Published via Ecency

Before arrival, I had not really any idea of how it would be to have dinner in an underwater restuarant. But now I know! In october I finally got the opportunity to have a gourmet dinner 5 meters below sea level in the only underwater restaurant in Europe. The name of the restaurant is «Under». This word has two meanings in the Norwegian language. It can mean both «below» and «wonder». This «wonder below» sealevel is located in Lindesnes, southern Norway. A windy, place by the sea. If you drive just 10-12 kilometers to the southernmost tip, you will find Lindesnes Lighthouse.

Restaurant Under opened in 2019. It quickly became known throughout most of the world as the world's largest underwater restaurant ( I don't know if it still is) and it is also the only one of its kind in Europe. The restaurant is known for its culinary experiences that are enjoyed together with a spectacular view, five meters below sea level. Restaurant Under got a Michelin star in 2020, 2021 and I think I read that they got one this year too.

After arrival we were given a glass of juice, while one of the staff showed us down to the middle level. He talked about the architecture. Where the wood inside came from and pointed to the lamps designed like jellyfish. When standing here we our position is sealevel, as we can see through the window. All three levels are present in the window. Then it was just a matter of going down to our table and starting on the menu.

Crab - fermented buckwheat and red linseed cheese

Shells - yeast and artichoke

Eel - asparagus stew and cucumber

Lobster - celery root and mushroom foam

The restaurant uses fresh produce from the sea. Fish, seaweed, lobster, crayfish, but also lamb. We had 17 servings, but all were ofcourse rather small. The food is served decorated with elements from nature, like a rock. Seaweeds etc. I have picked the best photos, so it's not the complete menu.

Fish pudding - fermented flour and matured herring roe

Cod - whey and blackcurrant sprig

Lamb - fermented vegetables and preserved berries

Seeweed – ice cream, caramelized egg yolk and ants (dead but real)

Sugar kelp - ice cream sandwich

The restaurant's head chef is Danish Nicolai Ellitsgaard Pedersen who has been involved from the very beginning. He and his crew of waiters certainly knew how to make sure we got an amazing culinary experience. Ellitsgaard Pedersen is dedicated. He has promised through the media to still give guests a good experience until 16 December. Then the restaurant closes down for a period before they start up again, but with a different concept. As far as I know from the media that they have to change the consept because it has become difficult to get the restaurant to stay profitable. The location is a hundred kilometers from the nearest international airport and you will need a car to get here and. Another reason for changing the concept is due to the Violation of the Working Environment Act. As far as I have been able to understand, it was because of illegal working hours. I don't know, but from what I can understand they had to more hours than allows. The plan is to open up again in April 2024.

The experience was definitely worth coming here for.