Have you recently heard of "Revenge travel"? It is a phenomenon that began with the reopening of borders after the loosening of the grip of the Covid-19 pandemic. After one / two years of closures, the desire to move and travel has become a real revenge.
Things are not yet completely sure, but in our minds something has changed: let's hope for the best, if possible let's take precautions and start traveling again. Even underwater.
How about the newly opened restaurant in Lindesnes, Norway? Perfect timing, it opened right behind the coronavirus. And now you can go / return: ladies and gentlemen, here you are Under!
Under: nomen omen
The name ("Under" for obvious reasons) is perfect for such a restaurant. I have a half idea that this is not a steak house, but whatever they put on my plate I will be captivated by the context: practically an aquarium in which we are the fish. Designed by the Norwegian architecture and design studio Snøhetta, the Under restaurant is made to offer an extraordinary experience to diners and guests.
It is not a simple "alternative" place, but it is an attempt to integrate a physical 'human' place with the teeming life underwater. The goal is to ensure that marine animals naturally coexist with this structure. Some may even inhabit the concrete shell as an artificial reef.
The underwater structure has a gigantic horizontal window eleven meters wide and 3,4 meters high from which diners can enjoy the splendid panoramic view of the seabed. Even fasting (I think you will have to order something) you can enjoy the view even in adverse conditions (Lindesnes is known for its harsh climate), when lightning and storms are on the surface.
An underwater monolith
The building, 34 meters long and made up of a single monolithic form, from top to bottom, has interiors that to define 'zen' is an understatement. The Norwegian study has designed a welcoming, elegant and modern environment, covered in natural material to the point of almost making it look like the inside of a tree trunk.
The dining room seats 35 to 50 people who can enjoy cuisine created with local ingredients and 'sustainable capture'. What does it mean? It means the head chef Nicolai Ellitsgaard leads a brigade of 16 cooks that offers refined cuisine based ... on what passes in front of us from that window.
In summary: Eating at an underwater restaurant in Norway seems like the perfect destination for those looking for a rather "Revenge travel" experience. If it gives me so much, it will be hunting for tourist 'redemption' experiences.
If you go there, let me know how it is.
