VUE

Here, at the restaurant level, life flourishes. Delightful and uncanny, a soer interior defined by textiles unveils a gateway to the world beneath the surface. ere is a sense of serenity some 16 feet under the waves, where guests can peer out into the briny waters through the structure's panoramic eye—a 36-foot-wide horizontal window personifying the ascendancy of the sea. Yet, at this journey's otherworldly end, immersion at "Under" has only just begun—just as its architects at Snøhetta intended. "Under is a natural progression of our experimentation with boundaries,'' Snøhetta Founder and Architect, Kjetil Trædal orsen, explains. "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. is will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline." At 111 feet long, its concrete exterior rests at a 20-degree angle along the seabed of Norway's southernmost point, able to withstand the intensity of the northern storms. e structure of Under—which has the dual meaning of "below" and "wonder" in Norwegian—is designed to serve as an artificial reef. Over time, its assimilation with the surrounding ecosystem will house sea life such as kelp and aquatic snails. Described by its designers as a "sunken periscope," Under is very much a literal window into thriving biodiversity—doubling as a research center for marine life. Sophisticated in both purpose and design, each piece of Under was chosen with meticulous intention. e interior's lighting system—380 LED lamps installed into the ceiling panels—illuminate the restaurant in a such a way as to not disturb the view of local flora and fauna dancing in the waves. e refined system is designed to respond to the changing light conditions both manmade and natural alike. Under is a journey through changing environments, perspectives and most of all, materials. Each component was chosen depending on its location; rough wood alludes to the entryway and deliberately evolves into a more refined finish as the structure descends from the mezzanine into the dining room. For furnishing, Snøhetta tapped carpentry experts, Hamran—a locally revered workshop established in 1930. e focal point of Hamran's furniture collection—designed specifically for Under's dining room—is the chair, which is reminiscent of the way branches stretch out from a tree stem as seen in its angled corners. e series is an echo of Under's core principles: a structure of the future that doesn't infringe on the natural beauty of its environment and materials. Under is Europe's first underwater restaurant (and the world's largest). Its 40-person dining room defies the outside elements with a foot and a half-thick concrete walls. Under's own culinary emphasis is fluid with the project's sustainable, locally-sourced identity. Head chef Nicolai Ellitsgaard and his 16-person team from top Michelin restaurants echo this philosophy. Together, they've curated an eye-opening tasting menu based on what you see outside—native wildlife and freshly foraged Norwegian produce. Despite becoming one of the most coveted dining destinations in the world overnight—with 7,000 reservations by opening day—the majesty of Under will forever evoke a sense of awe and mystery. V U E N J . C O M 76

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