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
The Remarkable Pinwill Sisters: from ‘lady woodcarvers’ to professionals. Book review.
Skills gap and investment returns on apprenticeships
ECA welcomes new reports from JTL Training and The Electrotechnical Skills Partnership.
Committee report criticises UK retrofit schemes
CIOB responds to UK’s Energy Security and Net Zero Committee report.
Design and construction industry podcasts
Professional development, practice, the pandemic, platforms and podcasts. Have we missed anything?
C20 Society; Buildings at Risk List 2025
10 more buildings published with updates on the past decade of buildings featured.
Boiler Upgrade Scheme and certifications consultation
Summary of government consultation, closing 11 June 2025.
Deputy editor of AT, Tim Fraser, discusses the newly formed society with its current chair, Chris Halligan MCIAT.
Barratt Lo-E passivhaus standard homes planned enmasse
With an initial 728 Lo-E homes across two sites and many more planned for the future.
Government urged to uphold Warm Homes commitment
ECA and industry bodies write to Government concerning its 13.2 billion Warm Homes manifesto commitment.
From project managers to rising stars, sustainability pioneers and more.
Places of Worship in Britain and Ireland, 1929-1990. Book review.
The emancipation of women in art.
Call for independent National Grenfell oversight mechanism
MHCLG share findings of Building Safety Inquiry in letter to Secretary of State and Minister for Building Safety.
The Architectural Technology Awards
AT Awards now open for this the sixth decade of CIAT.
50th Golden anniversary ECA Edmundson awards
Deadline for submissions Friday 30 May 2025.
The benefits of precast, off-site foundation systems
Top ten benefits of this notable innovation.
Encouraging individuals to take action saving water at home, work, and in their communities.
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!