Dear adventurous travelers, would you like to experience underwater dining? Allow Tita S to tell you 17 facts about it.
1.Under is an underwater restaurant in the municipality1 of Lindesnes2, Norway, that was awarded one star in the Michelin Guide less than a year after opening.
Under, aerial view – Photo source: https://under.no/getting-here
Source of photo: https://www.facebook.com/underlindesnes/photos/
Choose and watch videos in this link: https://www.facebook.com/underlindesnes/videos/?ref=page_internal.
2. “Under” in Norwegian carries a double meaning – “under” and “wonder”.
3. Its dining room is located 5.5 m. (18 ft.) below sea level, and has a capacity of 40 people.
Dining at night, Under – Photo source: https://www.facebook.com/underlindesnes/photos/629800377688076
4. The dining area is 495 sq.m. so it is the biggest underwater restaurant in the world! It is the first and only underwater restaurant in Europe and only the third worldwide.
Source of dining area photos: https://www.facebook.com/underlindesnes/photos/
upper area, interior – Source of photos: https://www.facebook.com/underlindesnes/photos/
5. It was designed by Snøhetta3, a Norwegian architecture firm, “to foster greater intimacy between humans and nature”.4
Rune Grasdal, an architect at Snøhetta and the project manager for Under, said that one inspiration for the restaurant’s exterior was the abandoned World War II bunkers, which he observed dotting the Norwegian coastline, and “the way they blended back into nature”.4
6. This restaurant is owned by brothers Stig and Gaute Ubostad. The idea for this restaurant was first proposed to the brothers about 12 years ago by a friend who has since passed away.
7. Construction costs amounted to USD 8.5 million (NOK 70 million or €7 million).
8. It took 6 months of construction on a barge off the southern coast of Norway and 1,600 tons of concrete to create the structure. By summer of 2018, the developers and engineers filled the restaurant with 450 tons of water and manipulated it into place by a floating crane and bolted it to the ocean floor. The seawater was then pumped out, the unit sealed, and was prepared for its opening on March 20, 2019.
Would you believe that there were 7,500 people who booked tables beforehand, and journalists from over 30 countries were present on opening day? Under also become a major tourist attraction within a short period of time thereafter!
9. The 3-feet thick concrete shell of the structure of this restaurant is built to withstand pressure and changes in sea conditions like storm swells around the restaurant that can reach 10 feet or more. It also functions as an artificial reef so it allows kelp and aquatic shells to inhabit it.
10. The structure of Under is in the form of a tilted, concrete rectangular tube, partially submerged and partially breaching the surface of the North Sea.
Source of photos in collage: https://www.facebook.com/underlindesnes/photos/
Go outside and enjoy the view all around the North Sea, as far as your eyes can see – https://www.facebook.com/underlindesnes/photos/
It is separated from the mainland by an almost 40-ft-long bridge. Diners must cross it to enter and exit Under, like they are walking a gangplank.
Source of photos: https://www.facebook.com/underlindesnes/photos/
Once inside, guests pass through a foyer, descend an oak staircase to a mezzanine-level champagned bar, and finally follow more stairs to find their seats at specially-designed tables (by Snøhetta).
There, they face a 36 x 11 ft. acrylic picture window, with a view of an ever-changing panoramic marine ecosystem.
Photo source: https://www.facebook.com/underlindesnes/photos/a.120678668600252/296826917652092
Samples of what you can see from the 36 x 11 ft. acrylic picture window – Source of photos: https://www.facebook.com/underlindesnes/photos/
Trond Rafoss, a marine biologist with the Norwegian Institute of Bioeconomy Research, was hired four years ahead of time to survey the waters around the restaurant not only to better understand the lives of local species, but also to draw marine life, which varies daily, into Under’s range of visibility. Rafoss also conducted a series of experiments with flickering lights and sounds to attract marine life toward the restaurant. Marine animals like cod, jellyfish, leppefisk5, 5-mm-long lobsters, mackerel and pollock are commonly seen by diners.
This is the view of the sea creatures looking inside the dining area of Under, so are diners like in an aquarium? – Photo source: https://www.facebook.com/underlindesnes/photos/a.120678668600252/132775917390527
Two divers are sent down twice a week to brush away microalgae and seaweed in order to keep the picture window clean.
11. The head chef, Danish Nicolai Ellitsgaard, and his team created an Immersion Menu, consisting of 15-18 seasonally-inspired dishes, showcasing the diversity of what ocean and land offer from the southern part of Norway.
Ellitsgaard chose more than 2 dozen varieties of seaweed, several of which are used in the set menu, including dessert. He uses a species of local stone crab, 8 times smaller than Norway’s famous king crab, but more intense in terms of flavor and sweetness. He forages regularly for Vertebrata Lanosa, a type of red algae he says tastes like black truffles. He also cures ling6 roe to use in dishes, along with spring and summer vegetables.
One star Michelin food at Under – https://www.facebook.com/underlindesnes/photos/
Small marine creatures like limpets7, a type of snail, are allowed to affix themselves to Under’s algae-coated concrete outer walls. And you know what? These snails will be harvested and will be added to Under’s menu.
Vegetarian, vegan, and full seafood allergy diets cannot be accommodated at any time. You can send an email to booking@under.no regarding any other health or allergy-related dietary needs.
12. Under is open for reservations 6 months in advance. A new month is opened for reservations on the first of every month at 12:00 CET8.
For 1-8 guests, you can book at https://www.exploretock.com/under. For groups of 9 or more, or for private parties, you can send an email to booking@under.co for assistance.
Upon booking, you are required a downpayment of NOK 1,000 (US$117 or PHP5,912) per guest (for 1-8 guests) to secure your reservation. This deposit is part of the total price of the menu.
Your table can be cancelled with a full refund up until 2 months prior to the reservation date (the date of your dinner). If you cancel from that point up until 2 weeks prior to your reservation date, you get a 50% refund. After 2 weeks prior to your reservation date, the price of the menu is non-refundable. All pre-paid add-ons will be refunded right up to date.
Change of date can be done with no charge within 3 weeks prior to your reservation date.
A refund for the reduction of party size cannot be done unless they can place you at a smaller table, subject to availability. Reductions on the day of reservation will not be refunded.
Your reservation is completely transferable but it may be illegal to sell it more than its face value so any reservation purchased on the secondary market is at the purchaser’s risk. Anyone who purchases a reservation from another person should take care to ensure that they receive a formal transfer of the reservation through Under’s official website. This restaurant does not accept responsibility for forgeries or misrepresentations.
To transfer a reservation, you must log in to your account, then select “Reservations”. Each reservation has a transfer button next to it.
You can email booking@under.no any time regarding your existing reservation.
Children are welcome, but bear in mind that there is no children’s menu so they will be served the same menu at the same price. The menu is not optimal for children under 10 years of age. Infants are not allowed in this restaurant due to Under’s special atmosphere and spacing between tables.
13. As of April 1, 2021, the total price of the set menu is NOK 2,450 (US$287 or PHP14,483), inclusive of the deposit.
Under’s sommelier created a pairing menu, and there is also a non-alcoholic pairing menu. A comprehensive wine list is likewise available, and you can contact the Head Sommelier through wine@under.co.
Wine pairing costs NOK1,650 (US$193 or PHP9,747) and juice pairing is NOK 850 (US$100 or PHP5,021). All prices include 25% VAT and may be subject to change.
The balance of the menu price and add-ons like drinks, will be paid on site at the end of your meal. You can also send an email to booking@under.no if you want to pre-pay everything before arrival.
It is considered expensive but guests say it is worth it. Think of its limited dining capacity of 40!
14. The seating times for dining at Under is 6-8 pm. It takes about 3.5-4 hours to fully appreciate your dining experience. There is no dress code.
15. Under is wheelchair accessible. You need to notify them in advance at booking@under.co regarding your specific needs so they can make your evening as enjoyable as possible.
16. Now, how do you get to Under?
The nearest airport is Kristiansand Airport Kjevik, an international airport serving Kristiansand Municipality1 in Agder county, in Norway’s southernmost region. It is 85 km away from Under, or about 1 hour and 20 minutes by car or Agder taxi.
There are direct international arrivals from Amsterdam, Copenhagen, Gdansk and London. You can also arrive at this airport by plane from major Norwegian cities. SAS, Widerøe, and Norwegian have arrivals from Oslo, Bergen, Stavanger, and Trondheim.
You can rent a car from Avis, Budget, Sixt, or Herz, based at this airport. The first 3 also have offices in Kristiansand City Center.
You can also rent a car with a driver like Agder Taxi in Kristiansand which has fixed rates to and from Kristiansand Airport Kjevik to Under.
For booking and more information about Under, visit: https://under.no/getting-here.
17. There are parking slots, and a charging station for electronic vehicles at Lindesnes Havhotell, a nearby hotel, which is just a short walk away (about 300 meters). You have the option to stay in this hotel. Visit its official website: https://www.havhotellet.no/, visit https://under.no/accommodation, or call +4738600800.
18. Here are the contact details of Under:
Official website: https://under.no/
Facebook – https://www.facebook.com/underlindesnes/
Instagram – https://www.instagram.com/underlindesnes/
The information was obtained from https://under.no/, https://www.exploretock.com/under, https://www.wsj.com/articles/underwater-restaurant-norway-europe-snohetta-11553022222 and the Wikipedia page “Under (restaurant)”9, “Kristiansand Airport, Kjevoik”10 and “Agder”11.
So, would you like a unique dining experience while being submerged in a Norwegian marine environment, 5 meters into the icy waters of Lindesnes in the North Sea?
This is not a sponsored post. I just want my readers to know more about interesting and new places to visit.
Did you find this post informative? I would like to hear your comment/s regarding Under.
See other interesting places through other posts in this category and other categories of SCapades, Pinoy Delights, and Smart Travelers – Foreign Travelers Ask, Now You Know, and Say, Say, Say. Happy reading, and I hope that you will appreciate what I shared and some of the featured destinations will be part of your future travel plans!
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The following terms are defined for interested readers, especially those with “Senior-Moments”, those not familiar with Filipino terms, and those too busy or lazy to Google such terms:
1Norway is divided into 11 administrative regions called counties and 356 municipalities. A Norwegian municipality is the atomic unit of local government and is responsible for primary education until 10th grade, outpatient health services, senior citizen services, unemployment and other social services, zoning, economic development, and municipal roads.
Each municipality has its own government leaders: the mayor (ordfører, the executive leader) and the municipal council (kommunestyre, the deliberative and legislative body).
The information was obtained from the Wikipedia page “List of municipalities of Norway”.12
2Lindesnes is a coastal municipality1 in Agder county, in Norway’s southernmost region. It has an area of 934 sq.km. (361 sq.mi.). It borders the municipality of Evje og Hornnes to the north, Lyngdal to the west, and Kristiansand and Vennesla to the east. The information was obtained from the Wikipedia page “Lindesnes”.13
3Snøhetta is a international company involved in architecture, landscape architecture, interior architecture, product, graphic, digital design and art, based in Oslo, Norway and New York City, with studios in Paris, Innsbruck, Hong Kong, Adelaide, Stockholm and San Francisco. It was founded by Kjetil Trǣdal Thorsen, Christoph Kapeller and Craig Edward Dykers, in 1989.
It has received the following awards:
* the World Architecture Award for the Bibliotheca Alexandrina (in Egypt) and the Oslo Opera House (in Norway);
* the Aga Khan Award for Architecture for the Bibliotheca Alexandrina;
* the Mies van der Rohe Award for the Oslo Opera House;
* the Environmental Design Research Association (EDRA) Great Places Award;
* the European Prize for Urban Public Space; and,
* the Global Award for Sustainable Architecture.
The information was obtained from https://snohetta.com/about and the Wikipedia page “Snøhetta (company)”.14
4https://www.wsj.com/articles/underwater-restaurant-norway-europe-snohetta-11553022222
5Leppefisk is a kind of wrass which belongs to Labridae, a family of brightly colored fish. It is typically a small carnivore, feeding on a wide range of small invertebrates. It is usually found in shallow-water habitats such as coral reefs and rocky shores, where they live close to the substrate. The information was obtained from https://www.wsj.com/articles/underwater-restaurant-norway-europe-snohetta-11553022222 and the Wikipedia page “Wrasse”15.
6Ling is a large member of the family Lotidae, a group of cod-like fish. It is found in the northern Atlantic, mainly off Europe, and into the Mediterranean Basin. The roe is a delicacy in Spain. The information was obtained from the Wikipedia page “Common ling”.16
7Limpets are a group of aquatic snails that exhibit a conical shell shape (patelliform or disc-shaped), and a strong, muscular foot. They are members of the class Gastropoda.
This is what makes this snail interesting: They rely on an organ called the radula, which contains iron-mineralized teeth. They have over 100 rows of teeth but only the outermost 10 are used in feeding. Upon being fully mineralized, the teeth reposition themselves within the radula, allowing limpets to scrape off algae from rock surfaces. As the teeth wear out, they are subsequently degraded, occurring anywhere between 12 and 48 hours, and replaced with new teeth. Amazing!
The information was obtained from the Wikipedia page “Limpet”.17
8CET stands for Central European Time. It is used in most parts of Europe and in a few North African countries. It is also known as Middle European Time (MET), and by colloquial names such as Amsterdam Time, Berlin Time, Brussels Time, Madrid Time, Paris Time, Rome Time, and Warsaw Time. The information was obtained from the Wikipedia page “Central European Time”.18
9“Under (restaurant),” accessed September 30, 2021, https://en.wikipedia.org/wiki/Under_(restaurant)
10“Kristiansand Airport, Kjevik,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Kristiansand_Airport,_Kjevik
11“Agder,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Agder
12“List of municipalities of Norway,” accessed September 30, 2021, https://en.wikipedia.org/wiki/List_of_municipalities_of_Norway
13“Lindesnes,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Lindesnes
14“Snøhetta (company),” accessed September 30, 2021, https://en.wikipedia.org/wiki/Snøhetta_(company)
15“Wrasse,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Wrasse
16“Common ling,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Common_ling
17“Limpet,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Limpet
18“Central European Time,” accessed September 30, 2021, https://en.wikipedia.org/wiki/Central_European_Time
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