[Norway: Rosendal] An Out of This World Dining Expedition at Iris

Rating: 4.25/5

When a restaurant is not just a restaurant…

Follow me to Iris - a unique floating restaurant in the middle of a Norwegian fjord by Chef Anika Madsen! It was a bit straight out of the movie “The Menu” as we had to board an electric boat to go to the restaurant. The expedition dining experience actually started with a pit stop at the chef’s boathouse where we enjoyed a welcome drink and snacks. Finally we arrived at the floating art installation Salmon Eye to enjoy more snacks with a multi-sensory underwater experience before continuing the meal in the lounge and main dining room.

The menu at Iris is themed around the challenges and threats to the global food system - along with solutions to the problems including the untapped potential of the ocean. Ingredients on the menu are mainly sourced from the surrounding waters and mountains.

Getting to the restaurant was certainly a feat in itself. We had to fly to Bergen in Norway and take a 2 hour ferry to Rosendal where we stayed overnight. The boat from Iris then picked us up and dropped us off at the dock right in front of our hotel. So the most important question is - was it worth it? The dining experience at Iris was definitely unique and out of this world with great food and fantastic wine pairing - truly an experience like no other. Congratulations Iris on getting 1 Michelin Star!

CONE OF PLENTY

Crispy mushroom cone, herbs, and sorrel

ARCTIC ADAPTATION

Skrei Cod three ways:

1st serving - Cured loin with green juniper and lovage 2nd serving - Hay baked bread & smoked roe

3rd serving - Grilled belly and pepper glaze

COAT OF ARMS

Crispy croustade, edible flowers, and salted mahogany clam

NEXT-LEVEL NEIGHBORS

Raw milk blinis, black currant leaves, and raw shrimps

FEEDING THE FUTURE

Mycelium, chlorella algae, insect protein, and young salmon parr

COASTAL HARMONY

Hand dived scallops, oysters, and weeds

WEEDS OF THE SEA

Norwegian cuttlefish, kelp, unripe strawberries, and lovage

CHANGE OF HEART

Tartar of venison, grilled leeks, and sourdough crumble

LUCKY DUCK

Duck from Holte Gård, asparagus, mussel, and pepper

SPRUCED UP

Crispy tart, brown butter, and Rossini Oscietra caviar

“UT PÅ TUR ALDRI SUR”

Bon-bon chocolate, Choux au craquelin & Opera cake

MALM & MELDER

Mascarpone, strawberry, chervil, and bird-cherry

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