Photos: A feast for the senses at Europe’s first underwater restaurant

For the chef and diners alike, each meal beneath the waves at Europe’s first underwater restaurant is a thing of wonder. Under, a new restaurant that opened a few weeks ago in Lindesnes, serves up Poseiden's delicacies with a unique view, in an architectural showpiece that stretches five meters (15 feet) underwater. The restaurant is a 34-metre monolith designed by Norwegian firm Snohetta, known for its celebrated buildings such as the Oslo Opera and the 9/11 Memorial Pavilion in New York.

UPDATED ON JUN 05, 2019 10:58 AM IST 9 Photos
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An aerial view of Under, a restaurant that is semi-submerged beneath the waters of the North Sea in Lindesnes near Kristiansand, Norway. “We have this small window next to the kitchen and every time some special kind of fish comes by, I always start thinking about how it would taste,” said chef Nicolai Ellitsgaard. (Jonathan Nackstrand / AFP)

An aerial view of Under, a restaurant that is semi-submerged beneath the waters of the North Sea in Lindesnes near Kristiansand, Norway. “We have this small window next to the kitchen and every time some special kind of fish comes by, I always start thinking about how it would taste,” said chef Nicolai Ellitsgaard. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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Aptly named Under, the restaurant opened a few weeks ago on Norway’s southern tip. A 36-square-metre window -- “like a sunken periscope” in the words of its designers -- offers a panoramic view of the ever changing live aquatic show. In Norwegian “’Under’ means it’s under, like submerged, underwater, and it also means a sense of wonder,” said Stig Ubostad, who co-owns the eatery with his brother, Gaute. (Jonathan Nackstrand / AFP)

Aptly named Under, the restaurant opened a few weeks ago on Norway’s southern tip. A 36-square-metre window -- “like a sunken periscope” in the words of its designers -- offers a panoramic view of the ever changing live aquatic show. In Norwegian “’Under’ means it’s under, like submerged, underwater, and it also means a sense of wonder,” said Stig Ubostad, who co-owns the eatery with his brother, Gaute. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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Customers enter the restaurant onshore through a wood-panelled passage and descend down a long, oak staircase into a dimly lit dining room. Here, a gigantic plexiglass underwater window takes centre stage. In addition to its distinctive architecture and fine dining, Under wants to shine a spotlight on environmental issues. (Jonathan Nackstrand / AFP)

Customers enter the restaurant onshore through a wood-panelled passage and descend down a long, oak staircase into a dimly lit dining room. Here, a gigantic plexiglass underwater window takes centre stage. In addition to its distinctive architecture and fine dining, Under wants to shine a spotlight on environmental issues. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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There are no clown fish or sharks, like at other underwater restaurants in more tropical locations such as the Maldives or Dubai. Rather, it is in this simple, but no less spectacular forest of kelp that cod, pollock and wrasse swim past depending on the season, with occasional visits from their predators, seals and the large seaducks, eider. (Jonathan Nackstrand / AFP)

There are no clown fish or sharks, like at other underwater restaurants in more tropical locations such as the Maldives or Dubai. Rather, it is in this simple, but no less spectacular forest of kelp that cod, pollock and wrasse swim past depending on the season, with occasional visits from their predators, seals and the large seaducks, eider. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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A worker prepares the dining tables as a diver cleans the outside. “It’s an area on the southern tip where the brackish water from the east meets the salty water from the Atlantic, so the richness of the species is very high,” said Trond Rafoss, a marine biologist involved in the project. The international waiting staff is trained to provide guests with information about the aquatic show they are watching. (Jonathan Nackstrand / AFP)

A worker prepares the dining tables as a diver cleans the outside. “It’s an area on the southern tip where the brackish water from the east meets the salty water from the Atlantic, so the richness of the species is very high,” said Trond Rafoss, a marine biologist involved in the project. The international waiting staff is trained to provide guests with information about the aquatic show they are watching. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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Danish chef Nicolai Ellitsgaard forages before cooking. In the kitchen, Ellitsgaard and his staff let their imaginations run wild when creating seasonal menus based primarily on what the sea has to offer, including a dessert composed of five different types of algae collected from a nearby shore. “We try to use things that are in the area, and also use things that nobody else is really using,” he said. (Jonathan Nackstrand / AFP)

Danish chef Nicolai Ellitsgaard forages before cooking. In the kitchen, Ellitsgaard and his staff let their imaginations run wild when creating seasonal menus based primarily on what the sea has to offer, including a dessert composed of five different types of algae collected from a nearby shore. “We try to use things that are in the area, and also use things that nobody else is really using,” he said. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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“The guests are on an adventure. They are exploring the nature themselves, because this is not an aquarium. “The fish might look at us as an aquarium because what’s happening outside here is under natural control,” Rafoss said. “You will never be disappointed, nature is never disappointing.” (Jonathan Nackstrand / AFP)

“The guests are on an adventure. They are exploring the nature themselves, because this is not an aquarium. “The fish might look at us as an aquarium because what’s happening outside here is under natural control,” Rafoss said. “You will never be disappointed, nature is never disappointing.” (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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The tasting menu, consisting of 16 to 18 dishes, costs a steep 2,250 kroner (230 euros, $258) per person. Under is nonetheless booked for the next six months. “It is impossible to differentiate between the senses, your taste, sight, sound -- everything is connected so it influences the way we experience the food,” Dag Jacobsen, a recent diner said, admitting he was “a bit sceptical” at first but was ultimately sold. (Jonathan Nackstrand / AFP)

The tasting menu, consisting of 16 to 18 dishes, costs a steep 2,250 kroner (230 euros, $258) per person. Under is nonetheless booked for the next six months. “It is impossible to differentiate between the senses, your taste, sight, sound -- everything is connected so it influences the way we experience the food,” Dag Jacobsen, a recent diner said, admitting he was “a bit sceptical” at first but was ultimately sold. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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For those who might worry about a catastrophe befalling the structure, the owner says they can rest assured. The 26-centimetre (10-inch) thick plexiglass window is designed to withstand storms, and the entire structure, with its thick concrete walls, is built to resist pressure and shocks from the rugged sea. “We’ve been through so many consultants I think it’s safer than anything else,” said Ubostad. (Jonathan Nackstrand / AFP)

For those who might worry about a catastrophe befalling the structure, the owner says they can rest assured. The 26-centimetre (10-inch) thick plexiglass window is designed to withstand storms, and the entire structure, with its thick concrete walls, is built to resist pressure and shocks from the rugged sea. “We’ve been through so many consultants I think it’s safer than anything else,” said Ubostad. (Jonathan Nackstrand / AFP)

UPDATED ON JUN 05, 2019 10:58 AM IST
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