23 maart 2019
Norway's new underwater restaurant
Restaurant Under seats 40 and a window 11 metres wide by 3.4 high offers a view of the seabed.
The brainchild of local hoteliers Stig and Gaute Ubostad, Under was designed by Oslo-based architects Snøhetta. Semi-submerged in the North Atlantic, the 34-metre-long building rests on the seabed five meters below and breaks the surface at one end. It will open to diners on 2 April 2019.
The restaurant’s half-metre-thick concrete walls are built to withstand harsh sea conditions. Under is also a research centre for the marine life that flourishes in the surrounding waters, and will host research teams studying marine biology and fish behaviour. Lights have been installed to attract sea life to the window.
Under’s culinary focus, led by head chef Nicolai Ellitsgaard, is on fine dining and locally sourced produce from the surrounding waters and farms, with an emphasis on sustainable capture of wildlife. The restaurant aims to bring under-appreciated seafood to diners’ attention, using ingredients rarely served elsewhere, such as stone crab and rugose squat lobster.