On the surface of the Hardangerfjord in Norway, where mountains are wrapped around it and glaciers can be seen in the distance, a small metallic object shines like an eye of a fish. At this hi-tech structure, Salmon Eye, an innovative centre for sustainable seafood, one thing is being created. This is Iris, a fine dining restaurant that isn't like any other restaurant, and where every meal is a story of the sea.
Iris, An Unforgettable Culinary Expedition
Iris is more than just a restaurant; it offers an authentic expedition dining experience. The only way to reach it is by water, and the evening’s entertainment begins with a ride on an electric boat leaving from Rosendal, across the fjord. Every day, when guests are taken through a multisensory experience, it ends with an 18-course meal in a dining hall with a view of the fjord, mountains, and sky.
Iris offers just 24 seats every night, but the truth is in the food. The head of the kitchen is the Danish chef Anika Madsen, who has her vision based on the principles of sustainability, creativity, and strong flavours. Anika has already worked at some of the best restaurants in Copenhagen, such as Formel B, Roxie and Fasangården. Madsen is a young chef who is not afraid to experiment while remaining authentic to the season and nature.
“If I discover a new and intriguing ingredient, I am not afraid to push boundaries – but to showcase it and convince people to love it, it needs to be truly delicious. I will never compromise with flavour”, says Anika. In this position, she explores all the opportunities available in the fjord and creates dishes that challenge the customer’s taste buds introducing them to the ocean’s forgotten ingredients.
Sustainability on the Plate
To Madsen, Iris is more than just a restaurant; it is a declaration. “If I discover a product that can lead us to a more environmentally friendly approach, I will not be scared of experimenting with it,” she said. “But for people to enjoy it, it has to taste great.” Her menu is a story, which explains the issues that face the world regarding food and how the future can be improved through sustainable food production.
You might be surprised to discover the following: invasive species such as the Red Sea urchin, thin strips of local seaweed, game meat from nearby forests, and fermented sheep’s milk. It is a tribute to the region’s natural larder, and the producers, fishermen, and farmers are as much a part of the story as the chef.
The idea is implemented not only through the food. Guest access to Iris is only possible due to the sustainable transport system that brings them across the water. Even the name of the restaurant is not random; it is not only the name of the section where the restaurant is in Salmon Eye, but also the name of the Greek goddess Iris, who was said to be a messenger between heaven and the sea.
A Vision Beyond the Kitchen
With 650 square meters of area, Salmon Eye is an architectural wonder and a dynamic forum for education and activity. A cinema room below the waterline brings the invisible world of aquaculture to life, while the top floors provide interactive displays, a big open area for research, and the restaurant Iris where food itself becomes a story point. Whether they are industry specialists or just interested, exhibitions and talks help people of all backgrounds to grasp the sometimes difficult subject of sustainable food production.
The idea was conceived by Eide Fjordbruk, the world’s first and only CarbonNeutral®-certified salmon producer. For the CEO, Sondre Eide, it is a way to convey a larger message. “If we intend to nourish the future, then we must explore the possibilities of the ocean and not only through the use of technology but also through the perception of food.” That is what makes Iris not just a high-end dining experience. It is also a platform for gastronomy to be combined with activism, where every course is a conversation starter and where the future of food is served with intention. A must-try!
Visit Iris' official website and get to know the Salmon Eye‘s offer.
Read more:
- Exploring ‘Under’: A Conversation With The Team Of Europe’s First Underwater Restaurant
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Last Updated on March 13, 2025 by Editorial Team
