Iris

Providing one of the most astonishing dining settings you will find, this restaurant is housed inside a gleaming floating structure known as the ‘Salmon Eye’. Situated in Hardangerfjord, it can be accessed via a short boat ride from Rosendal and presents the opportunity to dine with an unparalleled view of the fjord. Fortunately, this is no example of style over substance, with the kitchen’s technical skill coming across in dishes that make use of foraged and sometimes unglamorous produce, like lumpsucker fish and Norwegian cuttlefish. This is a truly unique experience.

Expedition Dining: a six-hour fjord expedition

• Iris isn’t a single-table restaurant: the experience includes a boat ride to the Chef’s Hut on Snilstveitoy, time inside a converted 1890s fishing hut, and multiple stops before reaching the Salmon Eye for 14–15 courses. The day is structured as an expedition with a casual dress code and practical footwear.

A Floating Architectural Wonder: the Salmon Eye

• The dining venue is a floating ellipsoid orb that appears to hover over the Hardanger fjord. Designed by Kvorning Design (in collaboration with Brigh Norway), it functions as both immersive art-installation and Michelin-starred restaurant, amplifying the dramatic sea-and-mountain scenery.

Ultra-local, sustainable, and interactive cuisine

• The menu centers on local, sustainable ingredients (e.g., red sea urchin from surrounding waters, venison hunted nearby, local seaweed) and pushes adventurous touches such as insect protein and mycelium. Guests experience interactive moments, including foraging for a seaweed chip hanging from the ceiling and a QR-code dessert, plus a distinctive “Cone of Plenty” course.

Signature Ingredients

• Red sea urchin: Sourced directly from the surrounding waters of the Hardanger fjord and featured as a centerpiece in Iris' Michelin-starred, sea-to-table approach, signaling Iris' emphasis on ultra-fresh, local seafood.
• Local seaweed varieties: A focal marine ingredient spotlighted by head chef Anika Madsen; multiple courses showcase regionally foraged seaweeds, underscoring sustainability and the bounty of the fjord.
• Regional game meat (venison): Represents land-based bounty; appears in signature preparations such as venison tartare with grilled leeks and sourdough crumble and dry-aged venison with smoky juniper and charcoal-roasted beetroot, illustrating Iris' balance of land and sea.
• Mountain trout parr: Local freshwater trout in its parr stage used in contemporary preparations, reflecting Iris' commitment to using seasonal, local aquaculture and wild resources.
• Hand-dived scallops and oysters: Hand-harvested seafood from nearby waters; featured across courses as a hallmark of freshness and the restaurant's marine focus.
• Insect protein, mycelium, and chlorella algae: Part of Iris' experimental dining sequence, revealing the restaurant's willingness to explore novel ingredients within a sustainable, local framework.
• Local herbs and edible flora: The menu centers on local herbs and foraged components such as lovage and elderflower-infused elements to connect dishes to the Hardanger landscape, including elderflower oil used in some preparations.

Notes: The menu changes seasonally, but these ingredients repeatedly surface in reviews and descriptions as emblematic of Iris' coastal-and-land culinary ethos and its commitment to local, sustainable sourcing.