Un­der the sea fish restau­rant planned

An Oslo firm of ar­chi­tects has un­veiled plans to con­struct Europe’s first un­der­sea restau­rant off the south­ern coast of Nor­way.

Fish Farmer - - Markets & Retail -

SNØHETTA, which also has an of­fice in New York, says the project will also help to pro­mote the coun­try’s aqua­cul­ture and fish­ing tra­di­tions as well as give diners a unique in­sight into ma­rine life.

Cus­tomers will be seated around five me­tres un­der the wa­ter watch­ing fish swim past them. The restau­rant will also dou­ble as an aquar­ium and ma­rine re­search cen­tre.

Snøhetta says its de­sign is in­spired by Nor­way’s rocky coast, with part of the struc­ture be­low the sea and the other half rest­ing on the shore. The walls will be a me­tre thick in or­der to with­stand pres­sure from the wa­ter.

It will pri­mar­ily be a seafood restau­rant run by Danish chef Ni­co­lai El­lits­gaard Ped­er­sen, with seat­ing for around 100 peo­ple.

The build­ing will be sim­ply called Un­der – a word that the ar­chi­tects say is very sim­i­lar to ‘won­der’, when trans­lated into Nor­we­gian. It will be built near the vil­lage of Båly in Nor­way’s Lin­desnes re­gion, on the coun­try’s south­ern­most tip.

The re­search cen­tre part of the project will look at ev­ery­thing from aqua­cul­ture de­vel­op­ments to the study of fish be­hav­iour, macroal­gae and shells, to look­ing af­ter and restor­ing dam­aged seabeds.

The din­ing room will be painted in deep blue and green hues ‘in­spired by the seabed, sea­weed and rough sea’.

There will also be a cham­pagne bar, fea­tur­ing more sub­dued tones, in­tended to evoke shells, rocks and sand.

The re­searchers will also try to make the seabed around the restau­rant friendly to fish and shell­fish.

The struc­ture will be clad in a con­crete shell with a coarse sur­face that in­vites mus­sels to cling on.

Over time, as the mol­lusc com­mu­nity be­comes denser, the de­vel­op­ment aims to ‘be­come an ar­ti­fi­cial mus­sel reef that rinses the sea and at­tracts more ma­rine life to its pu­ri­fied waters’, ac­cord­ing to the ar­chi­tect. It is hoped to have the new restau­rant open by March 2019.

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