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Restaurants
- 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.
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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)... 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.“
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#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
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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... 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
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... 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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- 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.
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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
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
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
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, unripe strawberries, and lovage.
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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 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.“#[instagram]
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #salmoneye #irisrestaurant #norway #expeditiondining
#gastronomy #michelindining #eats #instafoodie #michelinstar #oad Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
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... More
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.
.
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
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... More
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.
.
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 Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
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... More
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 that has an amazing ability to clean contaminated soil and dissolve harmful toxins. The lumpsucker is smoked and paired with beurre blanc, oyster mushrooms grown in coffee grinds, served with local vegetables.
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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 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.“ Less
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- Neil A. Chef added a new meal Dinner at Salmon Eye at Iris
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... More
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 of the hidden secrets of the Norwegian coastal waters, mahogany clams and pullet carpet shell, and the condiments with some more local alternatives: gooseberry jus, ramson capers, bread made with oats & sheepsmilk butter.
.
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 Snilstveitø Less