Soured milk custard, white currant, seabuckthorn, bee pollen
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Juice Pairings: Lemon thyme with sugar kelp | Plum and pine spruce | Rhubarb infused with pine | White currant and elderflower | Pear infused with sourdough bread | Cherry and hibiscus | Raspberry, apple, honey | Pu Erh Tea from Yunnan, cold brewed for 48 hours
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Restaurant Under, Lindesnes (Aug 2019)
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“Pinnebrod” grilled over the fire, glazed with oarweed jam, and served with fresh cheese
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Cream ice cream with meadowsweet and rehydrated strawberries, coated with buckwheat and birch syrup
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Restaurant Under, Lindesnes (Aug 2019)
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Seaweed taco blended from 5 different kinds of seaweed, seabuckthorn
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Restaurant Under, Lindesnes (Aug 2019)
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Cod loin, rolled with birch oil, cooked in the pot at 50 degrees, sauce made from things you can find on the forest floor
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Restaurant Under, Lindesnes (Aug 2019)
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"Norwegian Taco": Traditional Norwegian lompe made of potato and brushed with birch oil, cherries and fresh morels glazed with ramson, monkfish head mixed with aged beef fat
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Restaurant Under, Lindesnes (Aug 2019)
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“Fiskepudding”, fermented flour, fish eggs and roasted onion
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Eel grilled over binchotan, blueberries, cep mushroom treated with fermented honey, pickled chive flowers
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Restaurant Under, Lindesnes (Aug 2019)
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Norwegian scallop, gently heated in elderflower butter, sauce made of elderflower, scallop roe oil
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Restaurant Under, Lindesnes (Aug 2019)
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Lightly pickled "Pir" (mackerel) served on a crisp made of sea lettuce and roses
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Native flat oyster, gently steamed and served with sauce made of cured lamb fat, lightly fermented rhubarb, oxalis
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Restaurant Under, Lindesnes (Aug 2019)
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Green shore crab heated over the grill served with roasted seaweed soup and salted chamomile buds ?
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Restaurant Under, Lindesnes (Aug 2019)
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Flatbread made of wheat, brown crab claw with garum made of squid, pine spruce, ramson capers, unripe elderberries
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Restaurant Under, Lindesnes (Aug 2019)
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Mahogany clam (110-120 year old), thinly sliced, jus made of green strawberry and clear tomato water
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Restaurant Under, Lindesnes (Aug 2019)
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Blue mussel, steamed in white currant and cooked in beach sourced hay
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Limpet filled with cream
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Carpet clam with fermented carrots and Jerusalem artichoke foam
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Restaurant Under, Lindesnes (Aug 2019)
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Aside from the amazing ambiance, the food at Under is worthy of a detour. The Head Chef is Nicolai Ellitsgaard, who was formerly at Måltid in Kristiansand (Norway) and Henne Kirkeby Kro in Denmark.
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The menu focuses on creating a fine dining experience based on high quality, locally-sourced produce, with an emphasis on sustainable wildlife capture. It was 17 courses and lasted 5 hours. There’s an educational angle too: an attempt to inform diners about the abundance of unexpected edible life in this part of the world. For example, take the tiny green shore crab that he serves with chamomile and seaweed. Normally, they’re caught by children in buckets and thrown back but this by-catch and waste is actually delicious.
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Restaurant Under, Lindesnes (Aug 2019)
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As we stepped foot into the restaurant, our unique undersea journey began. Down inside, the notion of an "ocean view" takes on a whole new meaning. A huge 36 x 13-foot panoramic window takes center stage into the bustling life in the sea outside. By the end of the night, there were hundreds of fish swirling around in front of us. Truly a sight to behold!
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Restaurant Under, Lindesnes (Aug 2019)
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Norway is home to Europe’s first and the world’s largest underwater restaurant that just opened several months ago. With a reservation secured, we made the long trip to Under, a one-of-a-kind destination restaurant in Lindesnes, the southern tip of the country. When we first arrived, the structure had a remarkable architectural gem feeling to it. It is designed to fully integrate into its marine environment over time, as the roughness of the concrete shell will function as an artificial reef, welcoming limpets and kelp to inhabit it.
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Restaurant Under, Lindesnes (Aug 2019)
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