Europe’s first underwater restaurant, Under was designed by Snøhetta in collaboration with marine biologists in order to create an environmentally integrated restaurant that attracts life and even allows for chefs to harvest ingredients from the restaurant’s roof. Since the initial construction, stones have been added to the seabed, attracting more wildlife and creating a breeding ground for organisms, many of which, especially mussels, have become part of Under’s menu.
The success of the project shows the harmonisation of restaurant and food production with the surrounding natural environment, with the building acting as an education facility to allow diners and researchers to observe nature up close without disturbing it.
All photos Restaurant Under | ©Timon Koch
