This restaurant will be more than a giant aquarium as its structure will become an integral part of its marine environment. Resting directly on the seabed, at a depth of 5 m, the submerged part of 1-metre thick concrete walls is designed to withstand the pressure and shocks caused by difficult sea conditions. Guests will be able to enjoy a view of the ocean and its wildlife through massive acrylic windows in all seasons and weather conditions. The public will be able to learn about the biodiversity of the sea, thanks to the physical and sensory experience offered by the restaurant.
Under will comfortably accommodate 80 to 100 people in a dimly lit environment. The restaurant installed on the seabed will allow you to admire the fauna evolving on the sandbank through the 11 x 4 meter panoramic acrylic window.
Always in the spirit of informing customers, they will be able to discover the history of marine biodiversity and the Norwegian coastline through signs brightening up the path that will lead them to the entrance of the restaurant, at the water's edge. It will also be possible to feel the sea spray on your face as you enter the restaurant.
Under will have 3 levels, from the entrance to the restaurant room, immersed in the depths of the sea, via the champagne bar. This space also marks the transition between the coast and the ocean. This passage is further underlined by a narrow acrylic window cut vertically through the restaurant levels. It will also be possible to admire the seabed from the bar, where two large dining tables and smaller tables will be set up, in front of the large panoramic window.
To comfort the visitor in his immersion in the marine world, the restaurant's colours will reflect its environment. Thus, the bar will be characterized by sober colours, inspired by the coastal zone (shell sediments, rocks and sands). While the restaurant room will be dressed in darker blue and green tones.
In order not to degrade the marine environment, the streamlined and streamlined shape of the building is encapsulated in a concrete hull with a rough surface, which will allow the mussels to cling. As a result, over the years, the underwater restaurant will become an artificial reef for the mussels.
Moreover, outside of opening hours, parts of Under will be reserved for a marine biology research centre hosting interdisciplinary research teams studying marine biology and fish behaviour. Researchers will also help to create optimal conditions on the seabed so that fish and seafood can thrive in the vicinity of the restaurant.
