LIFESTYLE | FOOD & DRINK
Its 18-course menu – designed to educate on global food systems, aquaculture, sustainability and our relationship with the natural world – is an expedition.
For many, that means catching multiple flights, taking ferry trips and enduring long car journeys to an unassuming dock in the picturesque small town of Rosendal. From there they are taken by electric boat to the Salmon Eye, a floating exhibition centre in the middle of Hardangerfjorden, to learn, experience and eat.
“ It looked like a UFO, I was speechless the first time I saw it,” recalls Anika of her first encounter with Salmon Eye. She and her husband had travelled from their native Denmark to Norway to meet the Eide family, a name synonymous with sustainable salmon farming and innovative aquaculture practices.
Sustainability and aquaculture In partnership with Kvorning Design, the Eides created Salmon Eye to host tours, exhibitions and cinematic art shows that shed light on the possibilities and challenges facing aquaculture and food production. Sebastian Torjusen, CEO of Salmon Eye, developed the concept of the restaurant in 2021, with Anika and her husband Nico joining the project in late 2022.
“ The idea was simple,” says Anika,“ if we’ re going to talk about food and ingredients, why not showcase it with a restaurant and menu that educates, provokes emotions and questions or changes our perceptions of food and sustainability?”
134 March 2026