Bathed in a blue halo, the carved chairs and table sit next to a large, transparent window. The serenity of the room is only punctuated by the soft, lapping sounds of the shimmering water outside of the North Atlantic.
[vc_row][vc_column width=”1/4″][vc_separator color=”black” border_width=”10″][vc_custom_heading text=”A unique, marine-inspired experience garnished with a bold cuisine “][vc_separator color=”black” border_width=”2″][vc_widget_sidebar sidebar_id=”sidebar-page”][/vc_column][vc_column width=”3/4″][vc_column_text]Bathed in a blue halo, the carved chairs and table sit next to a large, transparent window. The serenity of the room is only punctuated by the soft, lapping sounds of the shimmering water outside of the North Atlantic. Welcome to Under… Europe’s largest restaurant that sits below the sea surface in Lindesnes.
To call Under just a restaurant is an oversimplification, a near injustice. It is an experience that treats guests to the many marvels of the Norwegian marine system; a rare glimpse of the icy North Atlantic Sea. A space where fresh seafood spiced with bold flavours offer a new-age cuisine.
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Under restaurant, photo by Ivar Kvaal
Under elegently juts out of the freezing waters of the North Atlantic, photo by Inger Marie Grini Bo Bedre Norge
Ariel view of Under restaurant, photo by Andre Martinsen
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][/vc_column][vc_column width=”3/4″][vc_column_text]The unique dining experience is thoughtfully complemented by the interior décor that recreates the minimalist majesty of the ocean. An oak-clad foyer welcomes guests as they transition from the hard land surface to the soft underbelly of the sea with textile-clad panels greeting them on the descending stairway.
Inside the restaurant, large acrylic windows open to a mesmerising view of the icy blue waters. The interior creates a warm ambience with wood-panelled walls and turquoise motifs. Under pays homage to the vibrant marine ecosystem with a unique restaurant experience. under.no ◼
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© This article was first published in June-July 2019 edition of World Travel Magazine.
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