Located beneath the sea at Lindesnes on Norway’s southern coast, Under is an underwater restaurant designed by the Oslo-based architecture and design firm Snøhetta, known for cultural landmarks including the Norwegian National Opera and Ballet and the Bibliotheca Alexandrina. The concrete structure extends from the shoreline into the water, with its dining room positioned about five meters below the surface. Guests are served a Michelin-starred Nordic tasting menu created by chef Bernt Sæthre, accompanied by panoramic views of the surrounding marine environment.

Under is a 34-meter-long concrete structure that extends from the shoreline into the sea, with its dining hall positioned five meters below the surface. Construction began in 2018 on a semi-submersible barge. The finished structure was floated to the site, submerged, and then anchored to the seabed on top of nine concrete piles. Its walls, measuring half a meter in thickness, were engineered to withstand strong waves, shifting currents, and other challenges of the North Sea environment.

The rough texture of the concrete exterior was intentionally designed to encourage marine life, such as mussels and seaweed, to attach to the surface, allowing the building to function as an artificial reef over time. This ecological approach is part of the project’s dual role as both a restaurant and a marine research station.

The interior guides visitors on a gradual descent from land to sea. Guests enter through an oak-clad foyer and descend a staircase into the lower levels. Acoustic panels along the walls are designed in a gradient of colors, shifting from warm tones at the entrance to darker greens and blues in the dining hall, echoing the transition from shoreline to seabed.

The dining room features a panoramic window measuring eleven meters in width and 3.4 meters in height. This provides direct views of the surrounding marine environment, which changes according to season, weather, and time of day. At night, subtle lighting outside the building attracts fish and shellfish, enhancing the visibility of marine life.

The project was developed by Snøhetta, a Norwegian design studio founded in 1989 that has completed major international works such as the Norwegian National Opera and Ballet in Oslo, the Bibliotheca Alexandrina in Egypt, and the expansion of the San Francisco Museum of Modern Art. Known for integrating architecture with natural surroundings, Snøhetta designed Under to withstand extreme conditions while contributing positively to the coastal ecosystem.

Under was conceived as both a dining venue and a platform for marine research. Its location at Lindesnes, Norway’s southernmost point, was selected for its rich biodiversity and exposed conditions. The site provides scientists with opportunities to observe marine ecosystems while offering diners a direct experience of the sea through architecture and cuisine.

The restaurant accommodates approximately 40 guests. The culinary program focuses on seasonal and local produce, particularly ingredients sourced from the Skagerrak Strait. The menu typically includes 18 to 22 courses, highlighting shellfish, seaweed, and underutilized coastal resources.

Lindesnes is a historically significant coastal region where the North Sea and the Skagerrak meet. The exposed site underscores the architectural ambition of the project, situating the building in a dynamic marine environment rather than a sheltered harbor. This choice strengthens the connection between the restaurant’s design and its surrounding landscape.

For travelers interested in architecture, design, and gastronomy, Under represents a unique destination. The project combines advanced engineering, environmental integration, and high-level Nordic cuisine within a single structure. Its dual role as a research center further distinguishes it from conventional fine dining venues.