If you’ve got an appetite for dramatic, never-before-seen restaurants, look no further.
Designs for Europe’s first underwater eatery have been revealed – and it’s stunning. The concept is that of a half-sunken monolith where diners will be able to view the seabed through a 36ft-wide panoramic window.
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.
Designs for Europe’s first underwater eatery have been revealed – and it’s stunning
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
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’
It will also function as a research centre for marine life.
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’.
Diners need have no fear of the walls caving in, because they’re a metre thick. And the structure, it’s hoped, will become a reef for mussels.
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.
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.
Seafood is likely to be a key feature on the menu.
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
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
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.’
Construction on the restaurant is scheduled to start in February 2018. Estimated completion is February/March 2019.
Snohetta is currently working on a number of projects internationally including The French Laundry Kitchen expansion and Garden Renovation in Yountville, California, the Le Monde Headquarters in Paris and the Cornell University Executive Education Center and Hotel in New York.