To ensure excellent food quality in the demanding conditions of the underwater restaurant, Retigo Blue Vision combi oven and Holdomat are used in the kitchen. These advanced technologies allow for superior food preparation that is not only efficient, but also nutrient and flavour friendly - essential for maintaining quality even in such a specific environment.

Half-sunken into the icy waters of Lindesnes, Under invites you to dine five meters below the surface. The panoramic view of the seabed offers a visual gateway to the sea and connects the guests to the wildlife outside. This provides you with an opportunity to take in the otherwise rarely seen marine ecosystem of the North Atlantic Ocean. In collaboration with Snøhetta and several experienced local partners, owners have developed a restaurant with an equal focus on marine research, architecture, and gastronomy.

By focusing on the coexistence of life on land and in the sea, Under proposes a new way of understanding our relationship to our surroundings – above the surface, under the water, and alongside the life of the sea.