LIFESTYLE | FOOD & DRINK
Our dishes can be provoking
Anika Madsen Head Chef Iris Restaurant
Destination dining At Iris, that involves journeying through the fjord, the mountains and the everchanging elements to sample a menu that illustrates threats to the global food system and suggests how we may mitigate them.“ You start at the dock in Rosendal,” says Anika.“ We take you on a short boat ride to a small island, where we sample local products in a restored boathouse. It’ s a great way of connecting with each other, and with the environment around us.”
After, guests sail to Salmon Eye, where Anika and the team embrace experiential dining.“ We play with light, sound and views to give a true sensory experience,” she says.“ It starts with a cinema and art installation in darkness below water, before moving upstairs.
“ There, guests eat at panoramic windows with incredible views over the fjords, the changing seasons and the powerful weather we experience in this part of the world. It creates the ideal backdrop for dishes that come directly from what’ s outside the window.”
138 March 2026