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Completion nears on Europe’s first underwater restaurant

Seafood and eat it! Intrepid diners snap up tables for Europe’s first and the world’s biggest underwater restaurant as it nears completion

  • Called ‘Under’, the restaurant has been designed by the imaginative Norway-based Snohetta agency
  • It will be located at the southern-most point of the Norwegian coastline by the village of Baly 
  • Diners will be protected by walls three feet thick. And the structure will become a reef for mussels

The world’s largest underwater restaurant is almost fully-booked until next summer as the 100-foot structure nears completion.

Named ‘Under’, the eatery will open in the coastal village of Baly in the region of Lindesnes located on the southernmost tip of Norway in spring 2019.

It is Europe’s first and the world’s largest underwater restaurant, boasting a 36 foot-wide panoramic window looking out into the blue beyond.

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Called ‘Under’, the restaurant has been designed by the imaginative Snohetta agency and will be located at the southernmost point of the Norwegian coastline by the village of Baly. Guests will have a view of the seabed through a 36ft window

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    According to local media, the building sits on the seabed 16 feet below the surface and looks like a modern bunker.

    The ambitious structure was constructed on ground level on top of a barge for half a year and is designed to withstand extreme weather conditions.


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    It was then towed to its location 600 feet away, lowered into the water and attached to a foundation on the seabed.

    Revealing what diners can expect, Under’s chef Nicolai Ellitsgaard Pedersen explained: ‘My team and I work in close cooperation with local farmers, fishermen, hunters and harvesters to provide the freshest ingredients.

    The structure, Snohetta says, will ‘surface to lie against the craggy shoreline. The structure will become a part of its marine environment, coming to rest directly on the sea bed five meters below the water’s surface’

    The restaurant was designed by the Snohetta company, based in Oslo and New York City with studios in San Francisco, Innsbruck, Singapore and Stockholm 

    ‘In this way, we create flavorful, innovative dishes that reflect our landscape.’

    The restaurant was designed by the Snohetta company, based in Oslo and New York City with studios in San Francisco, Innsbruck, Singapore and Stockholm.

    Commenting on the novel design, senior architect Rune Grasdal said: ‘The first challenge is water pressure as it is 16 feet below the surface, but the biggest problem is the waves.’ 

    There will be three levels covering an area of 5,300 square feet that include a champagne bar and a large dining area.

    There will be three levels altogether, with a cloakroom on the first floor, a champagne bar on the next and the restaurant at the bottom, where food rustled up by Danish chef Nicolai Ellitsgaard Pedersen will be enjoyed

    The restaurant has been designed to hold between 80 and 100 guests, who will be able to watch the wildlife on the seabed through a window that’s 36 feet wide and 13 feet high. 

    The dining room will mainly serve seafood delicacies sourced from the local area, including mussels, lobster and cod.

    However, with ‘Under’ nearly booked-out until after summer 2019, diners will have to book their table soon.

    The restaurant recommends that guests allot three and a half to four hours ‘to fully escape into our immersion menu.’

    Outside opening hours, parts of the restaurant will be dedicated to marine biology research. Snohetta explains that researchers will come to the building to study, among other things, whether wild fish can be trained with sound signals

    Tables, if there are any left, can be booked via https://under.dinesuperb.com/reserve/date.

    Outside opening hours, parts of the restaurant will be dedicated to marine biology research.

    Snohetta explains that researchers will come to the building to study, among other things, whether wild fish can be trained with sound signals.

    The design firm adds: ‘Through its architecture, menu and mission of informing the public about the biodiversity of the sea, Under will provide an under-water experience inspiring a sense of awe and delight, activating all the senses – both physical and intellectual.’

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