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Overview

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Cuisine

Creative, New Nordic

Chef

Anika Madsen

Foodle Reviews

on 04 Jun 2024

As we moved to the main dining room at @iristherestaurant, the menu continued its exploration into the ecosystem of the ocean with the use of oysters, scallops, and cuttlefish for the first two dishes. The restaurant has chosen not to use beef but instead opted for wild game and bird which have significantly lower CO₂ in order to meet the challenge of global warming. For the meat courses, we were served a tartar of grilled raw venison and a twist on Peking Duck with nordic ingredients,... More

on 22 Oct 2023

Expedition @iristherestaurant

- Change of heart -
- Horn the hoof part I -
- Horn the hoof part II -
- Spruced up -
- Malm & Melder -

To feed the future we need to look below the surface 🙏❤️ @ani.kamadsen @nicodanielsen

@salmoneye is a forum meant to inspire and inform the world on how to better feed the planet 🌎

on 20 Oct 2023

Expedition @iristherestaurant

- Cone of plenty -
- Toast of the town -
- Uni fication -
- Coat of arms -
- Feeding the future -
- Rekebord -
- From zero to hero -
- Weeds of the sea -

To feed the future we need to look below the surface 🙏❤️ @ani.kamadsen @nicodanielsen

@salmoneye is a forum meant to inspire and inform the world on how to better feed the planet 🌎

on 03 Oct 2023

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... More

on 03 Oct 2023

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.
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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... More

on 02 Oct 2023

SPRUCED UP
A tartelette filled with pickled spruce shoots underneath a pineapple weed icecream, topped with Oscietra caviar from Rossini
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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... More

on 02 Oct 2023

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.
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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... More

on 02 Oct 2023

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.
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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... More

on 02 Oct 2023

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.
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An incredible dinner last week at @iristherestaurant Iris in Rosendal, Norway, which is about 2.5... More

on 01 Oct 2023

WEEDS OF THE SEA
The global population of squid and cuttlefish has been steadily on the rise since the 1950ies, both due to rising temperatures and the fact that many of their predators are on the decline. They have even been referred to as
'weeds of the sea due to their rapid growth, short lifespans, and ability to adapt to environmental changes more quickly than other marine animals. We have paired the Norwegian cuttlefish tagliatelle with dashi-butter sauce made from kelp, grilled celeriac,... More

on 01 Oct 2023

SURVIVAL
In the harsh nordic climate there is not many vegetables that thrive due to low temperatures and high humidity.
One of the staples of nordic cooking is root vegetables like the celeriac which survives in these harsh conditions. Celeriac has a earthy taste, but when cooked it is sweet and umami-like.
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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... More

on 30 Sep 2023

500 METERS
An edible manifestation of the vision behind Salmon
Eye. 70 % of the Earth's surface is covered by water, but only 2 % of our calorie intake comes from the ocean. If we commit ourselves, what can we source within a radius of only 500 meters? This dish contains some of the resources we have at the tip of our fingers at Iris: juniper-smoked blue mussels, beach crab bouillon, and the "peas of the ocean" made from seaweed.
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An incredible dinner last week at @iristherestaurant... More

on 30 Sep 2023

FROM ZERO TO HERO
Two humble species with unite in this dish. The lumpsucker is used in salmon farms as a means to reduce the amount of salmon louse. Salmon louse pose a threat to wild salmon and can cause a welfare problem for the farmed salmon. The use of lumpsucker is heavily debated in the farming industry amongst other things because the fish goes to waste after it has completed it's mission of eating salmon lice. In this serving the lumpsucker is matched with another hero, the oyster mushroom... More

on 29 Sep 2023

REKEBORD
Every summer Norwegians come together for the quintessential tradition of 'Rekebord literally translated to «Shrimp table», where we serve shrimp sandwiches with mayonnaise and lemon juice. However, recent scientific research from Norway and Sweden suggests depletion of the shrimp stock in the North Sea. In our Nordic food tradition it is not common to eat the variety of shells and mussels that live in our waters. Our rendition of the classic Norwegian rekebord replaces shrimp with some... More

on 29 Sep 2023

FEEDING THE FUTURE
To feed a growing world population we need to come up with new ways of farming - both on land and in the sea.
An important topic in animal food production is the feed. While the feed industry has come a long way in creating vegetable-based feed for carnivorous fish there's still a way to go. In this dish we combine the young salmon fry with possible feed sources of the future: mycelium, chlorella algae and insect protein.
And if we suddenly end up in a situation where the feed... More

on 28 Sep 2023

COAT OF ARMS
An edible tribute to the local produce from our beautiful municipality of Kvinnherad, defined by its narrow fjords, wild waterfalls, and the third-biggest glacier in Norway. Under the crispy tuile, topped with edible flowers, there is an herb-emulsion and raw scallops.
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UNIFICATION
A symbolic meeting of two possible potential protein sources of the future. The sea urchin (uni) is a destructive delicacy, multiplying due to the overfishing of its natural predators. It feeds on the underwater... More

Address

Salmon Eye, 5470 Rosendal, Norway

Hours

Open hours

Phone

+47 56 57 60 00

Website

http://restaurantiris.no/