Experience centre opens fine dining restaurant in the middle of a Norwegian fjord
Danish head chef Anika Madsen will be welcoming 24 guests per night to an 18-course dinner in a dining room with a panorama view over the fiord, glaciers, and mountains.
By JOHAN MAGNUSSON
April 27, 2023
Last year, the experience centre Salmon Eye, themed on sustainable marine life, was inaugurated in the Hardanger fiord, just outside the town of Rosendal. Initiated by salmon producer Eide Fjordbruk, it’s dedicated to inspiring and informing the world on how to better feed the planet with sustainable seafood. The double-curved ellipsoid design — inspired by the shape of a fisheye — houses one of the world’s largest enterable floating art installations, with a weight of more than 1.200 tonnes, a diameter of 25 meters, and an area of over 1.000 m2 divided over four levels, one of which is underwater. In late spring, the full potential of the structure will be unveiled, with the opening of fine dining restaurant Iris.
— To feed the future we need to tap into the vast potential of the oceans, developing technologies for more sustainable food production. Our vision is to set the standard for the future of aquaculture, says Sondre Eide, owner.
The head chef Anika Madsen (pictured above) has worked in several top Copenhagen kitchens, such as the 1-star restaurant Formel B and in several Kadeau group restaurants and has become known as ”the umami queen”. A limited number of guests will be experiencing the fiord by electric boat and the experience presents the most local ingredients possible.
— It has always been close to my heart to lift the less known sustainable ingredients into the spotlight — but to convince people to love it, it needs to be truly delicious, says Anika Madsen. She continues:
— Here on the Norwegian coast, I can explore a whole universe below the surface that I could only dream of in Copenhagen. This region offers some of the cleanest and most exciting seafood produce in the world. I am especially looking forward to working with ingredients like the invasive red sea urchin and all kinds of local seaweed and presenting them as a part of a fine dining experience. There is also a plethora of regional products like game meat, sheep’s milk, and ciders that will have natural spots on the menu.