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Underwater Restaurant Has Been Completed In Norway And It Looks Out Of This World
The first, the largest and the most research-friendly. Under is the world’s biggest underwater restaurant with a total seating capacity for 100 guests, it’s the first of its kind in Europe, and it also functions as a research center for marine biology. The Snøhetta-designed dining experience started operating just yesterday but people are already adding it to their Norway destination lists.
More info: snohetta.com
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Image credits: Ivar Kvaal
Image credits: Ivar Kvaal
In Norwegian, ‘under’ means both ‘below’ and ‘wonder.’ Half-sunken into the sea, the building’s 111-foot long monolithic form breaks the surface of the water to rest on the seabed below. Taking it a step further, the structure is built to eventually fully integrate into its marine environment, as the roughness of the concrete shell will function as an artificial reef, welcoming limpets and kelp to inhabit it.
Image credits: Ivar Kvaal
Thick concrete walls allow it to withstand pressure and shock from the rugged sea conditions and, like a sunken periscope, the restaurant’s massive panoramic window offers a view of the seabed as it changes throughout the seasons and varying weather conditions.
Image credits: Ivar Kvaal
Image credits: snohetta
“Under is a natural progression of our experimentation with boundaries,” Snøhetta Founder and Architect, Kjetil Trædal Thorsen said. “As a new landmark for Southern Norway, Under proposes unexpected combinations of pronouns and prepositions, and challenges what determines a person’s physical placement in their environment.”
Image credits: Ivar Kvaal
Image credits: underlindesnes
“In this modern architecture building, you may find yourself underwater, over the seabed, between land and sea. This will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline.”
Image credits: Ivar Kvaal
Image credits: underlindesnes
The restaurant focuses to create a fine dining experience based on high quality, locally-sourced produce, emphasizing on sustainable wildlife capture. Danish expatriate Nicolai Ellitsgaard from the acclaimed restaurant Måltid in Kristiansand is the Head Chef, bringing an international, 16-person kitchen team with experience from top Michelin restaurants.
Image credits: under
Image credits: under
In Norway, Lindesnes is known for its intense weather conditions, which can change from calm to stormy several times a day. Upon arriving at the site, the visitor’s impressions of the unruly outdoors quickly dissolve as they are ushered through into the hushed, oak-clad foyer. The rich interior design creates a warm, welcoming atmosphere inside the restaurant.
Image credits: Inger Marie Grini
Image credits: Inger Marie Grini
As a metaphor for descending from land to sea, textile-clad ceiling panels reference the colors of a sunset dropping into the ocean, accompanying one climbing down the stairs. Moreover, the unique design of the finely woven ceiling panels provides the building with a serene ambiance.
Image credits: underlindesnes
Image credits: underlindesnes
The furniture perfectly represents the philosophy of the whole project as well; to build solid structures for the future without compromising the natural beauty that lies inherent in the raw materials.
Image credits: http://www.ingermariegrini.no/
Image credits: Ivar Kvaal
But Under isn’t just a restaurant. The building also houses a marine research facility. It welcomes interdisciplinary research teams that will be able to study marine biology and fish behavior through cameras and other measurement tools that are installed on and outside the facade of the restaurant. They will be able to document the population, behavior, and diversity of species that live in the surrounding areas. The goal of the research is to collect data that can be programmed into machine learning tools that monitor the population dynamics of key marine species on a regular basis.
Image credits: Ivar Kvaal
Image credits: underlindesnes
According to Snøhetta, Under is a story of contrasts: the contrast between the landscape and the sea as well as above and below. The project underscores the delicate ecological balance between land and sea and draws our attention to sustainable models for responsible consumption.
Image credits: Ivar Kvaal
Image credits: Ivar Kvaal
It emphasizes the coexistence of life on land and in the sea and introduces a new way of understanding our relationship with our surroundings – above the surface, under the water, and alongside the life of the sea.
Image credits: Ivar Kvaal
Image credits: Ivar Kvaal
“For most of us, this is a totally new world experience. It’s not an aquarium, it’s the wildlife of the North Sea. That makes it much more interesting. It takes you directly into the wildness,” Rune Grasdal, lead architect of Under, told Dezeen. “If the weather is bad, it’s very rough. It’s a great experience, and to sit here and be safe, allowing the nature so close into you. It’s a very romantic and nice experience.”
Image credits: Snøhetta
Image credits: Snøhetta
“The idea was to make a tube that would bring people from above sea level down under the sea,” Grasdal said. “That transition is easy to understand, but it’s also the most effective way to do it. It also feels secure, but you don’t feel trapped.”
Image credits: Snøhetta
Image credits: Snøhetta
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What do you think ?
kat lia 5 years ago
Wow, i want to go there, like soon.... but my bank account said to go to work instead.
Hans 5 years ago
Actually, it should not be so bad: a flight to Stavanger or Kristiansand and a rental car will do the trick. And if you do not go in summer, prices in Norway can be quite reasonable.
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tuzdayschild 5 years ago
Very cool if this is your thing. But it looks very dark, claustrophobic and no thanks to me.
Dean Daniels 5 years ago
...and resembling a 'washed ashore casket' doesn't help the appetite.
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i_ship_it 5 years ago
I understand the fact that this food is supposed to be special and extra delicious, but the proportions are just so small. The restaurant is beautiful, obviously, but this kind of "gourmet" food just seems so unfulfilling.
Mewton’s Third Paw 5 years ago
People who complain about this haven’t tried it. Yes one course is small but this is a five course meal at least. If it was bigger, you’d get full halfway through.
Load More Replies...
kat lia 5 years ago
Wow, i want to go there, like soon.... but my bank account said to go to work instead.
Hans 5 years ago
Actually, it should not be so bad: a flight to Stavanger or Kristiansand and a rental car will do the trick. And if you do not go in summer, prices in Norway can be quite reasonable.
Load More Replies... tuzdayschild 5 years ago
Very cool if this is your thing. But it looks very dark, claustrophobic and no thanks to me.
Dean Daniels 5 years ago
...and resembling a 'washed ashore casket' doesn't help the appetite.
Load More Replies... i_ship_it 5 years ago
I understand the fact that this food is supposed to be special and extra delicious, but the proportions are just so small. The restaurant is beautiful, obviously, but this kind of "gourmet" food just seems so unfulfilling.
Mewton’s Third Paw 5 years ago
People who complain about this haven’t tried it. Yes one course is small but this is a five course meal at least. If it was bigger, you’d get full halfway through.
Load More Replies...
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