ANIKA MADSEN is late for our conversation. But given her excuse, we’ ll forgive her. After all, it’ s not every day a 420kg bluefin tuna makes its way into your salmon farm and disrupts your day. Look closely at Anika’ s culinary career or the love of nature and local ingredients that inspires her menu at Iris Restaurant, though, and you sense it’ s a disruption she enjoys.

Iris isn’ t like most restaurants. But that’ s largely the point. Part luxury dining experience and part floating art installation, the Michelin-starred Norwegian destination is based on a remarkably rustic idea: bring diners who travel from all over the world on a journey to the ingredients. And educate them while doing so. businesschief. com 133