Off the southernmost point of the Norwegian coast, adventurous diners can sup below the sea: Under, a new subaquatic restaurant, has opened for business.
Housed in a 37-foot concrete shell near Lindesnes, the unqiue dining concept has been built to withstand the region's grim weather and brutal surf, and will eventually evolve into an artificial reef that will be home to mussels and kelp.
Guests descend a flight of stairs to the 40-seat dining room where a giant aquarium-like window opens to the North Sea, where crystal jellyfish, pollack, crabs, anemones, spiny dogfish, and, allegedly, even seals, roam the water outside.
While you can't quite point at the cod you want for dinner, chef Nicolai Ellitsgaard Pedersen is working with local fishermen and farmers to provide fresh sustainable ingredients that reflect the region's cuisine.
The focus is on seafood but the seabirds and wild sheep that graze the nearby archipelago are also on the menu. "One of our main criteria is that our guests will get to experience something unique in the sea," says co-owner Gaute Ubostad, who also operates the nearby Lindesnes Havhotell.
In its off hours, Under will double as a marine research center, examining the diversity and behavior of the species living around the restaurant with an aim to maintain sustainable fishing.
Norwegian architecture firm Snøhetta, which also designed New York's National September 11 Memorial Museum, call the endeavor a "tribute to the wild fauna of the sea and to the rocky coastline of Norway's southern tip." Artificial lighting is used to attract plankton, which in turn lure other marine flora and fish to the area.
It's the first undersea restaurant in Europe—and the largest on the planet. (The name is a pun: The Norwegian word under means both "below" and "wonder.") And while you can't point at the trout you want for dinner, chef Nicolai Ellitsgaard Pedersen is working with local fishermen and farmers to provide fresh sustainable ingredients that reflect the region's cuisine.
"Fresh ingredients and pure, naked flavors are of utmost importance to us," says Ellitsgaard. "At the same time, we want to provide a unique dining experience that ushers our guests beyond their current comfort zone."
Such an experience isn't cheap—the immersion menu starts at 2,250 Norwegian Krona (or about $260)—but the concept is already a hit: Under is booked clean through October.
For more info or to make reservations, visit Under's website.
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