Swidden Rye - venison and two year old goat cheese
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Sea "Salad" - periwinkle, razor clams, cockles, oyster and seaweed
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Lingroe - hazelnuts and potato
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Eel - kefir and chestnuts
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Wild Rang Lamb - aged lingonberry and forest sauce
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Autumn Roots - parsnip, beetroot and whey
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Our next stop was to the spectacular @underlindesnes Under, which was a short flight from Oslo followed by a 2 hour drive. But it’s certainly worth the trek to get there. The restaurant is situated five and a half metres below sea level with a panoramic view of the seabed at one end, and an open kitchen at the other, giving you the choice of a table side view of the North Atlantic Ocean’s marine ecosystem, or of the kitchen. Guess where I choose to sit 😬 👨‍🍳
The food here, all seafood of course, is excellent and the location gives you a better understanding of our relationship with our surroundings when it comes to eating. Food for thought with your attention being drawn to sustainable models for responsible consumption. Many thanks to Head chef @ellitsgaard_under for his hospitality 🙏
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Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
W50B -
Best Chef Awards -
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