Norwegian gastronomic experience beneath the sea surface

The underwater restaurant "Under", located in Lindesnes at the southernmost part of the Norwegian coast, presents a fascinating blend of architecture, gastronomy, and underwater exploration. This unique place, designed by the Norwegian architectural firm Snøhetta, offers an incredible dining experience fourteen meters below the sea surface. Guests have the opportunity to dine surrounded by an 11-meter-wide glass wall, providing a panoramic view of the ocean depths filled with various marine life, including jellyfish, seaweed, and shellfish gently drifting along the currents.

Unique atmosphere of the underwater interior

The architectural design of "Under" emphasizes the transition above and below the sea surface through the expansion of space that transports visitors from the terrestrial environment to the underwater world. With a hollow concrete structure, the restaurant literally sinks into the sea and offers a feeling of crossing the boundary between land and sea. To achieve a true underwater experience, the interior is designed to reflect the colors and textures of the seabed - as one descends, the interior transforms into deeper and darker tones that evoke ocean depths (9).

Culinary art with an ecological emphasis

The gastronomy at "Under" is based on hyper-local and seasonal ingredients, with every product coming from the vicinity of the restaurant. Double Michelin-starred chef Nicolai Ellitsgaard leads the kitchen with a special focus on ingredients typically considered waste - such as fish heads, northern rock crabs, and various types of seaweed. This emphasis on utilizing lesser-known yet nutritionally rich ingredients not only reflects culinary innovation but also carries a message about sustainability. Through this approach, "Under" aims to highlight the need for conserving marine resources and promoting sustainable use of the oceans (11).

Restaurant as a research station

The uniqueness of this restaurant lies not only in its culinary offerings and architecture. "Under" also serves as a research station for studying the marine ecosystem. Scientists from the Norwegian Institute of Bioeconomy (NIBIO) use this site to study the diversity of marine life in the immediate vicinity of the restaurant. Embedded sensors and cameras help researchers track the behavior of fish and other types of underwater life without disturbing the natural environment (11). This type of research contributes to a better understanding of ecosystems and helps develop strategies for sustainable fishing and aquaculture.

Architectural wonder in harmony with nature

The construction of "Under" is not accidental; it is designed to become part of its environment. Due to its sloped structure, the concrete walls, which are half a meter thick, will over time become a habitat for marine organisms like shellfish and algae. This function makes "Under" a sort of artificial reef that contributes to the local ecosystem while ensuring the stability of the structure despite the harsh conditions of the Norwegian sea (10).

Underwater symphony of flavors

"Under" offers not just an ordinary gourmet experience, but also a sort of introduction for guests into the magic of the underwater world. Each bite is accompanied by changing images of the ocean depths - from the slow, elegant movements of jellyfish to the energy of seaweeds that dance gently with the sea currents. As the day progresses, the lighting in the restaurant adjusts to enhance the drama of the scenes before the guests, making the entire experience unforgettable (8, 9).

Synthesis of innovation and ecology

The construction of the restaurant, as well as its operation, is based on innovative solutions that have arisen from collaboration with engineers and experts in underwater construction. The entire restaurant is built on a floating pontoon and lowered into place by filling it with water to achieve stability and adherence to the seabed (11). This innovative construction technique has allowed "Under" to withstand the storms that regularly shake the southern Norwegian coast.

Sustainable approach in every aspect

Restaurant "Under" stands out not only for its unique architecture and the experience it provides but also for its commitment to sustainability in every aspect of its operations. The entire structure of the restaurant, as well as its business operations, is designed with the intention of minimizing impact on the environment, thus contributing to the preservation of nature. For example, the locally sourced oak used to panel the restaurant's interior comes from renewable sources, and all furniture is made using traditional craftsmanship methods that reduce the need for importing and transporting materials (10).

Moreover, the restaurant's kitchen closely collaborates with marine biologists to ensure that all seafood is collected in accordance with natural cycles, thereby reducing the negative impact on the local marine ecosystem. This sustainable approach applies not only to ingredients but also to the overall business practices of the restaurant, promoting responsible resource use and waste reduction.

Underwater architecture as a tourist attraction

"Under" has become an unmissable tourist attraction, not only for its culinary specialties but also for its contribution to the cultural and tourist development of the region. This restaurant attracts visitors from all over the world who are eager to experience something completely different and dive into the world of underwater wonders. Guests have the chance to experience close proximity to marine life, leaving them amazed and inspired (8).

Along with a unique dining experience, "Under" also offers an educational component through its participation in research projects. Through sensors and tracking technology, visitors can gain insight into current research and learn more about the marine life occurring just outside their view. This place represents an example of how architecture can combine luxury, exploration, and education into one unique experience that encourages changes in how we perceive and protect our environment.

Creating an artificial reef

The concrete structure of the restaurant "Under" has an additional ecological function - over time, it becomes a habitat for various marine organisms, acting as an artificial reef. This artificial reef contributes to increased biological diversity, allowing various types of algae, shellfish, and other organisms to find shelter and food. Thus, "Under" not only enriches the gastronomic experience of its guests but also actively participates in the protection and conservation of the marine ecosystem. This is yet another proof of how innovative architecture and sustainability can successfully merge, creating a positive impact on the environment and the community.