Arushi SakhujaÂ
The culinary world is evolving introducing experientials that heighten your dining experience. While some offer luxury engulfed in a posh locality in the world, others focus on interiors and the art of presentations. But Norwegian restaurant Iris has pushed creative horizons. In June, Iris opened its doors in the middle of a Norwegian fjord.
Floating in the Hardangerfjorden of Norway (the third longest fjord in the world), Iris provides a unique dining experience that lasts six hours. With only 24 seats available per night, the restaurant has been attracting much attention from curious diners around the world.
The closest international airport is in Bergen and you can reach the restaurant from Rosendal on an electric boat. The journey will include a stop at Chef Madsen’s boathouse on the island of Snilstveitøy.
Located inside the art installation Salmon Eye – a stainless-steel structure, owned by food producer Eide Fjordbruk, who is the world’s first carbon-neutral certified salmon producer – the restaurant blends sustainability and luxury. At Salmon Eye, guests can enjoy a light show throughout the meal, with insights into sustainable farming in the water as well as how certain ingredients can impact the global food chain. The restaurant serves an 18-course set menu called Expedition Dining.
Expedition DiningÂ
The ideology behind Iris was for guests to experience the fjord, and the mountains, and brings them to the ingredients, instead of the other way around.
The experience at Iris is a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcome snack at chef Anika Madsen’s boathouse on the island of Snilstveitøy.
Upon reaching the floating art installation Salmon Eye, the evening kicks off with a multi sensory underwater experience, to culminate in the dining room where stunning views of the fjord and mountain ranges create the backdrop for the set tasting menu. When the weather allows, the rooftop terrace will set the stage for one of the courses, grilled over an open fire and enjoyed in the fresh air. At the end of the evening, another boat ride awaits, taking the guests back to Rosendal.
Dining
Iris is led by Chef Anika Madsen, who has worked at several Michelin-star restaurants. Madsen is committed to pushing the boundaries of sustainability in food, and hence the menu follows the same ethos. “It has always been close to my heart to lift the less known sustainable ingredients into the spotlight,” Madsen said in the press release. “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,” added Anika Madsen
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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 solving them. While the exact menu isn’t known, it focuses on a sensory and gastronomic experience with sustainability at its core. Local ingredients are whipped into artistically plated dishes allowing diners to experience the flavours of the environment they are in. Many of the ingredients served at Iris, including the invasive urchins and seaweed, are sourced from the surrounding waters. Dishes at Iris reimagine nature, and here, each diner can expect to spend up to $560.
Price: The menu is priced at NOK 3200, optional wine pairing is available from NOK 2500 and alcohol-free beverage pairing from NOK 1500
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