"The Snøhetta-designed restaurant also functions as a research center for marine life, providing a tribute to the wild fauna of the sea and to the rocky coastline of Norway’s southern tip."
Here is the official site for Under.
Our version of Pinnebrød .. All of the chefs from Under forage the wood themselves..from the raft to the driftwood handle to the sticks! We then work in team effort to tie up the wood, torch them shortly, soak and rinse in H2o and clean them to get this amazing look.. Then we make an incredible dough with a touch of oak bark powder to spice it up and weave the dough on the sticks. After this we serve this with a fresh roasted seaweed and a soft, acidic, fresh cheese cream called Nýr! We roast and glaze the dough with Oarweed, which is a seaweed you can see when you look right outside into the water when you dine in our restaurant.. 📸 by Stian Broch (Matografen)
*Previously: "Welcome to the Witch Capital of Norway"