time-lapse movie shows submersion of snøhetta's underwater restaurant in norway

an 111 foot-long concrete structure emerging from the norwegian sea invites guests to eat alongside marine wildlife, opening today as europe’s first underwater restaurant. but as much as the snøhetta-designed concept will function as a unique dining experience, it will also encourage important marine research.

image © ivar kvaal

underscoring the delicate ecological balance between land and sea, ‘under’ breaks the surface of the water to rest directly on the seabed five meters below. half-sunken into the sea and located at the southernmost point of the norwegian coastline, the project finds itself situated at a unique confluence where marine species flourish. in a fitting tribute, the restaurant will function as a research center out-of-hours, where specialist teams gather data to support the sea’s wild fauna.

image © andré martinsen

the restaurant is housed in half a meter-thick concrete walls and is built to withstand pressure and shock from the rugged sea conditions. it is also 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.

image © ivar kvaal

offering respite from the intense weather conditions the surrounding area is known for, guests are ushered into an oasis of calm with interiors inspired by natural phenomena. an oak-clad foyer is the prelude to rich interiors that function as a metaphor for the journey from land to sea. moreover, textile ceiling panels reference the colors of a sunset dropping into the ocean.

image © inger marie grini/bo bedre norge

guests enter the wardrobe area before being ushered down one level to the champagne bar which marks the transition between the shoreline and the ocean. this physical transformation is emphasized by a narrow acrylic window cutting vertically down through the restaurant levels. finally, a dining room that seats up to 40, bathes dinner guests in blue light, let in through the 11 x 4-meter panoramic acrylic window offering a view of the seabed as it changes throughout the seasons.

image © inger marie grini/bo bedre norge

‘under is a natural progression of our experimentation with boundaries,’ says kjetil trædal thorsen, snøhetta founder and architect. ‘as a new landmark for southern norway, under proposes unexpected combinations of pronouns and prepositions, and challenges what determines a person’s physical placement in their environment. in this building, you may find yourself under water, over the seabed, between land and sea. this will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline‘.

image © ivar kvaal

under’s culinary focus is to create a fine dining experience based on high quality, locally-sourced produce, with a special emphasis on sustainable wildlife capture. to do that danish expatriate nicolai ellitsgaard from acclaimed restaurant måltid in kristiansand has been recruited as the head chef, bringing an international, 16-person kitchen team with experience from top michelin restaurants.

image © ivar kvaal

a short time lapse movie condenses the final day of structural work, documenting the submersion of under (see above). snøhetta constructed the restaurant on a barge 20 metres from its final site over the course of six months, before it was manoeuvred and sunk in july 2018.

image © ivar kvaal