A delight for architecture enthusiasts

From a distance, Under resembles a large rock formation ascending out of the Nordic oceans, and was designed by the award-winning architectural firm, Snøhetta. The 34-metre long, half-sunken monolithic form splits the surface of the ocean to rest directly on the seabed five metres below. 

The main brief of the design was to allow the structure to fully integrate into the marine environment over time, as the roughness of the concrete shell functions as an artificial reef, greeting limpets and kelp to inhabit it. The structure itself is also designed to withstand the impact and pressure of the rough and unpredictable sea conditions. Like a submerged periscope, the restaurant’s gigantic window presents a vista of the seabed as it changes throughout the seasons and varying weather conditions. 

A gigantic glass wall provides panoramic of this underwater world

Upon taking your first steps into the restaurant, your unique journey begins. Once you have descended 5 metres below the ocean, the showcase of the structure becomes apparent, a gigantic glass wall giving dinners a unique perspective into the calming life just below the crashing waves on the surface of the Ocean. Here a whole range of fish species freely pass by and varying on the season at the time. 

An array of species including pollack and cod, colourful wrasses, urchins, crabs, lobsters in gladiator battles, spiny dogfish (i.e. mini sharks) and distinctive seaweed and kelp in the changing seasons presents a live performance of the roaring, stormy sea when nature is in turmoil. Seals have also been observed past the window, but marine researcher Trond Rafoss hopes this will not happen often, as it scares the other fishes away.

Research as reliable entertainment

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One of the main criteria for the restaurant was to allow guests to experience something unique in the sea.  This is where the restaurant "cheats" a little to ensure entertain for from the ocean for its guests. The researchers are currently working to "orient" the fish as well as the small creatures eaten by the fish. Artificial lighting is being used to entice plankton, which in turn attracts other species and fish to the site. And then there will be a continuous feast to the delight of the viewing audience.

Locally caught fish, seabirds and wild sheep on the menu

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Of course, the restaurant venture is not just about the fish that swim by outside. The fish and seafood that is served on your plate is a very important ingredient. Naturally, there will be an excellent selection of seafood at Under. But you also have the option of tasting seabirds and wild sheep that have grazed in the archipelago nearby. 

The head chef at Under is named Nicolai Ellitsgaard Pedersen, and that means that the food is something to look forward to. Pedersen was formerly the head chef at the acclaimed gourmet restaurant "Måltid" in Kristiansand city centre, and he has also worked at the Michelin-starred restaurant Henne Kirkeby Kro in Denmark. 

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Booking for Under can be done here.