Norm Architects has created a moment of calm amid the theatrics of a Norwegian fjord. Salmon Eye is a floating art installation that also offers an immersive culinary journey
Journey is a much-overused word, but in the case of Restaurant Iris it is justified. Book a table and first you must travel to Rosendal, on the west coast of Norway. Next, one of two electric speedboats (‘Malm’ or ‘Melder’) whisk you to chef Anika Madsen’s boathouse on Snilstveitøy for the first pair of 18 courses – the beginning of a six-hour culinary expedition into the heart of Norway’s second-longest fjord, Hardangerfjord.
Surrounded by breathtaking glaciers, jagged mountains and the ever-changing sea and sky, guests continue on to Salmon Eye – conceived by third-generation salmon entrepreneur Sondre Eide as “the world’s largest floating art installation” – with an exhibition centre and a Michelin-starred restaurant. Eide’s mission? “To inspire and inform the world on how to better feed the planet with sustainable seafood.”
Kvorning Design created the ellipsoid structure, which is clad in stainless-steel scales, to draw diners to the ingredients rather than the other way around. And that’s all before you set foot inside. Norm Architects’ brief for the interior was simple, but far from easy: to reflect Restaurant Iris’s dedication to local, sustainable gastronomy while referencing its striking surroundings and complementing its arresting architecture. “We wanted to create a space that felt warm and welcoming despite the structure’s raw steel exterior, allowing guests to experience intimacy and calm amid the dramatic natural setting,” says the design team.
On arrival, diners step into the next phase of their culinary journey and a space that contrasts the raw power of nature with understated refinement. “Every element of the interior caters to this transition, from the intimate lounge that welcomes guests to the softly lit dining area overlooking the fjord,” says Norm Architects. The colour palette is drawn from the deep greys of the fjord, the muted tones of the mountains and the soft Nordic light. The spatial flow – gently signposted with bronzed brass dividers and custom carpets that mirror the curves of the architecture to subtly define zones – invites a slower pace. The culinary experience unfolds as diners move through an immersive multimedia show before continuing their meal at one of just seven bespoke walnut dining tables. They might be served cuttlefish tagliatelle, reindeer tongue or wild-caught halibut – all with a side of sustainable food education.
If the weather permits, one course is grilled over an open flame on the rooftop for diners to enjoy in the fresh fjord air before returning to the soft curves, warm walnut and textural details of the lounge. “We wanted to translate the sensory qualities of the fjord – its shifting light, deep stillness and organic forms – and transform this futuristic setting into a deeply human experience,” says Norm Architects’ design team. “The result is a space that feels both grounded and ethereal – a calm retreat that allows guests to fully immerse themselves in the surrounding landscape.”
While the setting might be unlike anything they’ve worked with before, Norm Architects’ approach remains rooted in a philosophy of soft minimalism. Walnut – from bespoke coffee tables to detailing on custom-made service stations – adds depth and rhythm. Bouclé-upholstered furniture creates a visual and acoustic buffer, enhancing the sense of refuge from the drama outside. “Together, these materials reinforce the sensory qualities that lie at the heart of the project – creating balance between nature and craft, warmth and restraint, strength and softness,” says the design team.
After concluding their meal with a chocolate replica of the surrounding landscape, guests once again board a speedboat back to Rosendal, with one last look over their shoulders at the jewel in the heart of Hardangerfjord.
Photography by Jonas Bjerre-Poulsen & Restaurant Iris
This story was originally featured in OnOffice 173, Winter 2025. Discover similar stories by subscribing to our weekly newsletter here
