Underwater restaurant
In October 2017, the architecture firm Snøhetta revealed their designs for Europe’s first underwater restaurant. Located by the village of Baly, at the southern-most point of the Norwegian coastline, the restaurant will also function as a research centre for marine life.
Known as 'Under', the restaurant will be half-submerged, resting on the sea bed 5 m below the surface, with its monolithic form breaking the surface and lying against the shoreline. Massive acrylic windows measuring 11 x 4 m will offer diners views of the seabed as it changes with the seasons and varying weather conditions.
The designers are keen to stress that their concept sensitively considers its geographic context. The sleek, streamlined form of the building is encapsulated in a 1m thick concrete shell with a coarse surface for mussels to cling to. Over time, it is hoped the submerged structure will become an artificial mussel reef that attracts more marine life to its purified waters. The entrance will be clad in untreated, locally-sourced oak that will eventually harmonise with the concrete as it fades to greyish tones.
The colour palette of the restaurant has been chosen to follow the logic of the building’s different levels. The champagne bar will be designed in subdued colours inspired by the shells, rocks and sand of the coastal zone, while the lower dining room will be submerged in darker blue and green colours to harmonise with the seabed and seawater.
According to Snøhetta:
‘Through its architecture, menu and mission of informing the public about the biodiversity of the sea, Under will provide an under-water experience inspiring a sense of awe and delight, activating all the senses – both physical and intellectual.’
Content and images courtesy of Snøhetta.
[edit] Find out more
[edit] Related articles on Designing Buildings Wiki
Featured articles and news
HSE simplified advice for installers of stone worktops
After company fined for repeatedly failing to protect workers.
Co-located with 10th year of UK Construction Week.
How orchards can influence planning and development.
Time for knapping, no time for napping
Decorative split stone square patterns in facades.
A practical guide to the use of flint in design and architecture.
Designing for neurodiversity: driving change for the better
Accessible inclusive design translated into reality.
RIBA detailed response to Grenfell Inquiry Phase 2 report
Briefing notes following its initial 4 September response.
Approved Document B: Fire Safety from March
Current and future changes with historical documentation.
A New Year, a new look for BSRIA
As phase 1 of the BSRIA Living Laboratory is completed.
A must-attend event for the architecture industry.
Caroline Gumble to step down as CIOB CEO in 2025
After transformative tenure take on a leadership role within the engineering sector.
RIDDOR and the provisional statistics for 2023 / 2024
Work related deaths; over 50 percent from construction and 50 percent recorded as fall from height.
Solar PV company fined for health and safety failure
Work at height not properly planned and failure to take suitable steps to prevent a fall.
The term value when assessing the viability of developments
Consultation on the compulsory purchase process, compensation reforms and potential removal of hope value.
Trees are part of the history of how places have developed.
Comments
Wow, what an exceptional concept! This underwater restaurant has me lost for words. The sheer genius and imagination behind the design is simply awe-inspiring. Not only is this a breakthrough in the field of architectural design, but it also stands as a testament to human innovation and the drive to create unforgettable experiences.
The way the restaurant effortlessly merges with its aquatic surroundings, providing a breathtaking and unparalleled view of the undersea world is mind-blowing. It feels as though you're dining in the heart of the ocean, among the fascinating marine life. Every detail seems meticulously thought out, from the intricate lighting that illuminates the water world to the design elements that echo the ocean’s rhythm and beauty.
The innovation displayed here could be a game-changer for other locations around the world, like those at the wonderful Mt Maunganui restaurants. Imagine dining while looking out at the stunning Bay of Plenty, encased in a similar, revolutionary design. This could potentially bring a whole new dimension to our dining experiences. What a tantalising thought!
I am both moved and thrilled at the same time. My hat's off to the minds behind this fantastic underwater restaurant - it's a true gift to us all, creating an immersive experience that will surely mesmerize many for generations to come. Bravo!