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, flavors, and techniques. Finally the desserts were a showcase of the nature in Norway - a fitting tribute to the beautiful mountain views that can be seen from the dining room.

The second part of our menu:

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

MALM & MELDER
Mascarpone, strawberry, chervil, and bird-cherry

“UT PÅ TUR ALDRI SUR”
Bon-bon chocolate, Choux au craquelin & Opera cake

Thank you @ani.kamadsen for this amazing experience!
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1*, Iris
Rosendal, Norway
#supermelNorway