{"id":63329,"date":"2019-03-26T13:28:38","date_gmt":"2019-03-26T12:28:38","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=63329"},"modified":"2019-03-26T13:55:45","modified_gmt":"2019-03-26T12:55:45","slug":"europes-first-underwater-restaurant-under-design-by-snohetta","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/","title":{"rendered":"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta"},"content":{"rendered":"

Europe\u2019s first underwater restaurant \u2018Under<\/a>\u2019 will welcome guests in Lindesnes, Norway. Located at the southernmost point of the Norwegian coastline, where the sea storms from the north and south meet, the project is situated at a unique confluence. Marine species flourish here in the both briny and brackish waters to produce a natural abundance in biodiversity at the site. The Sn\u00f8hetta-designed restaurant<\/a> also functions as a research center for marine life, providing a tribute to the wild fauna of the sea and to the rocky coastline of Norway\u2019s southern tip.<\/p>\n

Europe\u2019s first restaurant underwater \u2018Under\u2019<\/strong><\/h3>\n

In Norwegian, \u201cunder\u201d has the dual meaning of \u201dbelow\u201d and \u201dwonder\u201d. Half-sunken into the sea, the building\u2019s 34-meter long monolithic form breaks the surface of the water to rest directly on the seabed five meters below. The structure is designed to fully integrate into its marine environment over time, as the roughness of the concrete shell will function as an artificial reef, welcoming limpets and kelp to inhabit it. With the thick concrete walls lying against the craggy shoreline, the structure is built to withstand pressure and shock from the rugged sea conditions. Like a sunken periscope, the restaurant\u2019s massive window offers a view of the seabed as it changes throughout the seasons and varying weather conditions. Back in 2017 we wrote about the design of restaurant \u2018Under\u2019<\/a>.<\/p>\n

The restaurant seats 35-40 dinner guests every night, in a dining room protected by half a meter-thick concrete walls. Its culinary focus is to create a fine dining experience based on high quality, locally-sourced produce, with a special emphasis on sustainable wildlife capture. Danish expatriate Nicolai Ellitsgaard from acclaimed restaurant M\u00e5ltid in Kristiansand is the Head Chef, bringing an international, 16-person kitchen team with experience from top Michelin restaurants.<\/p>\n

The Atmosphere of restaurant Under<\/strong><\/h3>\n

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\u2019s impressions of the unruly outdoors quickly dissolve as they are ushered through into the hushed, oak-clad foyer. The rich interiors create a warm, welcoming atmosphere inside the restaurant. As a metaphor for the journey of descending from land to sea, textile-clad ceiling panels reference the colors of a sunset dropping into the ocean, accompanying one\u2019s passage down the stairs. The subtle elegance of the finely woven ceiling panels lends a serene ambience to the building.<\/p>\n

At the seabed, five meters below sea level, lies the panoramic eye of the building. An eleven-meter-wide and 3.4-meter-tall horizontal window offers a visual gateway to the sea and connects the guests to the wildlife outside.<\/p>\n

Marine biology research facilitation<\/strong><\/h3>\n

An equally important part of the project is the building\u2019s facilitation of marine research. The restaurant will welcome interdisciplinary research teams studying marine biology and fish behavior, through cameras and other measurement tools that are installed on and outside the facade of the restaurant. The researchers\u2019 aim is to document the population, behavior and diversity of species that are living around the restaurant, through cameras and live observation. 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, thereby creating new opportunities to improve official marine resource management.<\/p>\n

Head Chef Nicolai Ellitsgaard and his team are in regular dialogue with the marine biologists to understand how and when to harvest from the sea in the most sustainable way. They hope to be able to harvest ingredients from the building itself that can be put on the menu of the restaurant. The kitchen and the researchers also collaborate to attract fish to the window, allowing the marine biologists to study the species more closely while also providing an interesting view for the restaurant guests.<\/p>\n","protected":false},"excerpt":{"rendered":"

Europe\u2019s first underwater restaurant \u2018Under\u2019 will welcome guests in Lindesnes, Norway. Located at the southernmost point of the Norwegian coastline, where the sea storms from read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[106,107,109,110,112,114,116,118,80,89,105,124,121,123],"tags":[],"class_list":["post-63329","post","type-post","status-publish","format-standard","hentry","category-government","category-non-profit-sector-2","category-trends-2","category-eating","category-design-main-2","category-sustainability","category-co-creation","category-tech","category-sector-2","category-restaurant-sector","category-leisure-sector-2","category-p-en","category-place","category-promotion"],"acf":[],"yoast_head":"\nEurope\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Europe\u2019s First underwater Restaurant \u2018Under\u2019, designed by Sn\u00f8hetta and located at Norway\u2019s southern tip, 5 meters below the surface of the sea.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"Europe\u2019s First underwater Restaurant \u2018Under\u2019, designed by Sn\u00f8hetta and located at Norway\u2019s southern tip, 5 meters below the surface of the sea.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/\" \/>\n<meta property=\"og:site_name\" content=\"horecatrends.com\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-26T12:28:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-03-26T12:55:45+00:00\" \/>\n<meta name=\"author\" content=\"Marjolein van Spronsen\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marjolein van Spronsen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/\",\"url\":\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/\",\"name\":\"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta | horecatrends.com\",\"isPartOf\":{\"@id\":\"https:\/\/www.horecatrends.com\/#website\"},\"datePublished\":\"2019-03-26T12:28:38+00:00\",\"dateModified\":\"2019-03-26T12:55:45+00:00\",\"author\":{\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\"},\"description\":\"Europe\u2019s First underwater Restaurant \u2018Under\u2019, designed by Sn\u00f8hetta and located at Norway\u2019s southern tip, 5 meters below the surface of the sea.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.horecatrends.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.horecatrends.com\/#website\",\"url\":\"https:\/\/www.horecatrends.com\/\",\"name\":\"horecatrends.com\",\"description\":\"Van Spronsen & Partners horeca-advies\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.horecatrends.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3\",\"name\":\"Marjolein van Spronsen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g\",\"caption\":\"Marjolein van Spronsen\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta | horecatrends.com","description":"Europe\u2019s First underwater Restaurant \u2018Under\u2019, designed by Sn\u00f8hetta and located at Norway\u2019s southern tip, 5 meters below the surface of the sea.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/","og_locale":"en_US","og_type":"article","og_title":"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta | horecatrends.com","og_description":"Europe\u2019s First underwater Restaurant \u2018Under\u2019, designed by Sn\u00f8hetta and located at Norway\u2019s southern tip, 5 meters below the surface of the sea.","og_url":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/","og_site_name":"horecatrends.com","article_published_time":"2019-03-26T12:28:38+00:00","article_modified_time":"2019-03-26T12:55:45+00:00","author":"Marjolein van Spronsen","twitter_misc":{"Written by":"Marjolein van Spronsen","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/","url":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/","name":"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta | horecatrends.com","isPartOf":{"@id":"https:\/\/www.horecatrends.com\/#website"},"datePublished":"2019-03-26T12:28:38+00:00","dateModified":"2019-03-26T12:55:45+00:00","author":{"@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3"},"description":"Europe\u2019s First underwater Restaurant \u2018Under\u2019, designed by Sn\u00f8hetta and located at Norway\u2019s southern tip, 5 meters below the surface of the sea.","breadcrumb":{"@id":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.horecatrends.com\/en\/europes-first-underwater-restaurant-under-design-by-snohetta\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.horecatrends.com\/en\/"},{"@type":"ListItem","position":2,"name":"Europe\u2019s First underwater Restaurant \u2018Under\u2019 | Design by Sn\u00f8hetta"}]},{"@type":"WebSite","@id":"https:\/\/www.horecatrends.com\/#website","url":"https:\/\/www.horecatrends.com\/","name":"horecatrends.com","description":"Van Spronsen & Partners horeca-advies","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.horecatrends.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/6991c37cea63375734df82189bc434f3","name":"Marjolein van Spronsen","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.horecatrends.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/166605ee592e40a4d405e08822d1af2a41cc59723472c9cad8c5d0c17f369c7b?s=96&d=mm&r=g","caption":"Marjolein van Spronsen"}}]}},"_links":{"self":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/63329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/comments?post=63329"}],"version-history":[{"count":4,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/63329\/revisions"}],"predecessor-version":[{"id":63334,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/posts\/63329\/revisions\/63334"}],"wp:attachment":[{"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/media?parent=63329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/categories?post=63329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.horecatrends.com\/en\/wp-json\/wp\/v2\/tags?post=63329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}