Revenge travel is a concept that began last year in the middle of the pandemic as some economies started to open. With over a year of being cooped up at home, many people have vowed to go out and travel with a vengeance. It is a thing as we see these days, people of all ages and from all walks of life have started to enjoy traveling again.
We’re not saying it is entirely safe, but we somehow believe we’re already at the tail-end of the pandemic. We’re hoping for the best, so we can be free to go out without fear of contracting the dreaded virus. We can’t wait to travel not just in our own town but also to other countries. Sure, we can already do that, and if given a chance, we’d travel to Norway right away and head on to Lindesnes and see what the buzz is about this underwater restaurant that opened three years ago.
Designer: Snøhetta
Aptly named “Under” for obvious reasons, this one-of-a-kind restaurant is something that can beat Krusty Krab. Of course, there’s really no such thing, but fans of the cartoon show will probably remember the fictional fast-food restaurant when they first learn about Under. We highly doubt burgers will be served though at Europe’s first underwater restaurant, but we’re looking forward to sumptuous meals while surrounded by naturally-abundant marine life.
This used to be such a dream, but we know there have been similar efforts in the past. This one aims to fully integrate the structure into a marine environment, and over time, we know it will happen, and there will be a generation that won’t notice it’s man-made. Designed by Norweigan architectural and design firm Snøhetta , the Under restaurant is made to provide an extraordinary experience to the diners and guests.
The teeming life underwater may not be aware of what’s been done, but eventually, the sea animals may also learn to live with it. Some are also expected to inhabit the concrete shell like an artificial reef where some marine life can find shelter. The structure itself comes with very thick concrete walls that can withstand both shock and pressure. It boasts a large eleven-meter-wide and 3.4-meter-tall horizontal window where diners can enjoy the beautiful panoramic view of the seabed. Even without those delectable meals, you can simply enjoy the view in different weather conditions and seasons.
“Under” is part of a 34-meter long monolithic form, from a surface breaking into the water to a seabed five meters below. With sea conditions changing from calm to stormy waters, the structure is built to last and withstand the test of time and the natural environment, especially since Lindesnes is popular for intense weather conditions. In contrast to the rough and rugged structure, the interior of the underwater restaurant offers some sense of regularity, rhythm, and order.
The ceiling panels are beautiful with the sunset-colored fabric you would be seeing as you go down the stairs into the restaurant. The woven panels offer a calm and serene look almost to the whole structure that is not intimidating. It’s cozy, elegant, and modern, especially as you descend and reach the foyer clad in beautiful oak, extending into the restaurant’s interior that welcomes guests warmly to their seats.
The dining room can comfortably accommodate 35 to 50 guests as they enjoy cuisine using locally sourced produce. The fine dining experience is made possible thanks to a 16-person kitchen team led by Head Chef Nicolai Ellitsgaard. The Danish chef and his expert team prepare meals that focus on sustainable wildlife capture. As a result, every dining experience can be unique and exciting because you’ll never know what is outside the vast window.
Snøhetta also worked with Harman, a local carpentry workshop, for an exclusive furniture series. The chair alone used in the restaurant is an object to behold because its continuous form may remind you of branches with the stems and angles. The structure is solid, just like the concrete shell but without compromising the beauty of nature. Each chair is made with traditional handicraft methods, so you know there is beauty in the rawness of the products.
