Oslo and New York-based firm, Snøhetta’s ‘Under’ will take you underwater for a unique dining experience. Snøhetta has unveiled plans to make Europe's first underwater restaurant. The three-floor restaurant would have a capacity to accommodate dining experience of up to 100 people. ’Under’ will be partially submerged within the North Sea, along the shores of Båly, in southern Norway.
The entrance will be located at the shoreline, where customers can enjoy sea breeze before entering the restaurant. Below the entrance and the cloakroom, there will be a champagne bar, to mark the transition between shoreline and ocean. The third level of the structure will have a dining room with two long tables and several smaller ones which will face the large 13 feet tall acrylic window.
What sparks curiosity is will this project harm the marine life of the area. The firm has made sure that the way the restaurant is designed, it wouldn’t affect the environment but also contribute to facilitate a better ecosystem.
"More than an aquarium, the structure will become a part of its marine environment, coming to rest directly on the seabed five meters below the water's surface" said Snøhetta.
The building's concrete walls will be a metre thick to sustain the pressure and its inhospitable environment. On its exterior, these concrete walls will have a coarse texture, to encourage mussels to attach themselves to the structure. The mussel reef has dual functions. It rinses the sea and naturally attracts more marine life to its purified waters.
According to Snøhetta, ‘advanced heating pump technology’ will make use of the stable seabed temperature to help keep the building comfortable year-round. Interestingly, the restaurant will also be used as a marine biology research centre. "Outside opening hours, parts of the restaurant will also be dedicated to a marine biology research centre welcoming interdisciplinary research teams studying marine biology and fish behaviour," says the firm. "Researchers from Norwegian research centres will, among other things, seek to train wild fish with sound signals and will research whether fish behave differently throughout the shifting seasons. The researchers will also help create optimized conditions on the seabed so that fish and shellfish can thrive in proximity to the restaurant."Snøhetta is led by architects Craig Dykers and Kjetil Trædal Thorsen. With construction work starting in February 2018, the restaurant is expected to be completed by early 2019. Diners will be served locally-sourced seafood prepared by Danish chef Nicolai Ellitsgaard Pedersen. Diners will be able to gorge on delicious seafood and enjoy the aquatic life in its natural habitat.