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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
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