Incredible Gourmet Restaurant Pops Up in Norwegian Mountain Fjord Near Fonna Ski Resort

Julia Schneemann |
The Salmon Eye art installation floating in the fjord in Norway. | Picture: Iris the Restaurant Instagram

In the middle of the Norwegian mountains, in a beautiful fjord near the famous summer ski resort Fonna, you will find a strange organic-shaped object floating like an outer-worldly giant ellipsoid. It is a floating art installation called ‘Salmon Eye’ in the Hardanger fjord in Western Norway and houses a gourmet restaurant. The only way to get to it is by electric boat from the town of Rosendal, 2.5 hours south of Bergen airport.

Iris is the restaurant inside the art installation ‘Salmon Eye’ in the Hardanger fjord in Norway. | Picture: Iris the restaurant Instagram

The restaurant Iris on the inside is a gourmet haven created by Danish Chef Anika Madsen. Madsen trained under Heston Blumenthal at Dinner By Heston in London and worked in various Michelin starred restaurants before joining Fasangården as head chef. Your dining experience starts on your way to the floating pod, with a pit stop and welcoming snack at chef Anika Madsen’s boathouse on the island of Snilstveitøy.

Iris on the inside
The Iris restaurant from the inside. | Picture: Iris the restaurant Instagram

The experience is limited to 24 guests per night who get to savor Madsen’s 18-course dinner inside the Iris of the Salmon Eye. A multi-sensory underwater experience awaits guests at the art installation, which was designed by Danish Architect and Designer Arne Kvorning from Kvorning Design and launched by Eide Fjordbruk, the world’s only Carbon Neutral certified salmon producer. From inside the restaurant, the select 24 guests can take in the stunning views of the fjord and mountain ranges. The restaurant does not cater to vegans or vegetarians. Dishes feature sustainable, seasonal ingredients from local farmers and fishermen.

Dish 9 of 18 at Iris. | Picture: Iris the restaurant Instagram

“70% of the Earth is covered in water, but only 2% of our calorie intake comes from the ocean. If we really commit ourselves, what can we source within a radius of only 500m? This dish contains some of the resources we have at the tip of our fingers here at Iris, Juniper-smoked blue mussels, beets crab bullion and peas of the ocean in the form of blanched ruck wheat”

– Anika Madsen about Dish no 7: “500 meters” [550 yards]

When the weather allows, the rooftop terrace becomes the stage for one of the courses, grilled over an open fire, and enjoyed in the fresh air. At the end of the evening, another boat ride awaits, taking the guests back to shore.

The Salmon Eye art installation in close up. | Picture: Iris the restaurant Instagram

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