{"id":95547,"date":"2025-12-11T07:47:45","date_gmt":"2025-12-11T07:47:45","guid":{"rendered":"https:\/\/ccmagazine.es\/?p=95547"},"modified":"2025-12-11T10:03:49","modified_gmt":"2025-12-11T10:03:49","slug":"under-architecture-gastronomy-and-sustainability-under-the-sea","status":"publish","type":"post","link":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/","title":{"rendered":"Under: the submerged wonder that redefines the gastronomic experience beneath the sea"},"content":{"rendered":"
Nature, architecture, and gastronomy: a fusion that redefines the experience<\/h6>\n

Located at the southernmost tip of Norway\u2019s coast, in Lindesnes (B\u00e5ly municipality), Under<\/em> is built on a rocky shore and literally sinks beneath the sea\u2019s surface: its dining room sits about 5.5 metres below sea level.<\/p>\n

With a monolithic volume stretching 34 metres in length, the concrete structure partially emerges above the water before sliding down to the seabed like a submerged periscope.<\/p>\n

Beyond its striking geometry, what truly sets Under<\/em> apart is its ambition: it is not just a place to dine, but a living laboratory of coexistence between humanity and nature\u2014a multisensory experience where architecture, interior design, and gastronomy create a bridge between the surface and the sea floor.<\/p>\n

\u201cUnder is built on a rocky shore and literally sinks beneath the sea\u2019s surface.\u201d<\/h2>\n
Concrete, oak, and a symbolic descent<\/h6>\n

Entering Under<\/em> is a ritual in itself. From the shore, diners cross a footbridge that leads to a lobby clad in oak, where a symbolic descent begins. Dark steel railings with brass handrails guide the way down an oak staircase.<\/p>\n

Visual and chromatic transitions accompany this journey. Custom-designed acoustic ceiling panels reproduce a gradient from earthy tones\u2014echoing the rocky coastline\u2014through to the deep greens and blues of the ocean, evoking a sunset fading beneath the waves. This progression mirrors the visitors’ physical and emotional descent.<\/p>\n

\"\"<\/p>\n

One of the project\u2019s most iconic features is its panoramic acrylic window\u201411 metres wide by 3.4 metres high\u2014offering diners a view of marine life. A direct connection to nature and a contemplative counterpoint to the interior\u2019s warm restraint.<\/p>\n

The concrete structure is designed to integrate into the marine ecosystem: its thick walls and rough surface will, over time, be colonised by mussels, algae, and other marine organisms, turning the building into an artificial reef.<\/p>\n

Lighting has also been designed with the environment in mind. A system of LED lights embedded in the ceiling panels minimises reflection on the glass and is activated subtly only when servers approach, reducing disturbance to sea life.<\/p>\n

Culinary philosophy: flavour, sustainability, and a sense of place<\/h6>\n

Chef Bernt S\u00e6tre<\/em> leads Under<\/em>‘s culinary concept, rooted in local, sustainable, seasonal ingredients. “We are always trying to capture the essence of close things”<\/em>, he explains. “We approach the surroundings and ingredients with an educational perspective, valuing presence, diversity, and traditions. A periscope approach\u2014peering into nature\u2019s own pantry: the sea, the forest, and the fields that will ensure our future food supply”<\/em>.<\/p>\n

\"\"<\/p>\n

The tasting menu, ranging from 18 to 22 courses, is built around products from southern Norway, chosen not only for their quality but also their ecological footprint. “We prioritise local produce with a low carbon footprint over imported organic ingredients. Many Norwegian farmers aren\u2019t certified organic, but their quality often exceeds that of imported goods”<\/em>.<\/p>\n

Regarding the experience of dining under the sea, S\u00e6tre<\/em> notes: “We hope guests perceive the transitions: from above to below, from tradition to the present. But above all, we want them to feel how much heart we put into flavour and storytelling”<\/em>.<\/p>\n

One dish that best captures this philosophy is the “Langoustine tale from the local fishermen”<\/em>\u2014a seasonal creation that honours regional ingredients and culinary heritage. “The idea is that you\u2019ll want more after every bite. That the entire meal becomes a feast of balanced and remarkable flavours<\/em>“.<\/p>\n

\u201cWe prioritise local produce with a low carbon footprint over imported organic ingredients.\u201d B. S\u00e6tre<\/h2>\n

The unique setting also shapes the creative process: “From the start, we\u2019ve been fascinated by the life outside our window. We\u2019ve explored flavours, possibilities, and coastal traditions. Caring for the sea is part of our mission. What you care about and are curious about, you come to love and wish to preserve”<\/em>.<\/p>\n

Science, education, and sustainability<\/h6>\n

During the day, when the restaurant is closed, the structure serves as a marine biology lab. Scientists and researchers observe local biodiversity using cameras and sensors integrated into the facade, allowing them to study marine behaviour without disturbing natural habitats.<\/p>\n

The long-term goal is ambitious: to transform Under<\/em> into a catalyst for ecological regeneration. Over time, the submerged building will attract more sea life, help purify the water, and become a new marine sanctuary.<\/p>\n

\u201cDuring the day, when the restaurant is closed, the structure serves as a marine biology lab.\u201d<\/h2>\n
A transformative sensory experience<\/h6>\n

Dining at Under<\/em> is far more than a meal\u2014it is a complete sensory immersion. Walking the footbridge, breathing in salty air, descending the staircase, witnessing the shift in light, colour, and silence. Eating beside a living, moving underwater landscape.<\/p>\n

Every detail is designed to foster an emotional connection with nature: warm materials, subtle lighting, quiet contemplation. It is an inward journey, a return to origins, a deeper awareness of our place in the world.<\/p>\n

More than a restaurant: a vision<\/h6>\n

In a global context defined by ecological urgency, marine resource depletion, and the need to rethink our consumption habits, Under<\/em> stands as a bold proposition. It is not about spectacle or opulence\u2014it is a materialised manifesto.<\/p>\n

It represents a commitment to responsible design, scientific research, and a redefined concept of luxury\u2014not as excess, but as coherence. It is an experience that educates, moves, and transforms.<\/p>\n

\"\"<\/p>\n

Choosing Under<\/em> is not a whim\u2014it is a statement. A declaration that another future is possible, and that design, architecture, and gastronomy have a vital role in shaping it.<\/p>\n

(*)<\/strong> Photos: Mike Kelley, Sissy Kramer, Timon Koch; portrait of Bernt S\u00e6tre: Iselinn Andersen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nature, architecture, and gastronomy: a fusion that redefines the experience Located at the southernmost tip of Norway\u2019s coast, in Lindesnes (B\u00e5ly municipality), Under is built on a rocky shore and literally sinks beneath the sea\u2019s surface: its dining room sits about 5.5 metres below sea level. With a monolithic volume stretching 34 metres in length, […]<\/p>\n","protected":false},"author":4,"featured_media":95523,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5959,5957,5914,5911,5900],"tags":[],"class_list":["post-95547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-architecture","category-design-en","category-restaurants","category-hotspots-en","category-art-en"],"acf":[],"yoast_head":"\nUnder redefines the gastronomic experience beneath the sea<\/title>\n<meta name=\"description\" content=\"Under, the Europe's first underwater restaurant, where architecture, sustainable gastronomy, and marine research converges.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Under redefines the gastronomic experience beneath the sea\" \/>\n<meta name=\"twitter:description\" content=\"Under, the Europe's first underwater restaurant, where architecture, sustainable gastronomy, and marine research converges.\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg\" \/>\n<meta name=\"twitter:creator\" content=\"@cecilecollage\" \/>\n<meta name=\"twitter:site\" content=\"@cecilecollage\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Cecilia Camacho\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/\",\"url\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/\",\"name\":\"Under redefines the gastronomic experience beneath the sea\",\"isPartOf\":{\"@id\":\"https:\/\/ccmagazine.es\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg\",\"datePublished\":\"2025-12-11T07:47:45+00:00\",\"dateModified\":\"2025-12-11T10:03:49+00:00\",\"author\":{\"@id\":\"https:\/\/ccmagazine.es\/en\/#\/schema\/person\/52a8bfc6898cc8937794edb7e040be91\"},\"description\":\"Under, the Europe's first underwater restaurant, where architecture, sustainable gastronomy, and marine research converges.\",\"breadcrumb\":{\"@id\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#primaryimage\",\"url\":\"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg\",\"contentUrl\":\"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg\",\"width\":1650,\"height\":1100},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\/\/ccmagazine.es\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Under: the submerged wonder that redefines the gastronomic experience beneath the sea\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/ccmagazine.es\/en\/#website\",\"url\":\"https:\/\/ccmagazine.es\/en\/\",\"name\":\"CC\/magazine\",\"description\":\"Independent online magazine of lifestyle, design, cities and innovation\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/ccmagazine.es\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/ccmagazine.es\/en\/#\/schema\/person\/52a8bfc6898cc8937794edb7e040be91\",\"name\":\"Cecilia Camacho\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/ccmagazine.es\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e580c7637b737a8ac4e4b6c32ea669fc423e6a5b616923ba41a93138e673c93d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e580c7637b737a8ac4e4b6c32ea669fc423e6a5b616923ba41a93138e673c93d?s=96&d=mm&r=g\",\"caption\":\"Cecilia Camacho\"},\"sameAs\":[\"http:\/\/ccmagazine.es\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Under redefines the gastronomic experience beneath the sea","description":"Under, the Europe's first underwater restaurant, where architecture, sustainable gastronomy, and marine research converges.","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:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/","twitter_card":"summary_large_image","twitter_title":"Under redefines the gastronomic experience beneath the sea","twitter_description":"Under, the Europe's first underwater restaurant, where architecture, sustainable gastronomy, and marine research converges.","twitter_image":"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg","twitter_creator":"@cecilecollage","twitter_site":"@cecilecollage","twitter_misc":{"Written by":"Cecilia Camacho","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/","url":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/","name":"Under redefines the gastronomic experience beneath the sea","isPartOf":{"@id":"https:\/\/ccmagazine.es\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#primaryimage"},"image":{"@id":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#primaryimage"},"thumbnailUrl":"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg","datePublished":"2025-12-11T07:47:45+00:00","dateModified":"2025-12-11T10:03:49+00:00","author":{"@id":"https:\/\/ccmagazine.es\/en\/#\/schema\/person\/52a8bfc6898cc8937794edb7e040be91"},"description":"Under, the Europe's first underwater restaurant, where architecture, sustainable gastronomy, and marine research converges.","breadcrumb":{"@id":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#primaryimage","url":"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg","contentUrl":"https:\/\/ccmagazine.es\/wp-content\/uploads\/2025\/12\/Under-\u00a9Mike-Kelley-16.jpg","width":1650,"height":1100},{"@type":"BreadcrumbList","@id":"https:\/\/ccmagazine.es\/en\/under-architecture-gastronomy-and-sustainability-under-the-sea\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/ccmagazine.es\/en\/"},{"@type":"ListItem","position":2,"name":"Under: the submerged wonder that redefines the gastronomic experience beneath the sea"}]},{"@type":"WebSite","@id":"https:\/\/ccmagazine.es\/en\/#website","url":"https:\/\/ccmagazine.es\/en\/","name":"CC\/magazine","description":"Independent online magazine of lifestyle, design, cities and innovation","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ccmagazine.es\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ccmagazine.es\/en\/#\/schema\/person\/52a8bfc6898cc8937794edb7e040be91","name":"Cecilia Camacho","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ccmagazine.es\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e580c7637b737a8ac4e4b6c32ea669fc423e6a5b616923ba41a93138e673c93d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e580c7637b737a8ac4e4b6c32ea669fc423e6a5b616923ba41a93138e673c93d?s=96&d=mm&r=g","caption":"Cecilia Camacho"},"sameAs":["http:\/\/ccmagazine.es"]}]}},"_links":{"self":[{"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/posts\/95547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/comments?post=95547"}],"version-history":[{"count":6,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/posts\/95547\/revisions"}],"predecessor-version":[{"id":95769,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/posts\/95547\/revisions\/95769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/media\/95523"}],"wp:attachment":[{"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/media?parent=95547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/categories?post=95547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ccmagazine.es\/en\/wp-json\/wp\/v2\/tags?post=95547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}