The most exciting restaurants in the world often require effort to reach. To visit Iris, one must fly to Bergen, Norway, then drive or take a two-hour boat ride before boarding a ferry.
@TastyTrip Youtube
As an enthusiastic food lover, I had the pleasure to discuss this exciting new project with Chef Anika, and she revealed intriguing insights into the ongoing construction and vision of the restaurant. The air was filled with anticipation as we delved deeper into our discussion.
©John Asle E. Hansen
With a picturesque view of the Malm and Melder mountains as a backdrop, Iris promises a unique and unforgettable culinary experience in the heart of the Norwegian fjord. Guests would be captivated by the beauty.
“How beautiful.” I commented, appreciating the natural splendor, “It’s truly a wild adventure, transitioning from city life to an island where lives four people only. How do you feel about living somewhere like nowhere?”
“It was a big decision to make because we love going out and dining, but when this opportunity came up, it felt like an opportunity too good to pass up. Since we moved here in March, we haven’t regretted it for a moment, even though it’s quite a distance from the nearest coffee shop or wine bar. We have to go all the way to Bergen. However, living here is all about being surrounded by nature from the moment we wake up till we go to bed. We have the sea, the mountains, and the forest,” Anika explained.
We proceeded to explore the kitchen, where Anika described the magnificent stage and the granite stone countertops, explaining their significance and contribution to the overall ambiance.
With an adventurous spirit and commitment to showcasing unconventional ingredients, Iris offers a unique dining experience amidst the captivating beauty of the Norwegian landscape. Inspired by the need to rediscover forgotten oceanic ingredients, Iris aims to address global food supply challenges.
Inspired by the bountiful coastal resources of their island home, Anika discovered a newfound passion for utilizing ingredients sourced within a 500-meter radius. She observed blue mussels clinging to their harbor, encountered beach crabs, and stumbled upon an unfamiliar seaweed variety. Intrigued by the potential of these local treasures, she set out to create a dish that would celebrate the flavors of the region. Combining smoked blue mussels with wild juniper, crab bouillon, and unique seaweed, Anika crafted the “500 Meters” dish—a testament to the abundance and beauty of their immediate surroundings. It reflected her belief in looking beyond conventional ingredients and showcasing the wonders that lie closer to home.
500 Meters
Anika Madsen is a rising star in the culinary world known for her dedication to sustainability and her innovative approach to cooking. She started her culinary journey at 17 and worked at prestigious restaurants like Formel B and Kadeau. Recently, she served as the Head Chef at renowned Copenhagen restaurants Roxie and Fasangården. The restaurant manager is Nico Danielsen who brings his expertise from famous Copenhagen establishments such as Formel B, Sletten, Uformel, Meyers Madhus, and Sletten Kro.
Transitioning to Anika’s personal journey, we discussed the challenges she faced when transitioning from bustling city life to the serene countryside. As a chef accustomed to the vibrancy of city dining scenes and Michelin-starred kitchens, Anika questioned whether she was ready to leave it all behind. However, the allure of working with unparalleled produce from the pristine Norwegian waters proved irresistible. Embracing a life where nature dictates her daily agenda, Anika discovered an abundance of inspiration. From farming to foraging seaweed before setting foot in her kitchen, she wholeheartedly embraced her new reality, finding fulfillment in the harmonious relationship between nature and her craft.
Looking toward the future, we explored Anika’s aspirations for Iris. She expressed her belief that this extraordinary restaurant, with its remarkable origins and sustainable fish farming practices, has immense potential. Salmon Eye originates from Eide Fjordbruk, the world’s first and only CarbonNeutral® certified salmon producer.
Each ingredient in Iris’s menu will be given the spotlight, becoming the main character in a culinary story. Anika and her team are merely there to enhance and elevate the ingredients, allowing them to shine on their own. Iris will not only tantalize the taste buds but also serve as a platform to raise awareness about the local area and its culinary treasures.
Eager to offer insight to fellow food enthusiasts who may embark on a journey to Iris, Anika shared her excitement and extended a warm invitation. She assured them that their visit would be met with genuine smiles and a wealth of culinary delights. Emphasizing the unpredictable nature of their coastal location, she welcomes diners to embrace the challenges of changing weather, with rainstorms giving way to sunny skies within moments. With an abundance of stories and flavors waiting to be discovered, Anika promises an unforgettable culinary expedition for all who venture to Iris.
The prospect of immersing oneself in the natural wonders of Rosendal, while indulging in thoughtfully crafted dishes that pay homage to the region’s ingredients, is a truly exciting prospect. Every dish has a story and a connection to the unique farmers, fishermen, and producers who supply the ingredients. Iris promises to be a culinary haven where flavors, stories, and the splendor of nature intertwine. Prepare to embark on an extraordinary gastronomic adventure.
