Source: New Micro Design
Recent
Snøhetta unveiled its design for the underwater restaurant
Under the latest status
The underwater restaurant opened in April 2019
It became popular for its unique architectural structure and design concept
Judging by the latest exposed photos
The underwater restaurant has been completely covered in marine life
This also perfectly responds to its original design purpose
- that is, full integration into the marine environment over time
Latest live photos
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The abundance of marine life here has given the site a natural biodiversity, and the algae and molluscs that now attach to the restaurant's surface form an artificial mussel reef that purifies water and naturally attracts more marine life.
In addition to providing visitors with a unique dining experience, it provides a unique space for marine biologists to study marine life without disturbing it, and encourages visitors to learn about underwater life through up-close observation.
Rough concrete shells, attracting mussel-like seafloor creatures to attach to their surfaces, over time and the settlement of mollusks beneath the surface, and restaurants sunk beneath the surface become artificial mussel reefs, highlighting the delicate ecological balance between land and sea, reminding us of responsible consumption in a sustainable way.
Dream underwater restaurant
Half land · Half the ocean
Under is Europe's first and "world's largest" underwater restaurant, cleverly located on Norway's southernmost Lindesnes coastline, where ocean currents meet in both directions, and the restaurant happens to be at the storm junction, where the scenery from the quiet bay to the stormy waves is staged seamlessly in one day.
Site plan
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Venue environment
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The project takes the form of a semi-sinking, with the upper part leaning against the rugged coastline and the bottom supported by a 5-meter-deep seabed.
The overall form of the building breaks out of the water, and the 34-meter-long 1640-ton condensed tubular building goes deep into the sea, jumps out of the sea at a 25-degree angle, and is bolted to the seabed through 18 anchor points, resisting the pressure and impact of the rough sea conditions.
Structural disassembly diagram
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The restaurant has a concrete wall with a thickness of about 1 meter, which can withstand the pressure and impact from the harsh sea conditions.
Longitudinal sea view windows
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The Under is designed on three levels, with the entrance and wardrobe area on the top floor, the champagne bar on the middle floor and the restaurant on the ground floor, which can accommodate from 8 to 100 guests.
Outside, the huge waves are monstrous, passing through the oak foyer of the restaurant, from land to the ocean, and the impression of being difficult to control on the outside is immediately changed. Descending the stairs, the textile-covered ceiling, the color gradient of the ocean in reference to the sunset, the feeling of tranquility and tranquility is born.
From top to bottom, the color changes in the interior are a metaphor for the process of going from land to the ocean
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Interior wall details
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The restaurant's viewing windows are like a giant periscope 11 meters wide and 3.4 meters high, providing visitors with a visual gateway to the sea and connecting visitors with the wildlife outside.
Immersive space experience
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The dining chairs and architecture of the restaurant have a unified language, natural materials, and an integrated structure that highlights the Nordic aesthetic and spirit, and the chairs are designed in continuous shapes that mimic the way tree branches stretch in nature.
Furniture details
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With an extraordinary, naturally expensive 18-course meal based on local ingredients and seafood, for 3,700 crowns (about 2,900 yuan) per customer, you can experience the star service of 16 people in the international kitchen team of michelin-listed restaurants.
Taking into account the ecology of the nearby waters, Snøhetta facilitates scientists' study of marine life during the restaurant's non-business hours, creating new opportunities to improve official management of marine resources by studying marine life and fish behavior through cameras and other measurement tools installed on the front and outside of the restaurant.
Construction process
One-piece pouring + transfer hoisting
Since the cofferdam could not be constructed deep into the seabed, the main body of the building chose to be built by means of ferry transfer hoisting after being poured and formed in a nearby port.
Step 1
Scaffolding, support templates
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Considering the reason that the main core cylinder is too heavy to facilitate land transportation, it is selected to operate directly on the surface platform of the nearby sea, and can be directly launched for transportation after completion.
Step 2
Sidewall pouring
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Step 3
Top pouring
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Step 4
Core body complete
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Step 5
offal
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Step 6
Transported by buoyancy
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Because the first part of the work was carried out in a nearby dock, it was moved to the base site after completion, cleverly using the buoyancy of the internal cavity, moving to its position by cranes and tugboats, and then fixing it to the concrete slab on the subsea bedrock with embedded bolts.
Step seven
On-site hoisting
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After being dragged to the base site, the lifting work is carried out here.
Meticulous commissioning and hoisting work
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Video of the pouring process of the main core cylinder
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Transport lifting process video
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Project sheets
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Elevation
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Entrance floor plan
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Floor plan of the mezzanine bar
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Floor plan of the restaurant floor
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