Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 18 of 155

Pic caption and pic caption italic & A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings Submerged 18 feet below the surface of the North Sea in Norway, Europe's first underwater restaurant— appropriately named Under—has already booked more than 7,000 customers to enjoy its seasonal 18-course meal. The Immersion Menu—created by chef Nicolai Ellitsgaard—focuses on the sea and its varied produce. For $430 per person (including drinks), guests dine in the tranquil setting designed by Norwegian architecture firm Snoehetta, which also created New York's National September 11 Memorial Museum. Constructed to with- stand intense oceanic conditions, this tube-shaped restaurant welcomes guests down a long flight of stairs that leads to a 40-seat dining area surrounded by enor- mous windows looking out at the ocean, which inspires every element of the meal. Jefferson Goldring, Under's head sommelier, says, "We approached the wine philosophy to support the notes of the kitchen. Just as the kitchen is able to share forgotten or under-appreciated items from the sea, we offer some differences from classic wine lists, whether that be in our growing collection of older vintages or taking wines from less traditional areas." Aquatic Dining PHOTO: IVAR KVAAL 16 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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