Between land and sea

Located at the southernmost point of the Norwegian coast, where the northern and southern sea storms meet, is Under, Europe’s first underwater restaurant. Here, marine species flourish and contribute to the abundance of the local biodiversity. Designed by Snøhetta studio the space also functions as a marine life research centre, paying homage to the wildlife of the sea and the rocky coastline of Norway’s far south.
Half sunk into the sea, the building’s 34-metre-long monolithic form breaks the surface of the water to rest five metres below the sea. The structure was designed to fully integrate into the marine environment over time, with the roughness of the concrete shell acting as an artificial reef, welcoming limpets and algae to inhabit it. Set against the rugged coastline, the structure has been built to withstand the pressure and impact of harsh sea conditions. Like an inverted periscope, the restaurant’s huge window offers a view of the sea floor, allowing guests to appreciate the way it changes throughout the seasons.

The roughness of the concrete shell will act as an artificial reef

The space accommodates 35-40 people every night. The culinary focus is to create an exquisite dining experience based on high quality locally sourced produce, with a special emphasis on sustainable wildlife capture.
"In this building you can find yourself underwater, on the seabed, between land and sea. This will offer you new perspectives on the world,” suggests Snøhetta’s founder and architect, Kjetil Trædal Thorsen.
P. Ivar Kval
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