement in the middle of the “fisheye” structure but also carries the symbolic weight of the Greek goddess Iris, a messenger goddess transcending the realms of the seas and the heavens.
About Salmon Eye
Salmon Eye is an experience center dedicated to inspiring and informing the world on how to better feed the planet with sustainable seafood. Visually stunning, with its double curved ellipsoid design, Salmon Eye is one of the world’s largest enterable floating art installations, with a weight of 1256 tonnes, a diameter of 25 meters, and an area of 1 000 m2 divided over four levels, one of which is underwater.
71% of the earth’s surface is covered with water, but only 2 % of the world’s per capita food consumption originates from the sea. UN estimates that we are going to need 56 % more food to feed 10 billion people by 2050. At the same time, land usage cannot increase, and carbon emissions have to be lowered by 67 %.
Salmon Eye is initiated by Eide Fjordbruk, the world’s first and only carbon neutral certified salmon producer. Now run by third generation, Sondre and Erlend, the Salmon Eye is dedicated in memory of their father and as a symbol for sustainable seafood.
– Salmon Eyes mission is to take on our biggest shared challenges, such as climate change and sustainable food production. These are challenges that we can only overcome if all of us contribute. Governments must facilitate, so that businesses are enabled to act, and consumers are empowered to make the right choices. In the process, it is important not to forget that we’re talking about food – with a rich experiential and cultural dimension. Iris will be on the front line, taking on these great challenges and showcasing our mission on a plate, says Sebastian Torjusen, Manager at Salmon Eye.
Architectural concept and design by Kvorning Design.
About Eide
Sondre and Erlend are third generation fish farmers in the family business Eide Fjordbruk. They build on the legacy of their father, Knut Frode, and together with their team, they are spearheading new ventures like Salmon Eye, carbon neutral salmon, and developing new technologies.
Eide has a strong emphasis on sustainability and innovation, where they amongst other things are working on their own platform for aquaculture called, Watermoon. The goal is to produce more food with higher quality and less impact.
Feature image: Tobias Lamberg Torjusen