In the prestigious ranking of the world’s 100 best places, Time has selected the Michelin restaurant Iris, located on Salmon Eye in Rosendal.
– This is a strong recognition for Salmon Eye and Iris, and it gives us opportunities to strengthen our work with our vision of contributing to changing how the world utilizes ocean resources, says managing director Sebastian Torjusen.
Since its opening, attention has not been lacking for the floating salmon eye located in the heart of the Hardangerfjord. The restaurant Iris has received its first Michelin star, the building has won several international architecture awards, and the inspiration and knowledge center has visitors from all over the world.
Salmon Eye is a project initiated and owned by Eide. Eide has been involved in aquaculture for three generations and sets the standard for the future of marine farming. The goal of Salmon Eye is to be a driving force for development and innovation that addresses the challenges the world faces. Salmon Eye is the driving force and the very symbol of all Eide’s projects in innovation, development, and transformation.
– Salmon Eye is to be a driving force for transformation and sustainable utilization of ocean resources. Gaining attention on the grand world stage gives us a platform to take new important steps that bring us closer to sustainable solutions to major challenges.
Torjusen points out that 2023 was the first year in world history where more farmed seafood than wild-caught fish was consumed globally.
– The seafood industry, Norway, consumers, and authorities now have a great responsibility to ensure that seafood production occurs on nature’s terms. The prices we receive are just a tool to achieve our goals of changing the world.
Torjusen announces that Salmon Eye will develop new concepts that create a direct impact in the coming years.
– I can now announce that we will host a world conference at Salmon Eye next year, where we will gather global leaders to find solutions that deliver concrete results.
– Everyone knows that the world’s growing population needs to eat more seafood, but to succeed, we must solve the challenges with lice, fish welfare, by-products, and environmental impacts. The conference next year will be very special, and we look forward to announcing more about this later this fall.