[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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