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Restaurants
- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
LASTLY:
"UT PA TUR ALDRI SUR"
This expression, directly translated as "Out on a hike, never sour" is known by every Norwegian from the age of 3 and up and means that one is always in a good mood when going out for an outdoor ramble - even if the conditions aren't ideal. It is of course essential to pack something delicious for the road. Small financier... More
LASTLY:
"UT PA TUR ALDRI SUR"
This expression, directly translated as "Out on a hike, never sour" is known by every Norwegian from the age of 3 and up and means that one is always in a good mood when going out for an outdoor ramble - even if the conditions aren't ideal. It is of course essential to pack something delicious for the road. Small financier cakes made from Norwegian honey, served with dark berries, and fermented wild blueberry ganache. We finish the serving with more tropical flavors of chocolate and rhum, with the twist that the rhum in question, Granselos, is actually distilled right here in Norway.
.
A TRIBUTE TO ROSENDAL
A salute to our closest neighbour, Rosendal, and the amazing rosegarden at Baroniet. Sorbet with rose and quince
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
📸 @settemsdal 🙏for the 🎥
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Etrusco at Etrusco
Corfu tsigareli, the
cuttlefish became a tsigareli
.
Our swordfish carpaccio,
Corfu neratzosalata,
salicornia and turmeric
.
Red mullet "mbuttunati
Stuffed red mullet,
taramas and beetroot
.
Royal a la Grecque,
crayfish, seafood, greek
coffee and curry
.
Bianco
yesterday...today…tomorrow
.
Work brought me to Corfu a while back where I enjoyed two... More
Corfu tsigareli, the
cuttlefish became a tsigareli
.
Our swordfish carpaccio,
Corfu neratzosalata,
salicornia and turmeric
.
Red mullet "mbuttunati
Stuffed red mullet,
taramas and beetroot
.
Royal a la Grecque,
crayfish, seafood, greek
coffee and curry
.
Bianco
yesterday...today…tomorrow
.
Work brought me to Corfu a while back where I enjoyed two meals. One at an excellent casual spot in the old town called @saltowinebar.gr Salto Wine Bar & Bistro where I had a nice wine from Santorini accompanied by some tasty treats from the kitchen. The other at @etrusco_corfu which is rumoured to be one of the best restaurants in Greece. I haven’t explored Greece very much but it wouldn’t surprise me if it was. The meal was excellent.
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Etrusco at Etrusco
Work brought me to Corfu a while back where I enjoyed two meals. One at an excellent casual spot in the old town called @saltowinebar.gr Salto Wine Bar & Bistro where I had a nice wine from Santorini accompanied by some tasty treats from the kitchen. The other at @etrusco_corfu which is rumoured to be one of the best restaurants... More
Work brought me to Corfu a while back where I enjoyed two meals. One at an excellent casual spot in the old town called @saltowinebar.gr Salto Wine Bar & Bistro where I had a nice wine from Santorini accompanied by some tasty treats from the kitchen. The other at @etrusco_corfu which is rumoured to be one of the best restaurants in Greece. I haven’t explored Greece very much but it wouldn’t surprise me if it was. The meal was excellent.
.
Michelin Guide -
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
MALM & MELDER
A tribute to the two great mountains that can be seen from the Iris dining room in clear weather. Rhubarb sorbet, woodruff parfait and salted oat crumble.
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route)... More
MALM & MELDER
A tribute to the two great mountains that can be seen from the Iris dining room in clear weather. Rhubarb sorbet, woodruff parfait and salted oat crumble.
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
SPRUCED UP
A tartelette filled with pickled spruce shoots underneath a pineapple weed icecream, topped with Oscietra caviar from Rossini
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will... More
SPRUCED UP
A tartelette filled with pickled spruce shoots underneath a pineapple weed icecream, topped with Oscietra caviar from Rossini
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
CHANGE OF HEART
To meet the challenge of global warming we need to change many of our ways, including the way we eat. At Iris we have made the choice not to use beef, and instead, opt for wild game and birds. Reindeer and roebuck have a CO2 footprint that is significantly lower than beef. Under the bleeding heart, you will find a tartar of reindeer,... More
CHANGE OF HEART
To meet the challenge of global warming we need to change many of our ways, including the way we eat. At Iris we have made the choice not to use beef, and instead, opt for wild game and birds. Reindeer and roebuck have a CO2 footprint that is significantly lower than beef. Under the bleeding heart, you will find a tartar of reindeer, grilled leeks, and sourdough crumble.
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
HORN TO HOOF PT. 1
We continue to showcase the amazing reindeer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with red beets and lemon thyme.
.
An incredible dinner last week at @iristherestaurant... More
HORN TO HOOF PT. 1
We continue to showcase the amazing reindeer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with red beets and lemon thyme.
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
HORN TO HOOF PT. 2
Reindeer entrecote, lardo from Norwegian pigs, butternutsquash puré and plums and berries from Sniltsveitoy. A sauce made from the trimmings of the reindeer, Madagascar pepper & cognac.
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including... More
HORN TO HOOF PT. 2
Reindeer entrecote, lardo from Norwegian pigs, butternutsquash puré and plums and berries from Sniltsveitoy. A sauce made from the trimmings of the reindeer, Madagascar pepper & cognac.
.
An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5 hours from Bergen driving including one or two (depending on your route) short car ferries. What I will say is that if you removed all the surrounding grandeur of the location and the experience, and just focused on the food that we ate, this was one of the most delicious and well structured menus that I’ve ever eaten. Of the 20 or so servings there was only one slightly weak dish (IMO) and even that was pretty good. They have only been open for three months and I must thank Hayley for discovering this restaurant that had not yet popped up on my radar. While there are clearly comparisons to be made between here and Alchemist in Copenhagen, we didn’t find the experience preachy in any way, but rather informative and thought provoking as I believe is the intent of both restaurants. Very highly recommended.
In their own words:
“Our location guides every step we take at Iris, and we want our guests to experience the fiord, the mountains, and the ever-changing elements in the same all-encompassing way that we do every day. Here, we have the great privilege of bringing our guests to the ingredients, instead of the other way around. The experience at Iris is, quite literally, a journey. It starts with a boat trip from the picturesque town of Rosendal, with a pit stop and welcoming snack at chef @ani.kamadsen Anika Madsen’s boathouse on the island of Snilstveitøy.“
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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MARACUIA
Grapefuit / Coconut / Peanuts
.
CHOCOLATE
Cocoa Biscuit / Chocolate Parfait /
Hot Chocolate Foam / Raspberry
Sorbet / Basil
.
Dinner at ⭐️ 360 in Dubrovnik. This was a much better meal than I thought it might be. Especially when you consider that they are banging out 130 covers per night here, most of whom will be tourists. That, combined... More
MARACUIA
Grapefuit / Coconut / Peanuts
.
CHOCOLATE
Cocoa Biscuit / Chocolate Parfait /
Hot Chocolate Foam / Raspberry
Sorbet / Basil
.
Dinner at ⭐️ 360 in Dubrovnik. This was a much better meal than I thought it might be. Especially when you consider that they are banging out 130 covers per night here, most of whom will be tourists. That, combined with the spectacular setting with the tables perched along the ramparts of the old city make for the potential for the food to be lacklustre. Meaning that a restaurant like this, situated where it is, is probably always going to be busy, so it would be easy for the standard of food to slip. Happily this wasn’t the case and I felt it was a solid one star meal. I must thank Andras and Hrvoje for helping me out with the reservation.
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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SCALLOPS Tartar/ Kohlrabi dressing & mousse / Yuzu gel / Estragon oil
.
THE BEGINNING
Pizza / Tuna / Foie gras
.
MACKEREL
White turnip / Potato an
miso mavo / Bonito dressing
.
OCTOPUS
Fennel / Lime ravioli / Fish soup
.
SEA BASS
Smoked mayo / Fagottini
with cuttlefish / Mussels/
Sweet and sour fish sauce
.
PORK
Slowly cooked neck... More
SCALLOPS Tartar/ Kohlrabi dressing & mousse / Yuzu gel / Estragon oil
.
THE BEGINNING
Pizza / Tuna / Foie gras
.
MACKEREL
White turnip / Potato an
miso mavo / Bonito dressing
.
OCTOPUS
Fennel / Lime ravioli / Fish soup
.
SEA BASS
Smoked mayo / Fagottini
with cuttlefish / Mussels/
Sweet and sour fish sauce
.
PORK
Slowly cooked neck /
Aubergine textures /
Veal glaze sweet & spicy
.
Dinner at ⭐️ @360dubrovnik . This was a much better meal than I thought it might be. Especially when you consider that they are banging out 130 covers per night here, most of whom will be tourists. That, combined with the spectacular setting with the tables perched along the ramparts of the old city make for the potential for the food to be lacklustre. Meaning that a restaurant like this, situated where it is, is probably always going to be busy, so it would be easy for the standard of food to slip. Happily this wasn’t the case and I felt it was a solid one star meal.
.
Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less