This is not a world-wide novelty, given that in the Maldives this type of structure has been in operation for years, but certainly at the European level.

The first underwater restaurant opened in the North Sea, near the town of Lindesnes, in Norway, on the southern coast of the Scandinavian country, about 400 kilometers from the capital Oslo.

It’s called – and the name could not be more suitable – “Under“: the Snøhetta company opened it and entrusted it to the magic hands of chef Nicolai Ellitsgaard, together with his brigade of 16 people. Seeing it from outside the impression is not immediately positive: it is an enormous box of cement that is thrown into the water on a beach that is not particularly suggestive.

The beauty, however, comes inside: the main room, created to accommodate eighty diners, is located five meters below sea level and guarantees those who sit down to eat a unique and incredible view thanks to a huge window that allows looking at what is happening under the waters of the North Sea.

No aquarium effect, but rather a privileged view of the marine ecosystem of southern Norway.

Yes, because the restaurant does not have the sole purpose of offering meals with a surprise view, but it is also engaged in research on marine biology. An obviously secondary aspect for those arriving there to experience a unique emotion.

However, it helps the digestion to know that the structure was made of rough concrete precisely to allow the shells and marine vegetables to take root easily and cover it to make it one with the bottom.

The main hall is 34 meters long and allows all those who sit at the tables to have a look at the external sea. In addition to this, the structure foresees the presence of a foyer, from which one descends through an oak wood staircase to a champagne bar, before introducing it into the most important salon.

Even if on the outside the impression is that of a box, inside one does not suffer from claustrophobia, given that the architects who elaborated the project did everything to make people forget the square lines of the exterior and recreate a setting as pleasant as possible.

Much of the effect is created by the choice of colors, the orange and pink tones of the shells for the champagne bar, and the bluish and green ones of the sea for the main room. The gastronomic journey offered by the chef can only be centered on the sea and on the wonders that it also offers the palate: at the moment there is a single tasting menu, the Immersion menu, at 235 euros per person.

Fish, shells, seagrass, salted cabbage, but also mushrooms and berries of the coast end up in dishes with original preparations but at the same time respectful of the culinary tradition of the area. The chef Ellitsgaard is particularly proud: his hope is that people will go to his restaurant not only and not so much for the originality of the location, but for the goodness of the gastronomic offer.

Judging by the booking boom, he can be absolutely calm.