The journal

Horn to hoof pt. 2 v1

Deer, lardo from Norwegian pigs, butternutsquash puré and plums and berries from Sniltsveitøy. A sauce made from the trimmings of the deer, Madagascar pepper & cognac.

“Ut på tur aldri sur” v1

This expression, directly translated as “Out on a hike, never sour” is known by every Norwegian from the age of 3 and up and means that one is always in a good mood when going out for an outdoor ramble – even if the conditions aren’t ideal. It is of course essential to pack something delicious for the road. Small financier cakes made from Norwegian honey, served with dark berries, and fermented wild blueberry ganache. We finish the serving with more tropical flavors of chocolate and rhum, with the twist that the rhum in question, Grænseløs, is actually distilled right here in Norway.

A Tribute to Rosendal v1

A salute to our closest neighbor, Rosendal, and the amazing rosegarden at Baroniet. Sorbet with rose and quince

Malm & Melder v1

A tribute to the two great mountains that can be seen from the Iris dining room in clear weather. Rhubarb sorbet, woodruff parfait and salted oat crumble.

Spruced up v2

A tartelette filled with pickled spruce shoots underneath a pineapple weed icecream, topped with Oscietra caviar from Rossini.

Horn to hoof pt. 1 v1

We continue to showcase the amazing reindeer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with yellow beets and lemon thyme.

Change of heart v1

To meet the challenge of global warming we need to change many of our ways, including the way we eat. At Iris we have made the choice not to use beef, and instead, opt for wild game and birds. Deer have a CO2 footprint that is significantly lower than beef. Under the bleeding heart, you will find a tartar of reindeer, grilled leeks, and sourdough crumble.

Survival v1

In the harsh nordic climate there is not many vegetables that thrive due to low temperatures and high humidity. One of the staples of nordic cooking is root vegetables like the celeriac which survives in these harsh conditions. Celeriac has a earthy taste, but when cooked it is sweet and umami-like.

Weeds of the sea v1

The global population of squid and cuttlefish has been steadily on the rise since the 1950ies, both due to rising temperatures and the fact that many of their predators are on the decline. They have even been referred to as ‘weeds of the sea’ due to their rapid growth, short lifespans, and ability to adapt to environmental changes more quickly than other marine animals. We have paired the Norwegian cuttlefish tagliatelle with dashi-butter sauce made from kelp, grilled celeriac, unripe strawberries, and lovage.

From zero to hero v1

Two humble species with unite in this dish. The lumpsucker is used in salmon farms as a means to reduce the amount of salmon louse. Salmon louse pose a threat to wild salmon and can cause a welfare problem for the farmed salmon. The use of lumpsucker is heavily debated in the farming industry amongst other things because the fish goes to waste after it has completed it’s mission of eating salmon lice. In this serving the lumpsucker is matched with another hero, the oyster mushroom that has an amazing ability to clean contaminated soil and dissolve harmful toxins. The lumpsucker is smoked and paired with beurre blanc, oyster mushrooms grown in coffee grinds, served with local vegetables.

500 Meters v1

An edible manifestation of the vision behind Salmon Eye. 70 % of the Earth's surface is covered by water, but only 2 % of our calorie intake comes from the ocean. If we commit ourselves, what can we source within a radius of only 500 meters? This dish contains some of the resources we have at the tip of our fingers at Iris: juniper-smoked blue mussels, beach crab bouillon, and the “peas of the ocean” made from seaweed.

Feeding the future v1

To feed a growing world population we need to come up with new ways of farming – both on land and in the sea. An important topic in animal food production is the feed. While the feed industry has come a long way in creating vegetable-based feed for carnivorous fish there’s still a way to go. In this dish we combine the young salmon parr with possible feed sources of the future: mycelium, chlorella algae and insect protein. And if we suddenly end up in a situation where the feed is healthy and tasty for humans – couldn’t we just eat the feed ourselves?

Colorblind v1

Visual cues are an enormous part of the experience of flavor. If you are served a fish with white flesh, would you even identify it as a salmon? Salmon acquire their characteristic hue by consuming shrimp and krill. For farmed salmon, the color needs to be added to their feed to achieve the same effect. This salmon has been harvested before it obtains its pink color. We have enhanced the light flavors of the young salmon with birch sap and shoots, aromatic flavours, and gooseberries.

Coat of arms v1

An edible tribute to the local produce from our beautiful municipality of Kvinnherad, defined by its narrow fjords, wild waterfalls, and the third-biggest glacier in Norway. Under the crispy tuile, topped with edible flowers, there is an herb-emulsion and raw scallops.

Uni-fication v1

A symbolic meeting of two possible potential protein sources of the future. The sea urchin (uni) is a destructive delicacy, multiplying due to the overfishing of its natural predators. It feeds on the underwater kelp forests that are important for binding CO2 and can be a possible source of protein, minerals, and vitamins in the future.

Rocky Roe v1

A tribute to the old Scandinavian tradition of smoking and drying fish as a preservation technique. A Palthæsta, in form of a nordic blinis, comes from old traditions of Bornholm. Small pancakes made from day-old porridge is brushed with maple vinegar and topped with a cream made from smoked cod roe and grated scallop roe.

Cone of plenty v1

A light, crispy cone made of Japanese kuzu starch and filled with the biodiversity of the region – represented by herbs from Sniltsveitøy, and vegetables from local farms. A citrus emulsion binds the flavors together.

Rekebord v1

Every summer Norwegians come together for the quintessential tradition of ‘Rekebord’ literally translated to «Shrimp table», where we serve shrimp sandwiches with mayonnaise and lemon juice. However, recent scientific research from Norway and Sweden suggests depletion of the shrimp stock in the North Sea. In our Nordic food tradition it is not common to eat the variety of shells and mussels that live in our waters. Our rendition of the classic Norwegian rekebord replaces shrimp with some of the hidden secrets of the Norwegian coastal waters, mahogany clams and pullet carpet shell, and the condiments with some more local alternatives: gooseberry jus, ramson capers, bread made with oats & sheepsmilk butter.

Rekebord v2

Every summer Norwegians come together for the quintessential tradition of ‘Rekebord’ literally translated to «Shrimp table», where we serve shrimp sandwiches with mayonnaise and lemon juice. However, recent scientific research from Norway and Sweden suggests depletion of the shrimp stock in the North Sea. In our Nordic food tradition it is not common to eat the variety of shells and mussels that live in our waters. Our rendition of the classic Norwegian rekebord replaces shrimp with some of the hidden secrets of the Norwegian coastal waters, mahogany clams and pullet carpet shell, and the condiments with some more local alternatives: jús of sorrel from Snilstveitøy, ramson capers, bread made with oats & sheepsmilk butter.

From zero to hero v2

Two humble species with unite in this dish. The lumpsucker is used in salmon farms as a means to reduce the amount of salmon louse. Salmon louse pose a threat to wild salmon and can cause a welfare problem for the farmed salmon. The use of lumpsucker is heavily debated in the farming industry amongst other things because the fish goes to waste after it has completed it’s mission of eating salmon lice. In this serving the lumpsucker is matched with another hero, the oyster mushroom that has an amazing ability to clean contaminated soil and dissolve harmful toxins. The lumpsucker is smoked and paired with beurre blanc, oyster mushrooms grown in coffee grinds, served with local vegetables.

Horn to hoof pt. 1 v3

We continue to showcase the amazing deer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with red beets and lemon thyme.

Horn to hoof pt. 1 v2

We continue to showcase the amazing deer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with red beets and lemon thyme.

Horn to hoof pt. 2 vPesc

The final main main course of the evening. Langoustine meets flame. A dance of flavors, well worth the wait.

Horn to hoof pt. 1 vPesc

We showcase the wonderful produce of the region.

Change of heart vPesc

To meet the challenge of global warming we need to change many of our ways, including the way we eat. At Iris we have made the choice not to use beef, and instead, opt for wild game and birds. Deer have a CO2 footprint that is significantly lower than beef. In this rendition, we have even skipped the game. Under the bleeding heart, you will find a tartar of grilled beetroot, grilled leeks, and sourdough crumble.

Horn to hoof pt. 1 v4

We continue to showcase the amazing deer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with red beets and lemon thyme.

Horn to hoof pt. 2 v2

The best part of the venison, roasted and brushed with lardo from mountain pigs, confit pocupine mushrooms and a leather of fermented berries from the summer. The sauce is made with the bones of the venison, reduced with madagascar pepper, mustard seeds and cognac.

Toast of the town v1

The palthæsta is a Nordic type of blinis, that are made with day-old porridge and served with fried wild mushrooms, foraged in Kvinnherad. The Orkladal-cheese is called Høvding Sverre XO and are aged for more than 12 months. Served with parsley blanquette sauce and dried scallop.

Malm & Melder v2

A tribute to the two great mountains that can be seen from the Iris dining room in clear weather. Pear from Hardanger, yasmin flower parfait, hazelnuts and bouillon og vervain

“Ut på tur aldri sur” v2

This expression, directly translated as “Out on a hike, never sour” is known by every Norwegian from the age of 3 and up and means that one is always in a good mood when going out for an outdoor ramble – even if the conditions aren’t ideal. It is of course essential to pack something delicious for the road. Four petit fours: sour rose hip wine gum, pine choux aux Craquelin, Cranberry Pate de Fruit, Valhrona 72% & rosa pepper, and a truffle made with apples & sage.

Cone of plenty v2

An autumn cone of woodruf and mushrooms from the island, mustard cress & crispy rockweed from our backyard, a citrus emulsion to bind the flavours together.

From zero to hero v3

Cleaner fish, two ways. A stuffed morrel from the summer, with Berggylt fish. A beurre blanc made from the bones, salsify and sunchokes from Astrids' garden in Rosendal. Oyster mushrooms grown in coffee grounds from Bergen.

Horn to hoof pt. 2 v3

Venison entrecote, pumpkin from Brimsegård, sauce made from the bones, with mustard seeds, pepper and reduced cognac, lardo from norwegian pigs.

From zero to hero v4

Cleaner fish, two ways. A stuffed morrel from the summer, with Berggylt fish. A beurre blanc made from the bones, salsify and sunchokes from Astrids' garden in Rosendal.

A Tribute to Rosendal v2

A salute to our closest neighbour, Rosendal, and the amazing rosegarden at Baroniet.

Horn to hoof pt. 1 v5

We continue to showcase the amazing deer from the region, striving to use all parts of the animal. For the first serving, we use the more uncommon parts, where we have braised the tongue and dried and smoked the reindeer heart. Here we have paired it with red beets, lemon thyme and autumn truffles.

Change of heart v2

To meet the challenge of global warming we need to change many of our ways, including the way we eat. At Iris we have made the choice not to use beef, and instead, opt for wild game and birds. Reindeer have a CO2 footprint that is significantly lower than beef. In this rendition, we have even skipped the game. Under the bleeding heart, you will find a tartar of grilled raw reindeer, grilled leeks, and sourdough crumble.

500 Meters v2.1

Blue mussel sphere, sea weed and beach crab

Arctic adaptation vFeb. 2024

Cod BBQ and smoke

500 Meters vFeb. 2024

Change of heart vFeb. 2024

Coat of arms vFeb. 2024

Cone of plenty vFeb. 2024

From zero to hero vFeb. 2024

It's a trap! vFeb. 2024

Malm & Melder

Spruced up vFeb. 2024

“Ut på tur aldri sur” vFeb. 2024

Duck confluence vFeb. 2024

Cone of plenty vFeb. 2024 2.0

Duck confluence vFeb. 2024 2.0

From zero to hero vFeb. 2024 2.0

It's a trap! vFeb. 2024 2.0

Fish Confluence vFeb. 2024

Change of heart vVegetarian

Coastal Harmony

v

Weeds of the seatest

Coat of arms

500 Meters

Malm & Melder

Tangled Up

Next-level neighbours