Europe’s first underwater restaurant will welcome guests in Lindesnes, Norway on March 20th, 2019. Located at the southernmost point of the Norwegian coastline, where the sea storms from the north and south meet, the project is situated at a unique confluence. Marine species flourish here in the both briny and brackish waters to produce a natural abundance in biodiversity at the site. The Snøhetta-designed restaurant also functions as a research center for marine life, providing a tribute to the wild fauna of the sea and to the rocky coastline of Norway’s southern tip.
▼建筑鸟瞰，aerial view ©André Martinsen
In Norwegian, “under” has the dual meaning of “below” and ”wonder”. Half-sunken into the sea, the building’s 34-meter long monolithic form breaks the surface of the water to rest directly on the seabed five meters below. The structure is designed to fully integrate into its marine environment over time, as the roughness of the concrete shell will function as an artificial reef, welcoming limpets and kelp to inhabit it. With the thick concrete walls lying against the craggy shoreline, the structure is built to withstand pressure and shock from the rugged sea conditions. Like a sunken periscope, the restaurant’s massive window offers a view of the seabed as it changes throughout the seasons and varying weather conditions.
▼34米长的单体建筑一半沉入大海，底部被支撑在5米深的海床上，half-sunken into the sea, the building’s 34-meter long monolithic form breaks the surface of the water to rest directly on the seabed five meters below ©IVAR KVAAL
▼厚实的混凝土外墙直接倚靠在崎岖的海岸线上，the thick concrete walls of the building lying against the craggy shoreline ©Inger Marie Grini/Bo Bedre Norge
The restaurant seats 35-40 dinner guests every night, in a dining room protected by half a meter-thick concrete walls. Its culinary focus is to create a fine dining experience based on high quality, locally-sourced produce, with a special emphasis on sustainable wildlife capture. Danish expatriate Nicolai Ellitsgaard from acclaimed restaurant Måltid in Kristiansand is the Head Chef, bringing an international, 16-person kitchen team with experience from top Michelin restaurants.
▼餐厅室内概览，interior view ©IVAR KVAAL
Snøhetta的创始人兼建筑师Kjetil Trædal Thorsen表示：“Under餐厅是我们所做的边界实验的自然成果。作为挪威南部的新地标，它展示出了代词与介词的一种前所未有的组合，挑战了人在环境中停留的必要条件。在这座建筑中，你会发现自己可能处于水下、海底，或者陆地与海洋之间，这会让以一种全新的视角和方式来认知世界，不论是在水面之上还是水面之下。”
“Under is a natural progression of our experimentation with boundaries, says Snøhetta Founder and Architect, Kjetil Trædal Thorsen. “As a new landmark for Southern Norway, Under proposes unexpected combinations of pronouns and prepositions, and challenges what determines a person’s physical placement in their environment. In this building, you may find yourself under water, over the seabed, between land and sea. This will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline”.
▼连接入口的桥梁，a bridge to the entrance ©IVAR KVAAL
Lindesnes is known for its intense weather conditions, which can change from calm to stormy several times a day. Upon arriving at the site, the visitor’s impressions of the unruly outdoors quickly dissolve as they are ushered through into the hushed, oak-clad foyer. The rich interiors create a warm, welcoming atmosphere inside the restaurant. As a metaphor for the journey of descending from land to sea, textile-clad ceiling panels reference the colors of a sunset dropping into the ocean, accompanying one’s passage down the stairs. The subtle elegance of the finely woven ceiling panels lends a serene ambience to the building.
▼位于夹层的酒吧， mezzanine bar ©Inger Marie Grini/Bo Bedre Norge
▼从上至下，室内的色彩变化隐喻着从陆地深入海洋的过程，textile-clad ceiling panels reference the colors of a sunset dropping into the ocean, accompanying one’s passage down the stairs ©Inger Marie Grini/Bo Bedre Norge
▼用餐空间，dining area ©Inger Marie Grini/Bo Bedre Norge
▼家具细部，furniture detail ©Inger Marie Grini/Bo Bedre Norge
▼纵向海景窗，a vertical window towards the sea ©IVAR KVAAL
▼从楼梯望向全景窗，view to the window from the stair ©IVAR KVAAL
▼材料细部，material ©IVAR KVAAL
At the seabed, five meters below sea level, lies the panoramic eye of the building. An eleven-meter-wide and 3.4-meter-tall horizontal window offers a visual gateway to the sea and connects the guests to the wildlife outside.
▼宽11米的水平窗户带来全景水下视野，an eleven-meter-wide horizontal window offers a visual gateway to the sea ©IVAR KVAAL
▼沉浸式的空间体验，an immersive spatial experience ©IVAR KVAAL
▼楼梯细部，detailed view ©IVAR KVAAL
▼室内墙面细部，interior wall surface ©IVAR KVAAL
An equally important part of the project is the building’s facilitation of marine research. The restaurant will welcome interdisciplinary research teams studying marine biology and fish behavior, through cameras and other measurement tools that are installed on and outside the facade of the restaurant. The researchers’ aim is to document the population, behavior and diversity of species that are living around the restaurant, through cameras and live observation. The goal of the research is to collect data that can be programmed into machine learning tools that monitor the population dynamics of key marine species on a regular basis, thereby creating new opportunities to improve official marine resource management.
▼餐厅将欢迎跨学科研究团队研究海洋生物和鱼类行为，the restaurant will welcome interdisciplinary research teams studying marine biology and fish behavior ©IVAR KVAAL
Head Chef Nicolai Ellitsgaard and his team are in regular dialogue with the marine biologists to understand how and when to harvest from the sea in the most sustainable way. They hope to be able to harvest ingredients from the building itself that can be put on the menu of the restaurant. The kitchen and the researchers also collaborate to attract fish to the window, allowing the marine biologists to study the species more closely while also providing an interesting view for the restaurant guests.
▼厨师团队希望依靠建筑本身来获取食材，Head Chef and his team hope to be able to harvest ingredients from the building itself that can be put on the menu of the restaurant ©Fotograf Stian Broch
Under is a story of contrasts; the contrast between the landscape and the sea; above and below. The project underscores the delicate ecological balance between land and sea and draws our attention to sustainable models for responsible consumption. By focusing on the coexistence of life on land and in the sea, Under proposes a new way of understanding our relationship to our surroundings – above the surface, under the water, and alongside the life of the sea.
▼夜景，night view ©IVAR KVAAL
▼海面视角，view from the sea ©IVAR KVAAL
▼平面和印刷品设计，print and graphic design ©Snøhetta
▼入口层平面图，entrance level plan
▼夹层酒吧平面图，mezzanine bar plan
Client: Lindesnes Havhotell (Stig Ubostad and Gaute Ubostad)
Submar Group – delivery of marine operations
BRG Entreprenør AS – main contractor
Reynolds Polymer Technology – acrylic windows
HAMRAN Snekkerverksted AS – wood cladding indoors and outdoors and furniture producer
ERV AS – piping and ventilation work
Tratec AS – electrical installations
Stålesen Mekaninske Verksted AS – indoors metalwork
Asplan Viak AS – structural consultants for the entire project
CoreMarine – consultants on wave impact
Drag AS – re consultants
Brekke & Strand Akustikk AS – acoustic consultants
ÅF Lighting – consultants for lighting and lighting concept indoor and outdoor
Trond Rafoss – marine biologist
Gross area: 495 sqm
The restaurant is situated 5 meters below sea level, and protrudes 10 meters above the water’s surface
Total length of the building: 34 meters
Incline: 20 degrees
Dimensions of horizontal window: 10,8 x 3,43 x 0,27 meters
Weight of horizontal window: 12,3 tons
Kvadrat – textile design, producers of fabric and Soft Cell acoustic panels
iGuzzini – producer og lighting fixtures
address: Bålyveien 50, 4521 Lindesnes, Norway