Salmon Eye and Iris - merging art and gastronomy
Recently, there has been a surge in unique accommodations and culinary offerings in the Norwegian fjord region. One of the standout experiences is Iris Expedition Dining, a restaurant that offers a truly unique food experience. This exclusive dining spot is located at the Salmon Eye, an art installation and visitor center, where you can combine the restaurant experience with a tour to learn about the seafood industry, in Norway.
At Iris, the restaurant experience is like embarking on a journey. It all starts with a boat ride on one of the fully electrical boats from the picturesque town of Rosendal to a pit stop at Chef Anika Madsen’s boat house on the island of Snilstveitøy. Here, you’ll be presented with the evening’s menu whilst enjoying a welcoming snack. The journey continues to the floating art installation Salmon Eye where the evening kicks off with a multisensory underwater experience, to culminate at the dining room to be taken through an 18-course tasting menu, with each dish offering a unique taste and experience.
When the weather permits, one of the courses will even be served on the rooftop, grilled over an open flame for you to savor in the fresh fjord air. As the evening comes to a close, you’ll be transported back to Rosendal by boat, marking the end of your unforgettable journey. The cost of this extraordinary experience, including the tasting menu, is 3200 kr per person. Keep in mind that a minimum of two people is required to book the tasting experience at this sustainability-focused restaurant as it accommodates only 24 diners.
The fine dining restaurant, named Iris because it is in the middle of the Salmon Eye, will be run by head chef Anika Madsen, who according to innovative salmon farmer Eide Fjordbruk, is known for her passion for discovering new ingredients from the ocean, and her commitment to sustainability. The chef has swapped the Danish capital for life on the tiny island of Sniltsveitøy, enabling her to get as close as possible to the bounty of the sea. “Here on the Norwegian coast, I can explore a whole universe below the surface. 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.” said Madsen.
“To feed the future we need to tap into the vast potential of the oceans, not only when it comes to develop technologies for more sustainable food production, but also when it comes to creating the best food memories that inspires people to explore the possibilities below the surface,” said Sondre Eide, Chief Executive of Eide Fjordbruk, the world’s first salmon producer certified under the Carbon Neutral Protocol run by Climate Impact Partners. “Iris is all about our vision ‘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 shares the same passion for always improving.”
The Salmon Eye, which was inaugurated last year, is one of the world’s largest enterable floating art installations, with a weight of 1,256 tonnes, a diameter of 25 metres, and an area of 1,000.6 m² divided over four levels, one of which is underwater.
“Salmon Eye’s mission is to take on our biggest shared challenges, such as climate change and sustainable food production. Iris will be on the front line, taking on these great challenges and showcasing our mission on a plate” said the centre’s manager, Sebastian Torjusen.
Hospitality Sri Lanka
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