An underwater restaurant where the sea, food, and architecture play the leading roles. The menu consists of 18 dishes that all contain fish and seafood. There is a strong focus on local produce, and many “forgotten” treasures from the past have been re-invented, such as stone crab and green shore crab. At Under, a lot of effort is put into reducing food waste, for example, by making garum from recycled produce. There is also a close collaboration with marine biologists to help businesses maintain the sea.


81/100 p
Bålyveien 48, 4521 Lindesnes, Norway
Nicolai Ellitsgaard Pedersen