Europe’s first underwater restaurant opens

Europe’s first underwater restaurant based on the coastline of southern Norway will officially open to the public next month, with 7,000 people already booked in to eat at the 40-cover restaurant.

Image: Snøhetta

The brainchild of Norwegian design firm Snøhetta, the restaurant is called ‘Under’ which means ‘wonder’ in Norwegian. It is located on a craggy stretch of coastline at the southernmost tip of Norway, near the village of Båly.

Plans for the site, a semi-submerged concrete structure, were first unveiled back in October 2017. The interior features oak-panelling with an eight-metre high staircase leading down to a 40-seat dining area, dominated by a large (11×4 metre) window where guests can observe the marine life from the comfort of their dining tables.

The room has been specially designed so that there are minimal reflections in the acrylic window/wall, so that diners have an uninterrupted view of the ocean.

Image: Snøhetta

The menu, as expected, will be dominated by fish and sea food, with ingredients also foraged from the nearby beaches and shoreline.

Focusing on “fresh ingredients and pure, naked flavours”, head chef Nicolai Ellitsgaard aims to offer an experience that encourages guest to go “beyond their current comfort zone”.

Commenting on the menu, which will change according to the seasons, Ellitsgaard said: “Just on the other side of our iconic window, the ocean is bursting with fresh delicacies from the sea, so the journey from the kitchen to the plate is minimal.

“We are so fortunate! Not only is the sea filled with a vast amount of delicious fish and countless types of shells, but the beaches here also offer plenty of exciting ingredients such as sea arrow grass, sea rocket and salty sea kale. Furthermore, the local area is known for its bountiful varieties of wild mushrooms and succulent berries.”

Image: Snøhetta

The full 18-course immersion menu costs 2,250 NOK (£199.60) with a wine pairing option adding a further 1,450 NOK (£128.63) to the bill. Head sommelier, Jefferson Goldring and his team have also developed a non-alcoholic pairing option, called the juice menu, which costs a further 850 NOK (£75.40)

Submerged five and a half metres below sea level, the structure will also double as an artificial mussel reef and marine research centre.

Under opens today for friends and family of the owners and will welcome members of the public from early April.