Have you recently heard of “Revenge travel”? It is a phenomenon that began with the reopening of borders after the easing 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 a restaurant of this kind. I have half an idea that it's not a steak house, but whatever they put on my plate I'll 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 'human' physical place with the teeming life under water. The goal is to ensure that marine animals coexist naturally with this structure. Some might even inhabit the concrete shell like 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 on an empty stomach (I think you'll 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 shape, from top to bottom, has an interior that to define as 'zen' is an understatement. The Norwegian study has designed a welcoming, elegant and modern environment, covered in natural material almost making it similar to the inside of a tree trunk.
The dining room seats 35 to 50 people who can enjoy cuisine created with local ingredients and 'sustainably caught'. What does it mean? It means the head chef Nicolai Ellitsgaard he leads a team of 16 chefs who offer refined cuisine based... on what passes in front of us from that large 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 a lot, it will be the hunt for 'redemptive' tourist experiences.
If you go, let me know what it's like.
